"'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton." — NORTHERNLIGHT1
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onion, finely chopped
carrot, finely chopped
fresh mushrooms, finely chopped
dry red lentils
canned kidney beans - drained, rinsed, and mashed
1 1/2 teaspoons
ground cayenne pepper
1 1/2 teaspoons
1 1/3 cups
steel cut oats
I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. I had to add an additional cup of vegetable broth before adding the egg, as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice, mace, cinnamon, nutmeg, and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs.
didn't rate this much.
didn't taste much like haggis to me - I added a fair bit of pepper for a closer taste.
That said it was still good - just not really haggis.
This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success.
Pretty good. I think I'd prefer it as little patties. For the 'mixed spice' I used a combination of cinnamon, nutmeg, allspice, cloves, ginger, coriander, caraway, and cayenne.
This was excellent. My whole family loved it and it's not that much work as you can do the veggies and nuts in the food processor. I doubled the recipe and put it in a 13x9 pan and it made a ton. For the mixed spice, I threw in nutmeg, cinnamon, ground ginger, coriander and oregano. The recipe seemed quite forgiving, so you can be creative with the spicing. I served the haggis with a vegetarian gravy.
Wow, this is delicious! I'm definitely including this as an option for our next Burns' dinner.
I found I needed to add more water as the oats were cooking.
I served it with packaged gravy. Scotch would also be good. ;-)
I don't know a thing about traditional haggis, but we certainly enjoyed this version! I used white kidney beans because I had them on hand. I substituted tahini for the ground peanuts and omitted the egg. I used a smidgen of cinnamon and allspice in place of the mixed spice. Even with my substitutions, it was terrific. We served it as we would meatloaf, so it only served 4. It was a little crumbly without the egg, but we didn't mind a bit; others may want to use it. Thanks for a great recipe.
This stuff is fantastic, I like to add garlic and for mixed spice use savory, caraway and sage. I usually replace the hazelnuts and peanuts with walnuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 50
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