Vegan Haggis with Whisky Sauce

Vegan Haggis

When Robert Burns wrote “Address to a Haggis”, we doubt he had a vegan Haggis mind. If he were around today we can't guarantee that the "Address" or any further verse would have been penned, but we are quite sure he delivered some worthy light-hearted ditty in honour of this much in demand 21st-century dish. Of course, the dish is not complete without a delicious whisky cream sauce and this vegan version is the perfect dairy-free accompaniment to a hearty plate of vegan haggis.

Vegan Haggis with Whisky Sauce

  • 20 mins
  • 1 hour
  • IngredientsQuantity
  • Vegan margarine50g
  • Onion, peeled and finely diced250g
  • Carrot, peeled and grated250g
  • Chestnut mushroom, finely diced250g
  • Black beluga lentils, cooked800g
  • Salt & Pepper to taste
  • Ground Nutmeg5g
  • Pinhead Oats650g
  • Essential Cuisine Wild Mushroom Glace20g
  • Essential Cuisine Lamb Flavoured Vegan Stock Mix40g
  • Water1L
  • Sunflower Seeds, chopped75g
  • FOR THE SAUCE
  • Rapeseed oil
  • Garlic, peeled and crushed10g
  • Cider Vinegar10ml
  • Whisky, to taste
  • Maple Syrup10g
  • Dijon Mustard10g
  • Wholegrain Mustard10g
  • Salt and Pepper to taste

Method:

  1. 1.Heat the margarine in a suitable pan. Gently fry the onion and carrot until starting to soften.
  2. 2.Add the mushrooms and continue cooking until the liquid has evaporated.
  3. 3.Stir in the lentils, seasoning and nutmeg, cook for a few minutes.
  4. 4.Preheat the oven to 180 degrees. Add in the oats, Essential Cuisine Wild Mushroom Glace, Lamb Flavoured Vegan Stock Mix and water to the pan. Bring to the simmer and cook slowly on a low heat for 15 minutes, stirring occasionally. Add more water if required.
  5. 5.Stir in the sunflower seeds, then transfer to an oiled loaf tin and bake for approximately 30-40 minutes. Once cooked allow to stand for 10 minutes.
  6. 6.Heat the rapeseed oil in a suitable saucepan, gently fry the garlic until softened.
  7. 7.Add the vinegar, whisky and maple syrup, bring to the boil and stir in the cream and mustards.
  8. 8.Cook until you achieve a coating consistency, or thicken with a little cornflour and water paste if required.
  9. 9.Serve your Vegan Haggis with neeps and tatties and coat with your whisky sauce.
  10. 10.Chefs Tip: You can use green, brown or Puy lentils if preferred. Serve with mashed swede (neeps) and tatties (potatoes). The lamb flavoured vegan stock gives a nod to the original meat based recipe.
Written by Jo Colman-Bown
Ridleys Thomas Ridley provides a total food service solution to the catering industry delivering a comprehensive range of chilled, ambient, frozen, professional hygiene and catering sundries. Our multi-temperature delivery service is second to none, and services a wide range of customers, from social ...
Write a comment