-
-
My review
Vegetarian Haggis
NORTHERNLIGHT1
"'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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 163 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts
Per Serving: 163 calories; 5.6 g fat; 22.5 g carbohydrates; 6.6 g protein; 19 mg cholesterol; 176 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2327 Ratings
-
-
-
-
-
Most helpful positive review
11/9/2005
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 ...
Most helpful critical review
6/12/2007
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.
Most helpful
Most positive
Least positive
Newest
11/9/2005
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 ...
2/11/2008
This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success.
6/5/2009
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.
1/25/2010
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...
1/2/2009
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. ...
6/22/2010
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.
6/12/2007
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.
1/8/2010
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 omit...
1/22/2012
Delicious! It's been a while since I had real haggis, but I think this is a fair approximation, and all with veggies! It's quite easy (especially compared to traditional recipes) - no tracking d...