By Patrick Wu
Vegetarian Haggis
26 steps
Prep:45minCook:35min
Variations
Chilli – Although our vegetarian haggis recipe has a strong peppery taste you can add a little chilli to really give it a kick. A pinch of chilli flakes was enough for us.
Seeds – To move the recipe a little closer to a nut roast, the addition of pumpkin seeds will provide that nutty flavour and a little extra crunch. We suggest roasting them gently in the oven first before adding them to the mix before baking.
Brown Sauce – Haggis and brown sauce go together like chips and ketchup! You can add a little more to the mix instead of marmite or to the top of the haggis when you crisp the outside of the loaf.
Updated at: Fri, 20 Oct 2023 06:24:07 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories211.8 kcal (11%)
Total Fat7.7 g (11%)
Carbs30.8 g (12%)
Sugars4.8 g (5%)
Protein7.1 g (14%)
Sodium555.2 mg (28%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1 Place your split peas and pearl barley into two separate saucepans and boil. Split peas for 25 mins and barley for 20 mins. We found it easier to start one five minutes after the other.
Step 2
2 Grease your baking tin thoroughly, we used a loaf tin.
Step 3
3 Once the split peas and barley are boiling take out a chopping board and roughly chop the portobello mushrooms
Step 4
4 Finely chop the onion.
Step 5
5 Grate your carrot.
Step 6
6 Heat your frying pan and, once hot, add 25g of butter.
Step 7
7 Fry the onions in the butter until they begin to soften.
Step 8
8 Add the chopped mushrooms.
Step 9
9 Once the mushrooms and onion are soft stir in the grated carrot.
Step 10
10 Stir the mix together over a low heat until well mixed.
Step 11
11 Make your stock, we crumbled 3 stock cubes into a measuring jug then, carefully add 600ml boiling water and stirred until cubes were fully dissolved.
Step 12
12 Stir in the Marmite and Black Treacle until they both dissolve fully into the stock.
Step 13
13 Add the oats to the frying pan.
Step 14
14 Add 400ml of the stock to the frying pan.
Step 15
15 Add the salt, nutmeg, pepper and mace.
Step 16
16 Continue to stir while gently heating.
Step 17
17 Drain your Split Peas and Pearl Barley, if you haven't already, add both to the frying pan. If they are still boiling then take the frying pan off the heat until they are ready to be added.
Step 18
18 Allow the stock to reduce down, stirring gently.
Step 19
19 Add 25g Butter and the remaining 200ml of stock.
Step 20
20 Turn up the stove to a medium heat and cook the mix until the stock has reduced completely, stirring often to avoid it catching on the bottom of the frying pan.
Step 21
21 Heat your oven to 180 degrees C.
Step 22
22 When the mix is cooked through and the stock has reduced, taste to make sure flavour is balanced adding more spices, marmite or treacle as required. The flavour should be warming and peppery with an earthy undertone and a little sweetness.
Step 23
23 Spoon the mix into the well-greased loaf tin and place into the preheated oven for 20-30mins, or until the top of the mix is crispy and darkened.
Step 24
24 Once the haggis is cooked take it out of the oven
Step 25
25 Place a length of tin foil over the top of the haggis and then an upturned baking tray. Then, being careful not to burn your hands, hold the tray, foil and tin and gently turn it upside down so you end up with your haggis, out of the tin. on the foil on the baking tray.
Step 26
26 Place this back in the oven for 2-5 mins to crisp the outside of the haggis.
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