Vegetarian Haggis

Vegetarian Haggis

21
NORTHERNLIGHT1 0

"'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."

Ingredients

1 h 20 m {{adjustedServings}} servings 163 cals
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Nutrition

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  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
  3. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
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Reviews

21
  1. 24 Ratings

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I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. I had to add an additional cup of vegetable broth before adding the egg, as it ...

This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success.

Pretty good. I think I'd prefer it as little patties. For the 'mixed spice' I used a combination of cinnamon, nutmeg, allspice, cloves, ginger, coriander, caraway, and cayenne.