Vegetarian Haggis

[Guest guest]

> Could whoever posted that they make vegetarian haggise send the

recipe please.

 

It was Pat who said that she had once seen a recipe for vegetarian or

vegan haggis. I've never contemplated making it when I can buy a

really lovely one from the health food shop 2 minutes from home. I

just googled vegetarian haggis and this was the only link:

http://www.macsween.co.uk/veg_haggis.htm

so perhaps MacSween are the only firm to manufacture veggie haggis. I

can see that I shall have to go out and buy one tomorrow morning and

then try to formulate a recipe. I've never eaten original haggis so I

have nothing to compare it with but the veggie version is delicious.

Christie

[Guest guest]

Hello

 

I found this on the vegeterian society website

 

A Veggie haggis for Burns night

 

Vegetarians don't have to miss the highlight of a Burns' Night

supper with this simple alternative.

 

 

100g/4oz onion, peeled & finely chopped

15ml/1tbsp sunflower oil

50g/2oz carrots, very finely

chopped

35g/11/2 oz mushrooms, finely chopped

50g/2oz red lentils

600ml/1pint vegetable stock

25g/1oz mashed, tinned red kidney beans

35g/11/2 oz ground peanuts

25g/1oz ground hazelnuts

30ml/2tbsp shoyu ( soy sauce)

15ml/1tbsp lemon juice

7.5ml/11/2tsp dried thyme

5ml/1tsp dried rosemary

generous pinch cayenne pepper

7.5ml/11/2 tsp mixed spice

200g/8oz fine oatmeal

Freshly ground black pepper

1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5

2. Sauté the onion in the oil for 5 minutes, then add the carrot and

mushrooms and cook for a further 5 minutes.

 

3. Now add the lentils and three quarters of the stock.

 

4. Blend the mashed red kidney beans in the remaining stock, add

these to the pan with the nuts, shoyu, lemon juice and seasonings.

Cook everything, well mixed together, for a further 10 to 15

minutes.

 

5. Then add the oatmeal, reduce the heat and simmer gently for 15 to

20 minutes, adding a little extra liquid if necessary.

 

6. Turn the mixture into a lightly oiled 1lb loaf tin and bake for

30 minutes.

 

7. Serve with mashed neeps and tatties.

 

 

 

 

 

 

, " christieoconnor "

<christie0131@g...> wrote:

>

>

> > Couled whoever posted that they make vegetarian haggise send the

> recipe please.

>

> It was Pat who said that she had once seen a recipe for vegetarian

or

> vegan haggis. I've never contemplated making it when I can buy a

> really lovely one from the health food shop 2 minutes from home. I

> just googled vegetarian haggis and this was the only link:

> http://www.macsween.co.uk/veg_haggis.htm

> so perhaps MacSween are the only firm to manufacture veggie

haggis. I

> can see that I shall have to go out and buy one tomorrow morning

and

> then try to formulate a recipe. I've never eaten original haggis

so I

> have nothing to compare it with but the veggie version is

delicious.

> Christie

>

[Guest guest]

The ingredients sound so good, but just the word

haggis... *lol* Does anyone have a site with a picture

of what a haggis is supposed to look like? i have never

seen one before.

 

~ pt ~

 

What you say creates the world in which you live.

A better world is achieved in the process of right speech.

