Easy Vegan Haggis

Name: Easy Vegan Haggis
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: Middle Eastern, European
Ingredients: 150 ml/ 1 cup red lentils; 350 ml/1.5 cups vegetable stock (2 stock cubes); 2 tsp thyme; 1 tbsp rapeseed oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 2 medium carrots, grated; 6 large closed cup mushrooms, diced; 3 tsp dried coriander; 180g/ 1 cup cooked kidney beans (I used drained tinned beans) , roughly chopped; 3 tbsp pumpkin seeds; 2 tbsp sunflower seeds; 100g/ 1 cup oats; 1 tbsp marmite (or other yeast paste); salt and pepper

13 steps

Prep:10minCook:1h 10min

An easy recipe for tasty vegan haggis baked in a loaf tin. Full of oats, vegetables, spices, and seeds.

Updated at: Thu, 17 Aug 2023 03:17:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories516.5 kcal (26%)

Total Fat12.7 g (18%)

Carbs76.9 g (30%)

Sugars5.9 g (7%)

Protein27.2 g (54%)

Sodium748.4 mg (37%)

Fiber16.5 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

150mlred lentils

350mlvegetable stock

2 stock cubes

2 tspthyme

1 Tbsprapeseed oil

1onion

large, finely chopped

6closed cup mushrooms

large, diced

3 tspdried coriander

180gkidney beans

cooked, I used drained tinned beans, roughly chopped

3 Tbsppumpkin seeds

2 Tbspsunflower seeds

100goats

1 Tbspmarmite

or other yeast paste

salt

pepper

Instructions

Step 1

Gently cook the red lentils in a pot with the thyme and vegetable stock for 20 minutes. You can add a little more hot water if you need to. Blend the lentils into a paste.

Step 2

Preheat the oven to 200c/180c fan/400f/gas mark 6.

Step 3

Grease a loaf tin.

Step 4

Saute the onion in rapeseed oil in a large pan with the garlic until soft. If it catches a little on the bottom of the pan add a splash of water.

Step 5

Add the mushrooms and carrots and mix well.

Step 6

Add the dried coriander and season with salt and pepper. Cook for a few minutes until the vegetables are soft.

Step 7

Add the kidney beans, the seeds, the marmite and the oats and cook for another couple of minutes.

Step 8

Add the red lentil puree to the mixture and mix well.

Step 9

Pack into the loaf tin and press down well.

Step 10

Bake covered with foil for 20 minutes, then continue to cook for another 30 minutes without the foil.

Step 11

Remove from the oven and leave to sit for a couple of minutes before turning onto a cutting board and cutting into thick slices with a sharp chef's knife.

Step 12

Serve with mashed neeps, tatties and a creamy whisky sauce.

Step 13

Enjoy!

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