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haggis

I totally get the simplicity of the “meat and two veg” thinking of yore- its simple, requires little effort and is hugely satisfying. The thing with and (in many ways) the beauty of plant based cooking is that you have to think a bit more creatively. Sure you could serve a block of plain tofu or a pile of freshly cooked pulses but i feel like theres something lacking, a little wanting on the flavour scale or my much adored textured requirements.

Perhaps its just me but sometimes i want a slab of delicious protein.

Mwah ha ha, so this is where THE haggis comes in. A veritable kaleidoscope of mouthy textures, deep, rich, addictive flavours. Heady smells that permeate the very walls of your home (not in a gross way mind). If it were an album it would be The Who’s “Meaty, Beaty, Big and Bouncy”. Its the Tom Weir of plant based protein- resplendent in an Aran knit jumper and full of magical tales of the good old days. Its comfort, its satisfaction, its that Sunday Roast feeling anytime you make it.

Oh and it just happens to be super healthy- full of slow releasing carbohydrates, earthy minerals and healing spices. Its the perfect fuel for these cold, long Scottish evenings.

(Serves 6-8, Vegan, Gluten- free is omitting Pearl Barley)

  • 1/4 cup Puy Lentils (/other lentils, split peas) soaked for a few hours
  • 1/4 cup Buckwheat (or Pearl Barley) soaked
  • 1 Onion, diced
  • 1/2 Leek, diced
  • 4 cloves Garlic, minced
  • 1 large Carrot, diced
  • 5 Mushrooms, diced
  • 1/2 cup Oats (Pinhead if you can)
  • 500ml Vegetable/ Mushroom Stock
  • 2 tbsp Coconut Oil (other oils/ butter)
  • 1 tsp Allspice
  • 1tbsp ground Black Pepper
  • 1/2 tsp Cinnamon
  • Sea Salt, generous “pinch”
  • 1 tbsp Dark Brown Sugar
  1. Preheat your oven to 180c, grease a medium sized casserole pan
  2. Drain the lentils and buckwheat and cook in boiling water for 15 minutes (35 minutes if using Pearl Barley, Split Peas) until tender, drain
  3. Add the oil to a medium/ large pot on a medium heat
  4. Add onions, leeks and carrots and cook for 5 minutes
  5. Add the mushrooms and garlic and cook for 5 minutes (adding a splash of stock if necessary)
  6. Add the all the seasoning and the oats, lentils and barley, stir thoroughly
  7. Add the stock and sugar and cook on a medium low heat for 10- 30 mins (depending on your pulses) until the mixture is thick and almost all of the water has evaporated
  8. Remove from the heat, spoon into casserole tin and cover with foil
  9. Cook for 30 mins before removing foil and baking for a further 30 mins.
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