Vegetarian haggis recipe

Name: Vegetarian haggis
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 200 g brown lentils; 100 g oats; 1 medium onion; 1 medium carrot; 1 stick celery; 150 g mushrooms; 2 cloves garlic; 300 ml vegetable stock; 25 g butter; 1 tsp mixed herbs; 1 tsp thyme; 1 bay leaf; 1 tsp salt; 1/2 tsp black pepper; 800 g potatoes; 600 g swede; 75 ml milk

A hearty vegetarian haggis supper with neeps and tatties, ideal for Burns Night.

60 min · Medium · British Jump to method

Ingredients

4 servings

200 g brown lentils
100 g oats
1 medium onion
1 medium carrot
1 stick celery
150 g mushrooms
2 cloves garlic
300 ml vegetable stock
25 g butter
1 tsp mixed herbs
1 tsp thyme
1 bay leaf
1 tsp salt
1/2 tsp black pepper
800 g potatoes
600 g swede
75 ml milk

Nutrition	Per serving
Calories	520 kcal
Protein	18 g
Carbohydrates	87 g
Fat	11 g
Saturated fat	4.4 g
Fibre	16 g
Sugar	10 g
Sodium	840 mg

Why this works

A filling, fibre-rich vegetarian main that provides steady energy and decent protein, but the added salt and butter mean it is not especially low in sodium or saturated fat.

High fibre from lentils, oats and root vegetables. Brown lentils, oats, swede and vegetables contribute a substantial amount of fibre, supporting digestive health and helping with fullness.

Good plant protein and mineral content. Lentils provide protein plus iron, folate and magnesium, while potatoes and swede add potassium for normal muscle and nerve function.

Watch the sodium and saturated fat. The added teaspoon of salt and butter increase sodium and saturated fat, which may be less suitable for those limiting salt or cholesterol.

Method

Peel and chop the potatoes and swede, then place them in separate pans of salted water and boil for 20 minutes, until tender.
Drain both pans, mash the potatoes and swede separately, then beat in a little butter and milk to each.
Finely chop the onion, carrot, celery, mushrooms and garlic.
Melt a little butter in a pan over a medium heat, then cook the onion, carrot and celery for 6 minutes until softened.
Add the mushrooms and garlic, then cook for 4 minutes more.
Stir in the cooked brown lentils, oats, vegetable stock, mixed herbs, thyme and bay leaf.
Season with salt and black pepper, then cook gently for 10 minutes, stirring often, until thick and cohesive.
Remove the bay leaf, then press the vegetarian haggis mixture into a small greased dish and keep warm for 5 minutes before serving.
Serve the vegetarian haggis with the mashed potatoes and swede for a traditional Burns Night supper.

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