‘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 by products 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, oatmeal and tri colour quinoa this recipe has a more pleasing ‘rough’ texture and is very easy to make. The quantities below make enough haggis for 6 hungry people and – as (nearly) all the ingredients can be sourced from Aldi – the cost is super tiny! 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!
30g salted peanuts
80g medium oatmeal
1 teaspoon mixed spice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon nutritional yeast
600ml vegetable stock
55g tri colour quinoa
55g green lentils
55g red lentils
1 tablespoon cooking oil of choice (olive, groundnut, rapeseed etc.)
1 medium sized (100g) onion
1 medium sized (100g) carrot
130g red kidney beans
2 tablespoons dark soya sauce
1 tablespoon lemon juice
OK – let’s get to work!
1. Whizz the nuts up roughly.
2. Add the whizzed nuts to the oatmeal, mixed spice, herbs and nutritional yeast. Give it a good old stir.
3. Rinse the green lentils and the quinoa in a sieve. Add both to the vegetable stock, bring to the boil and simmer for 20-25 mins. Rinse and cook the red lentils in a separate pan (red lentils cook much quicker – 5-10 mins – so it’s better to do it this way). DON’T let the lentils go mushy OR boil dry. A good tip is to put the lids on the pans and turn off the heat 5 mins before the end of the cooking time and let the steam finish the job.
4. While the lentils and quinoa are bubbling away, prepare the veg. Peel/clean the onion, carrot and mushrooms. Cut into large chunks. Whizz up to a finely chopped consistency. Saute in the cooking oil until starting to brown. Rinse and whizz up the kidney beans.
5. Ingredients assemble! We’re nearly there…
6. Mix everything together in a large mixing bowl. Add the soya sauce and lemon juice. Check the seasoning and add salt & pepper and possibly more soya sauce if you think it needs it.
7. Pile your wonderful haggis mix into your favourite baking dish/tin. Bake in a moderate oven (180 deg C ) for approx 30 mins. You might need to cover the dish/tin with a lid or foil for the bulk of the cooking time and then remove 5-10 mins before the end.
8. Ready! Delish!