Haggis is a traditional Scottish dish, served on Burns’ Night, 25th January, to celebrate the poet Robert Burns’ birthday. Now, as a vegan you really don’t want to know what a traditional haggis is made of, and I know a lot of omnivores who aren’t too keen either.
So here is a truly sublime alternative: plant-based and cruelty free, and even though I say it myself … it really is good.
A Burns’ Night Supper is a cause for serious celebration, and I think this recipe definitely lives up to that.
So, if you’re Scottish, or would like to give a Scottish friend of yours a real vegan treat …. or if you would simply like to try a new and interesting recipe that results in a comforting winter-warming special, then look no further.
This is a dish, despite it’s celebratory nature, that uses modest and simple ingredients. My favourite kind of recipe. I hope I’ve developed a recipe here that has the spirit of everything Scottish. Herbs that survive cold weather, lots of salt and pepper, oatmeal, and onions. It can be made in advance, and kept chilled for 24 hours. I’ve also used a traditional steaming method, which may seem a bit daunting, but really isn’t! (Although I’ve also included a method for baking if you don’t want to steam the haggis 🙂 ) .
Hope you enjoy!
P.S. A blog for ‘all the trimmings’ : ‘Neeps, Tatties and Whisky Sauce is coming very soon!
VEGAN MUSHROOM HAGGIS
Cook’s note: you will need a 1 litre traditional deep pudding bowl with a rim, to steam the haggis.
Ingredients: Continue reading “Vegan Mushroom Haggis”