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
