Vegetarian Haggis
Reimagine a Scottish classic with this hearty and flavorful Vegetarian Haggis recipe! Packed with wholesome ingredients like earthy lentils, nutty rolled oats, sunflower seeds, and a medley of vegetables, this meat-free twist captures the essence of traditional haggis while being entirely plant-based. Aromatic spices, including nutmeg and allspice, lend a warm, comforting depth to the dish, while soy sauce enhances its savory profile. Perfectly baked to create a lightly crispy top, this vegetarian haggis is ideal for celebrating Burns Night or as a cozy dinner centerpiece. Serve it alongside creamy mashed potatoes, sweet turnips, and a luscious gravy for a true taste of Scotland with a modern, vegetarian flair. This recipe is easy to prepare, satisfying, and sure to impress!
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Recipe Information
Ingredients
- 225 grams Lentils (green or brown, cooked and drained)
- 100 grams Rolled oats
- 1 medium Onion (finely chopped)
- 1 medium Carrot (grated)
- 100 grams Mushrooms (finely chopped)
- 50 grams Butter or vegan butter
- 40 grams Sunflower seeds
- 250 ml Vegetable stock
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground allspice
- 1 tablespoons Soy sauce
- 1 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F).
In a large frying pan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the grated carrot and chopped mushrooms to the pan. Cook for another 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the sunflower seeds, cooked lentils, and rolled oats. Mix well to combine.
Sprinkle in the ground pepper, nutmeg, and allspice. Add the soy sauce, salt, and vegetable stock. Mix thoroughly and let it simmer for 10 minutes, stirring occasionally.
Transfer the mixture to a greased ovenproof dish and press lightly to level the surface.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes, until the top is slightly crispy.
Remove from the oven and let the vegetarian haggis rest for a few minutes before serving.
Serve hot, accompanied by creamy mashed potatoes, turnips, and a rich gravy or your favorite sauce.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 19.5 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 241 mg | 19% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2781 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
