This is a very tasty plant-based haggis that’s ideal for your Burns Supper. I’ve stuffed large onions with it and baked them in this recipe, but you can use the plant based haggis as a filling for baked potatoes, or you can eat it on its own with mashed potatoes and turnips.
I served with baked potatoes and cavolo nero. Remember to chop the veg and herbs nice and small as this helps to combine all the flavours. It makes it look nice too! Enjoy!
- 6 large onions
- 50 g organic oats
- 50 g pinhead oatmeal
- 50 g chopped mixed nuts
- 1 onion finely chopped
- 1 carrot finely chopped
- 400 g tin kidney beans drained and rinsed then finely chopped
- 50 g vegetable suet
- 1 teaspoon yeast extract
- 1 teaspoon black pepper Ground
- 2 tablespoons mixed fresh herbs I used rosemary, sage and thyme (finely chopped)
- pinch nutmeg optional (freshly grated)
- 1 lime just the juice
- 100 g mushrooms finely chopped
- Take the six big onions and slice a very small slither from the bottom so they can stand on their own. Take a sharp knife and cut a cross in the top to about three quarters of the way down. Keep all the skins own.
- Put the onions in a large pot and cover with fresh cold water, then bring to the boil and then simmer for 15 minutes. Refresh them under cold water and set aside ready to be stuffed with the plant based haggis.
- To make the haggis put the oats, pinhead oatmeal and nuts in a pot over a low heat and toast for about three to four minutes. Keep stirring the mixture to ensure it doesn't burn. Put the mixture in a bowl and set aside. Preheat the oven to 190C/375F.
- In the empty pot add a couple of centimeters of water, add the onion, mushrooms and carrot then cook for about five minutes before adding the toasted oat mixture and all the other ingredients. Mix them all together ready for the mixture to be spooned into the large onions.
- Remove the centers out of the onions leaving three to four outer layers. Set aside the centers and place the onions in a roasting tin. Spoon the haggis equally between the onions and bake for 40 minutes.
- Serve with mustard mash, turnip and roasted lemon and garlic Brussel sprouts.
Up above, I shared with you my recipe for Plant-Based Haggis. If you found this post helpful, please take a moment to SHARE this post with people you think will find it valuable. You can use the buttons to share this post with your social networks. Hopefully you will and so I’ll give you a big THANK YOU in anticipation.
What do you think? Did you make it and enjoy it?