For the Haggis:
- 4 Tbsp vegan butter
- 4 garlic cloves, minced
- 1 brown onion, finely diced
- 2 bay leaves
- 1 rib celery, finely diced
- 1 carrot, finely diced
- A few big pinches smoked salt
- 150 g chestnut mushrooms, finely diced
- 250 g kidney beans, cooked
- 250g black lentils, cooked
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 600 ml vegetable stock
- 1 Tbsp ground dried mushroom
- 1 1/2 tsp ground black pepper
- 1 tsp ground allspice
- 1/4 tsp ground cinnamon
- Fresh nutmeg, grated
- 1 tsp English mustard
- 2 tsp dried thyme
- 1 Tbsp nutritional yeast
- 150 g rolled oats
For the Whisky Sauce:
- 250 ml vegan cream
- 2 tsp English mustard
- 4 tsp whisky
- Juice of 1/2 a lemon
- A small handful fresh parsley, chopped
- A few pinches ground sea salt, to taste
Preheat the oven to 175ºC
Add the vegan butter to a large cooking pot and melt over medium-high heat.
Add the garlic and onion and fry for about 5 minutes, stirring occasionally.
Add the bay leaf, celery, carrot and a big pinch of salt, then fry for 5 more minutes.
Add the chestnut mushrooms and fry for another 5 minutes, continuing to stir.
Add the kidney beans to a small bowl and mash with a fork and add along with the lentils and seeds.
Mix in the vegetable stock, dried mushroom, spices, mustard, thyme and nutritional yeast, oats, and combine well. Cook for about 5 minutes, or until the mixture has begun to thicken. Transfer to an ovenproof dish and bake for 20 to 25 minutes.
When the haggis has about 10 minutes left in the oven, make the whisky sauce:
Heat the vegan cream in a small saucepan over medium-low heat. Whisk in the mustard, whisky, lemon juice and chopped parsley, then season to taste with the salt.
Serve together over mashed potatoes. Cabbage or kale also goes well on the side
Recipe Found on: peta.org.uk