Vegetarian haggis
Vegetarians can embrace all that Burns Night has to offer with this delicious vegetarian haggis, packed with vegetables and spices.
Ingredients
- 60²µ/1¼´Ç³ú yellow split peas (soaked in boiling water for an hour, or in cold water overnight, then drained)
- 60²µ/1¼´Ç³ú pearl barley
- 60²µ/1¼´Ç³ú butter, plus extra for greasing
- 2 carrots, peeled and finely diced
- 100²µ/3½´Ç³ú chestnut mushrooms, finely chopped
- 1 large onion, finely diced
- 100²µ/3½´Ç³ú porridge oats
- ½ tsp ground coriander
- 1 tsp ground black pepper, plus extra for seasoning
- 1 tsp ground allspice
- 500ml/18fl oz vegetable stock
- 2 tbsp treacle
- 1 tbsp yeast extract
- salt and freshly ground black pepper
Method
Bring two large saucepans of lightly salted water to the boil. Add the soaked split peas to one pan and the pearl barley to the other. Cook for about 40 minutes or until soft. Drain and set aside.
Melt half of the butter in a large non-stick frying pan and fry the carrot, mushroom and onion until soft and fragrant. Add the oats, cooked split peas, remaining butter, coriander, black pepper and allspice and fry until fragrant. Add the stock, treacle, yeast extract and a pinch of salt. Cook over a medium–high heat for about 15 minutes until everything has thickened. Stir in the cooked pearl barley and season with salt and pepper.
Preheat the oven to 190C/170C Fan/Gas 5.
Line a rectangular loaf tin with baking paper or grease with butter. Add the haggis mixture to the tin, cover with kitchen foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes. Leave to cool for about 5–10 minutes in the tin, then cut into slices and serve immediately.