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Vegetarian Haggis with Roasted Root Vegetables

European cuisineVegetarian cuisineBritish cuisineScottish cuisine
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Vegetarian Haggis with Roasted Root Vegetables

Haggis

  1. Other Vegan Dishes >
  2. Other Vegetarian Dishes

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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Vegetarian Haggis

  • 7oz green or brown lentils(cooked)
  • 9oz mushrooms(finely chopped)
  • 4oz walnuts(toasted and finely chopped)
  • 5oz oatmeal(rolled oats)
  • 1 pc onion(finely chopped)
  • 2 pcs garlic(minced)
  • 4 fl oz vegetable broth
  • 1/2 tsp nutmeg(ground)
  • 1/4 tsp cinnamon(ground)
  • 1/4 tsp cayenne pepper
  • salt(to taste)
  • black pepper(to taste)
  • 2 tbsp olive oil

Roasted Root Vegetables

  • 2 pcs carrots(peeled and chopped)
  • 2 pcs parsnips(peeled and chopped)
  • 1 pc sweet potato(peeled and cubed)
  • 1 pc red onion(cut into wedges)
  • 3 tbsp olive oil
  • 1 tsp thyme(fresh leaves)
  • salt(to taste)
  • black pepper(to taste)

Instructions

Prepare the Vegetarian Haggis

  1. In a large pan, heat 2 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and chopped mushrooms to the pan. Cook until the mushrooms release their liquid and it evaporates, about 8-10 minutes.
  3. Stir in the cooked lentils, toasted walnuts, oatmeal, vegetable broth, nutmeg, cinnamon, and cayenne pepper. Season with salt and pepper to taste.
  4. Cook 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.
  5. Remove from heat and let it cool slightly. Shape the mixture into a traditional haggis form or into individual patties.

Roast the Root Vegetables

  1. Preheat your oven to 200°C (400°F).
  2. In 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.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast in the preheated oven for 35-45 minutes, or until tender and caramelized, turning halfway through.

Bake the Haggis (Optional but Recommended)

  1. While the vegetables are roasting, you can bake the shaped haggis. Place the haggis form on a baking sheet lined with parchment paper.
  2. Bake in the same oven with the vegetables for the last 20-25 minutes, or until golden brown and firm to the touch.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550.5 kcal157.3 kcal2,202 kcal
Protein25.2 g7.2 g100.8 g
Fat28.1 g8 g112.4 g
Carbs55.8 g16 g223.2 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.

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