‘Sonsie’ can mean a lot of things: pleasing, cheerful, buxom – even. I think this vegan haggis has all those things going for it, and with no animal byproducts is suitable for vegans or people who would just rather not think about what goes into a traditional one!
A lot of manufactured vegan/veggie haggis has a smooth, pudding-y consistency which can be a bit stodgy. With its rich combination of lentils, nuts and oatmeal this recipe has a more pleasing ‘rough’ texture and is very easy to make. For best results: make sure all the veggies are finely chopped – a food processor or chopper is ideal but don’t obliterate them! Similarly with the nuts – chop or whizz roughly.This recipe makes enough for 6-8 people so it’s very economical. If you have any leftovers – you can make it classy by serving it en croute or in a filo parcel. Cut into squares, it’s also just great to snack on cold, yum!
100g onion, peeled & finely chopped 1 tbsp rapeseed oil 100g carrots, finely chopped 100g chestnut mushrooms, finely chopped 40g red lentils, cooked (but not mushy) 30g black beluga lentils, cooked 900ml vegetable stock 100g red kidney beans (from a tin), mashed 30g peanuts, roughly chopped 30g hazelnuts, roughly chopped 2 tbsp dark soy sauce 1 tbsp lemon juice 1 tsp dried thyme 1 tsp dried rosemary large pinch cayenne pepper 2 tsp mixed spice 200g fine oatmeal freshly ground black pepper (cracked is even better)
Using a heavy pan, sauté the onion in the oil for five minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
Add stock, kidney beans, nuts, soya sauce, lemon juice, seasoning and oatmeal. Reduce heat and simmer until oatmeal is cooked (10 to 15 minutes), keep stirring and adding extra liquid as necessary.
Add lentils, mix well and turn mixture into a greased tin or oven proof dish and bake for 30 mins at 190 deg C, 375 deg F or gas mark 5.
Serve with mashed neeps and tatties (swede and potato), and a glass of whisky – of course!
Alts & tweaks –
This ‘haggis’ is suitable for vegans, if you have a nut allergy however you can always leave the nuts out and add more lentils.
If you can’t get beluga lentils use puy or other kinds of green or brown. Experiment with different types and combinations of lentils if you’re feeling wildly adventurous!
You can also use whatever mushrooms or cooking oil you have to hand, but I find that chestnut and rapeseed give a ‘nuttier’ taste.
Pinhead oatmeal, instead of fine, makes the texture even better but you'll have to give it more liquid and time on the stove. You can always use this time to 'quality control' the whisky you'll be serving up later. Slainte!