Vegetarian Haggis

Name: Vegetarian Haggis
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 5 fresh mushrooms, finely chopped; 1 cup vegetable broth; ⅓ cup dry red lentils; 2 tablespoons canned kidney beans - drained, rinsed, and mashed; 3 tablespoons ground peanuts; 2 tablespoons ground hazelnuts; 1 tablespoon soy sauce; 1 tablespoon lemon juice; 1 ½ teaspoons dried thyme; 1 teaspoon dried rosemary; 1 pinch ground cayenne pepper; 1 ½ teaspoons mixed spice; 1 egg, beaten; 1 ⅓ cups steel cut oats

Rating: 4.13 stars

31 Ratings
26 Reviews
6 Photos

'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.

By NORTHERNLIGHT1

Recipe Summary

prep:

20 mins

cook:

1 hr

total:

1 hr 20 mins

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
Step 3

Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

Nutrition Facts

Per Serving:

162.7 calories; 6.6 g protein; 22.5 g carbohydrates; 18.6 mg cholesterol; 175.6 mg sodium. Full Nutrition

Reviews (26)

Most helpful positive review

Bioesa

11/09/2005

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 was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice mace cinnamon nutmeg and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs. Read More

Helpful

(58)

Most helpful critical review

krone9

06/12/2007

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. Read More

Helpful

(12)

31 Ratings

5 star values: 14
4 star values: 12
3 star values: 2
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Bioesa

11/09/2005

Helpful

(58)

Bioesa

11/09/2005

Helpful

(58)

Ita

02/11/2008

This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success. Read More

Helpful

(38)

kareno

06/08/2009

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. Read More

Helpful

(28)

karenj

01/26/2010

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. For the mixed spice I threw in nutmeg cinnamon ground ginger coriander and oregano. The recipe seemed quite forgiving so you can be creative with the spicing. I served the haggis with a vegetarian gravy. Read More

Helpful

(17)

Deb

01/02/2009

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. Scotch would also be good.;-) Read More

Helpful

(14)

greaterexp3

01/08/2010

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 omitted the egg. I used a smidgen of cinnamon and allspice in place of the mixed spice. Even with my substitutions it was terrific. We served it as we would meatloaf so it only served 4. It was a little crumbly without the egg but we didn't mind a bit; others may want to use it. Thanks for a great recipe. Read More

Helpful

(13)

Sarah-May

06/23/2010

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. Read More

Helpful

(12)

krone9

06/12/2007

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. Read More

Helpful

(12)

IronChefHarvey

01/22/2012

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 down strange bits of offal which are hard/impossible to find in the States. I was confused about the "mixed spice" and didn't even think of the pie spices other people have named so I just ended up using a basil/oregano/sage mix and it was fine. I also subbed pecans for hazelnuts since I had them on hand. One tough spot was that the mixture was too dry already when starting in on the 20 minute simmer so I added water along the way to keep it from burning to the bottom of the pan and drying out. It also didn't set up into a real firm loaf but served as a sort of hash was just fine. What matters is that its delicious. Cheers! Read More

Helpful

(8)

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Nutritional Information

Vegetarian Haggis

Servings Per Recipe: 10
Calories: 162.7

% Daily Value *

protein: 13 %

carbohydrates: 7 %

exchange other carbs:

dietary fiber: 21 %

sugars:

fat: 9 %

saturated fat: 5 %

cholesterol: 6 %

vitamin a iu: 20 %

niacin equivalents: 13 %

vitamin b6: 6 %

vitamin c: 4 %

folate: 11 %

calcium: 2 %

iron: 12 %

magnesium: 7 %

potassium: 5 %

sodium: 7 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Vegetarian Haggis

1 of 26

All Reviews

Bioesa

11/09/2005

Helpful

(58)

Bioesa

11/09/2005

Helpful

(58)

Ita

02/11/2008

This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success.

Helpful

(38)

kareno

06/08/2009

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.

Helpful

(28)

karenj

01/26/2010

Helpful

(17)

Deb

01/02/2009

Helpful

(14)

greaterexp3

01/08/2010

Helpful

(13)

Sarah-May

06/23/2010

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.

Helpful

(12)

krone9

06/12/2007

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.

Helpful

(12)

IronChefHarvey