~ Arthur Dobrin (1943-)

~~~*~~~*~~~>

, " culee_99 " <shubhaiyengar>

wrote:

>

> Hello

>

> I found this on the vegeterian society website

>

> A Veggie haggis for Burns night

>

> Vegetarians don't have to miss the highlight of a Burns' Night

> supper with this simple alternative.

>

>

> 100g/4oz onion, peeled & finely chopped

> 15ml/1tbsp sunflower oil

> 50g/2oz carrots, very finely

> chopped

> 35g/11/2 oz mushrooms, finely chopped

> 50g/2oz red lentils

> 600ml/1pint vegetable stock

> 25g/1oz mashed, tinned red kidney beans

> 35g/11/2 oz ground peanuts

> 25g/1oz ground hazelnuts

> 30ml/2tbsp shoyu ( soy sauce)

> 15ml/1tbsp lemon juice

> 7.5ml/11/2tsp dried thyme

> 5ml/1tsp dried rosemary

> generous pinch cayenne pepper

> 7.5ml/11/2 tsp mixed spice

> 200g/8oz fine oatmeal

> Freshly ground black pepper

> 1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5

> 2. Sauté the onion in the oil for 5 minutes, then add the carrot and

> mushrooms and cook for a further 5 minutes.

>

> 3. Now add the lentils and three quarters of the stock.

>

> 4. Blend the mashed red kidney beans in the remaining stock, add

> these to the pan with the nuts, shoyu, lemon juice and seasonings.

> Cook everything, well mixed together, for a further 10 to 15

> minutes.

>

> 5. Then add the oatmeal, reduce the heat and simmer gently for 15 to

> 20 minutes, adding a little extra liquid if necessary.

>

> 6. Turn the mixture into a lightly oiled 1lb loaf tin and bake for

> 30 minutes.

>

> 7. Serve with mashed neeps and tatties.

[Guest guest]

, " ~ PT ~ "

<patchouli_troll> wrote:

>

> The ingredients sound so good, but just the word

> haggis... *lol* Does anyone have a site with a picture

> of what a haggis is supposed to look like? i have never

> seen one before.

 

I would strongly advise against even looking at a photo of a haggis,

PT - it may well have been immortalised by Rabbie Burns as " Chieftain

o' the puddin' race " but in its raw state it loks disgusting and even

cooked and on the plate it looks truly vile and would definitely put

you off . The vegetarian version looks a lot more appetising.

BW

Christie (in Edinburgh)

[Guest guest]

Recipe for two haggis loaves:

 

2 Tablespoons olive oil

1 Tablespoon butter

2 stalks celery, with leaves

2 medium-sized or 1 large carrots

2 medium onions

8 ounces mushrooms

2 teaspoons dry thyme

½ teaspoons each salt and pepper

 

1 cup old-fashioned oats

1 cup oat bran

1 ½ cups hot water

2 teaspoons vegetable broth base

 

8 ounces roasted and unsalted mixed nuts

2 eggs

 

2 12†lengths of parchment paper

 

1. Chop the veggies and mushrooms medium fine. Heat the oil in a large skillet

over medium heat; add butter and celery, carrots and the onions all at the same

time. Sautee for 10 or 15 minutes until onion is opaque. Add the mushroom, thyme

and salt and pepper and cook for a further 5 minutes. Remove from heat and let

cool to room temperature.

2. Meanwhile, combine vegetable broth base and hot water in a large mixing bowl,

and stir in the oats and oat bran. Let sit for about ½ hour.

3. Put the nuts into a food processor and pulse until the nutmeal is the

consistency of coarse sand. If it sticks a little in the corners, that’s fine,

but you don’t want to make nut butter. When done, scrape nuts out onto the oat

mixture.

4. Puree all but 1 cup of the veggies in the food processor until mostly smooth.

5. Add the chopped veggies, the pureed veggies and the eggs to the oats and

nuts; mix with a wooden spoon to incorporate.

6. Center the parchment paper over 2 pyrex loaf pans and mark the inside corners

at the top of the pans with a pencil. With scissors, make a cut from the corners

of the paper to the mark. Slip these liners into the loaf pans.

7. Pour half of the oatmeal-like dough into each lined pan, smoothing the

parchment paper in the corners so that no dough comes into contact with the

glass. Weigh the loaves to make sure they’re equal, and then smooth the tops.

Trim the parchment paper even with the rims.

8. Put 4 cups boiling water into a large glass or ceramic lasagna pan. Set the

glass loaf pans into the water and steam the loaves for 45 minutes at 350º, let

cool on a rack, and then turn bottom-side up onto a lightly greased cookie sheet

and bake at 375º for 30 minutes, or longer if they’ve been left for awhile.

9. Slice into ½†pieces and serve topped with onion sauce.

 

Note: These loaves keep for more than a week if wrapped tightly in two layers of

plastic wrap. Slice off pieces to reheat on a cookie sheet with a little oil in

a 375º oven for 15 minutes, turning once.

 

Copyright 2009 by Don Hogeland