Veggie Haggis, Mash and Tatties

January 25, 2019

 

 

This haggis recipe is a twist on the traditional version, which is usually teamed with a fluffy cloud of ‘neeps and tatties’, and a whisky sauce made with cream and mustard. Our version has mashed butterbeans for extra protein and uses a cashew cream instead of oil-heavy soya cream. It’s still has a drab of whisky to keep those cobwebs at bay and it’s just what you need to celebrate Burns Night the healthy, vegan way!

 

Equipment

1 large saucepan, 2 small saucepan, 1 stick blender Ovenproof dish

 

Serves 4

Ingredients

For the lentil haggis…

400g tin of lentils, 400g tin of kidney beans, 129g oats (gluten-free, if you wish), 2 tbsp olive oil, 4 cloves of garlic minced, 1 onion diced, 2 carrots diced, 100g chestnut mushrooms, diced, 1 bay leaf, 100g sunflower seeds, 600ml vegetable stock, Plenty of black pepper, 1/2 tsp cinnamon, 1 tsp allspice, A dash of nutmeg, 2tsp dried thyme, Salt to taste.

For the neeps and mash...

2 x 400g tin of Butterbeans,500g swede peeled and chopped, 200ml unsweetened nondairy milk. Salt to taste.

For the cashew cream sauce…

150g cashews, 1 lemon juiced, 100ml water, 2 tsp strong mustard, Juice of half a lemon, 2 tsp whisky (optional)

A small handful of fresh parsley roughly chopped, Salt to taste


Directions

1./ Preheat the oven to 175 degrees Celsius. Heat up 2 tbsp of water in a large pan. Add the onion and garlic and water fry over medium-high heat for 5 minutes or so, stirring occasionally. Add the bay leaf and carrot, and fry for a further 5 minutes. Then add the mushrooms, and cook for another 5 minutes, stirring now and then. Mash up the kidney beans a bit with a fork, then add these to the pot, along with the lentils and seeds. Mix in the vegetable stock, herbs and spices. Add the oats, and stir well. The mixture should be thick. Transfer it to an ovenproof dish and bake for 20 minutes or so while you prepare the mash. neeps and sauce.

 

2./ Place cashews in a small sized sauce pan and cover with water. Bring to the boil and then simmer for at least 15 minutes, keeping an eye on the water level. If the tops of the cashews become exposed, add a little water so that they don’t dry out. When the cashews are done, drain and rinse thoroughly with cold water and then transfer to bowl. Add the juice of 1 lemon, and then add 100ml of the water so the cashews are just under the water line. Then blend with a stick blender until the cashews are smooth. Whisk in the mustard, then stir in the whisky, lemon juice and parsley. 

 

2./ Add the diced swede and drained butterbeans to their own saucepans of water. Bring both pans to the boil. Boil the swede till soft, and the butterbeans are heated through then drain. Mash  with a masher or fork till smooth, adding in the milk as you do. Season with a good grind of pepper.
 

4./ Serve and enjoy!

 

 

Credit: Vegan Apron

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