Vegetarian Haggis with Roasted Root Vegetables
Vegetarian Haggis with Roasted Root Vegetables
Classic DishHaggis
Prep: 30 min • Cook: 50 min. A hearty vegetarian haggis made with a robust blend of lentils, earthy mushrooms, and crunchy walnuts, seasoned with aromatic traditional spices and served alongside caramelized, sweet roasted root vegetables. This dish offers a comforting and flavourful twist on a classic Scottish delicacy.
- Preparation time
- 30 min
- Cooking time
- 50 min
- Total time
- 1 hr 20 min
- Servings
- 4
Instructions
Prepare the Vegetarian Haggis
- 1In a large pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 2Add the minced garlic and chopped mushrooms to the pan. Cook until the mushrooms release their liquid and it evaporates, about 8-10 minutes.
- 3Stir in the cooked lentils, toasted walnuts, oatmeal, vegetable broth, nutmeg, cinnamon, and cayenne pepper. Season with salt and pepper to taste.
- 4Cook the mixture, stirring occasionally, until most of the liquid has been absorbed and the mixture has thickened, about 10-15 minutes. It should be a cohesive, mashable consistency.
- 5Remove from heat and let it cool slightly. Shape the mixture into a traditional haggis form or into individual patties.
Roast the Root Vegetables
- 1Preheat your oven to 200°C (400°F).
- 2In a large bowl, toss the chopped carrots, parsnips, sweet potato, and red onion wedges with 3 tbsp olive oil, fresh thyme leaves, salt, and pepper.
- 3Spread the vegetables in a single layer on a baking sheet.
- 4Roast in the preheated oven for 35-45 minutes, or until tender and caramelized, turning halfway through.
Bake the Haggis (Optional but Recommended)
- 1While the vegetables are roasting, you can bake the shaped haggis. Place the haggis form on a baking sheet lined with parchment paper.
- 2Bake in the same oven with the vegetables for the last 20-25 minutes, or until golden brown and firm to the touch.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 25 g
- Fat
- 28 g
- Carbs
- 56 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 25 g |
| Fat | 28 g |
| Carbs | 56 g |
Tips
- Ensure lentils are cooked until tender but not mushy for the best haggis texture.
- Roast the root vegetables until they are tender and nicely caramelized for maximum sweetness.
- Serve the vegetarian haggis hot with the roasted root vegetables, traditionally with mashed neeps and tatties.
