VEGETARIAN HAGGIS
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Provided by NORTHERNLIGHT1
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 1h20m
Yield 10
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g
VEGAN HAGGIS
Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 16
Steps:
- Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.
- When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.
- Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.
Nutrition Facts : Calories 313 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.22 milligram of sodium
VEGETARIAN HAGGIS
So, on the last day of sign ups for ZWT#6 people were talking about posting recipes they would try, and were even willing to post recipes that others were willing to try. Me, personally, I like to do a little of both, which includes options for those who are vegetarians or keep Kosher, or those who are lactose intolerant. I did a search for a vegetarian version for Haggis and found this on allrecipes.com.
Provided by Studentchef
Categories < 4 Hours
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice.
- Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts : Calories 393.2, Fat 13.3, SaturatedFat 2.1, Cholesterol 52.9, Sodium 306.3, Carbohydrate 52.6, Fiber 12.8, Sugar 3.2, Protein 18.6
VEGETARIAN HAGGIS
This is from Venturesome Vegetarian Cooking. It turned out very well, just like meatloaf but better. I made this with red wine since I didn't have any Scotch on hand. The rosemary, nuts, and soy sauce really made the dish, so don't substitute those ingredients! When I make this the next time, I will add different herbs.
Provided by death_by_parsnip
Categories Grains
Time 1h5m
Yield 8 ramekins, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute the onions, carrot and mushrooms until tender.
- Add the red lentils and stock. Bring to a boil.
- Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
- Simmer 10 minutes, covered.
- Sit in oatmeal, Scotch, and water.
- Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
- Fill ramekins, muffin pan, or loaf pan. Cover with foil.
- Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.
Nutrition Facts : Calories 477.7, Fat 16.8, SaturatedFat 2.4, Sodium 587.7, Carbohydrate 55, Fiber 10.6, Sugar 3.5, Protein 18.9
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