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A slice of vegetarian haggis that has been fried on both sides

Vegetarian Haggis

A vegetarian option for those who want to try haggis.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Scottish
Calories: 444
Ingredients Method Notes

Ingredients
  

  • 2 tbsp ghee* (or butter)
  • 1 large onion
  • 1 large carrot
  • 400g cooked puy lentils*
  • 1 400g tin of chickpeas
  • 230g pinhead oats*
  • 1/2 tbsp marmite
  • 1/2 tsp soy sauce
  • 500ml veg stock
Spices
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground black pepper
  • 1 tsp all spice
  • 1/4 tsp nutmeg
  • 1/4 tsp ground coriander

Method
 

  1. Peel and finely chop the onion and carrot.
  2. Heat ghee in a large pot and add the onion. Cook for 10 minutes on medium heat stirring to prevent it from burning. Add the carrot and cook for another 5 minutes.
  3. Add the spices and stir through on a low heat for 30 seconds.
  4. Preheat the oven to 180C.
  5. Drain and rinse the chickpeas. Blend them with a little water to a thick paste.
  6. Add the oats, marmite, soy sauce and veg stock to the pot. Cook for 15-20 minutes on low heat stirring regularly and adding a little water if it gets too dry. Cook until the oats are firm but no longer crunchy.
  7. Stir in the chickpeas and add a little water if it is too thick. We are aiming for the texture of porridge.
  8. Stir the lentils through transfer the mixture into a casserole dish. Bake for 15 minutes.

Notes

  • This recipe can easily be adapted to become vegan. Just substitute the ghee or butter with an equivalent.
 
  • If you do not have puy lentils then green or brown lentils can be used. Ideally a cooked lentil that can hold its shape.
 
  • You really need pin head oats to create the right texture - otherwise the mixture becomes too much like gluey porridge.