Vegan haggis and Burns Night

As Robert Burns Day is tomorrow, I thought that I would try to make somewhat of a Burns Supper. I have never before made vegetarian or vegan haggis, nor have I ever eaten one, but I thought that it might be a nice thing to try. It turned out to be quite nice and full of good proteins and fiber. I served my vegan haggis with neeps and tatties, brussels sprouts and onion gravy, not to forget the whisky and the poetry.

Here is my recipe, which makes 6 small haggis ramekins.

Ingredients

½ cup puy lentils

½ cup green lentils

½ cup pearled barley

Vegetable stock

4-6 dried porcini mushrooms

1 onion

3 garlic cloves

2 carrots

Olive oil

Ground black pepper to taste

Ground nutmeg to taste

Allspice to taste

Liquid aminos to taste

Handful of fresh sage leaves

½ cup ground oat flakes

Sides:

Neeps and tatties, roasted and mashed

Onion gravy (similar recipe here) 

Steamed brussels sprouts

Whisky

Poetry

Method

I'll only describe the making of the vegan haggis here. You may prepare the sides as you prefer.

Cook the lentils in water and the pearled barley in vegetable stock with the crumbled dried porcini mushrooms.

Chop the onion, garlic and carrot finely and start cooking them in olive oil.

Add the lentils and barley to the mix and season.

Lastly mix in the ground oat flakes.

Put the mix into small greased ramekins and bake in the oven at 180C for about 40 minutes.

Serve with the sides and recite some poetry. 

Happy Burns Night tomorrow!

Your VegHog