1x400 g tin black beluga lentils, drained(you could also use cooked brown, green, or Puy lentils)
1level teaspoon white pepper
1level teaspoonground nutmeg
250gpinhead oats(affiliate link – it's important to use pinhead or 'steel-cut' oats, see notes below for gluten-free option)
1½tablespoonsMarmite(or other yeast extract if GF)
400mlveg stock(plus more water if needed)
30gsunflower seeds, chopped
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Instructions
Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
Add in the finely diced mushrooms and cook for another 3-4 minutes.
Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
Preheat the oven to 180°C (360°F).
To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
Oats: It's important to use pinhead or 'steel-cut' oats for this (the affiliate link in the ingredients above will take you to a trusted UK supplier). I played around with several versions that used normal rolled porridge oats, but this resulted in a completely different texture.Neeps & tatties: Haggis is traditionally served alongside neeps (mashed swede or turnip) and tatties (mashed potatoes), as well as greens such as cabbage or kale. The neeps and tatties are both very to easy to veganise – simply use plant-based butter and plant-based milk when mashing.Quantity:This mix will fill a 1lb baking tin. If you don't have a 1lb tin, you can simply use a larger one or divide the mix between smaller vessels. If making larger quantities of the haggis, make sure you have large enough tins/dishes to bake it in the oven.Lentils: I'd highly recommend the black beluga lentils if you can find them (I got mine from a local wholefood shop). Tinned or pre-cooked brown, green, or Puy lentils would also work. If using dried lentils, these will need to be soaked and/or cooked in advance. Check out myBeginner’s Guide to Pulses for more info.Gluten-free: Oats are a gluten-free ingredient, however they are sometimes processed in environments where there's a risk of cross-contamination. If you're wanting to ensure that this recipe is 100% gluten-free, use pinhead oats, a yeast extract, and a vegan stock that are certified gluten-free.Variations/tips: If you want a meatier texture, try adding some plant-based mince. You can buy this frozen, fresh, or in a dried form that’s easy to re-hydrate. You could also swap out some of the oats for cooked pearl barley. Sauce: I personally like this dish without any sauce, but feel free to add gravy or vegan whisky cream sauce. Some people also like to pour a dram of straight whisky over their haggis, but I'll leave that decision entirely up to you...Storage: You can store this haggis in the fridge for up to four days, or in the freezer for up to six months.If you liked this recipe, you may also enjoy:
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