It’s Burns Night next Wednesday! A day of celebration in Bonny Wee Scotland, for the birth of poet Robert Burns. Burns wrote Auld Lang Syne, which is sung everywhere on Hogmanay (that’s New Year to you and me!), and the perfect night to eat this delicious vegetarian haggis!
I must admit, traditional haggis never really appealed to me… One of my strongest childhood memories is my Scottish Granddad trying to make me eat haggis. Having *politely* declined then, I’ve never tried it and I’m obviously not planning on changing my mind anytime soon.
Vegetarian haggis would make a lovely hearty meal on any winter day, it doesn’t have to be Burns Night. It’s filling, warming and comforting. Plus, it isn’t difficult to make and doesn’t need any weird ingredients. You should be able to get everything from where you usually shop.
Finally, I served mine with several in season vegetables – steamed turnip, mash potato and roasted carrots – making this the perfect winter meal.
Cost of making this vegetarian haggis:
Prices correct in Jan 2017 when this recipe was original publish. I used Ocado.co.uk. to confirm them.
Total recipe – £5.09*
Total cost per serving – £1.02
Most expensive ingredient – None of the ingredients came over 80p, and that was dried thyme. This recipe could be costly to make if you do not have any herbs to hand. They can be expensive to buy all in one go, so if you’re new to cooking buying just one pack of dried herbs per week will make it much cheaper.
*please note that this price is for the exact amounts required for the recipe. If you do not own any of the ingredients already the cost will be much higher as some ingredients, such as oats, herbs and dried lentils are brought in larger quantities, but should last you for many different recipes. I do not use any offers when pricing up my recipes so they remain fairly accurate long after I have priced them up.
- 100g puy lentils
- 100g pearl barley
- 2 tbsp olive oil
- 3 cloves garlic (chopped)
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 100g chestnut mushrooms (chopped)
- 1 tsp ground all spice
- 1 tsp ground nutmeg
- 1 tbsp mace
- 2 tbsp dried thyme (or 1 sprig of fresh thyme)
- 100g oats
- 2 tbsp marmite
- 1 tbsp dark miso
- 500ml hot vegetable stock
- 1 tbsp maple syrump
- Preheat the oven to 200 degrees Celsius
- Oil some ramekins or a large pudding basin and set aside.
- In separate pans, boil the lentils and pearl barley in water in separate pans until tender, but with a little bite.
- Heat the olive oil in a large pan and gently fry the onions until softened.
- Add the mushrooms, carrots and garlic to the pan. You may need to add a little more oil or maybe a little water.
- When the mushrooms have softened, add the all spice, nutmeg, mace and thyme. Stir well to coat everything. Then add the lentils and oats, continuing to stir.
- Once everything is coated, add the stock, marmite, miso and maple syrup. Simmer until the mixture becomes thick.
- Mix in the pearl barley and then spoon the mixture into the oiled ramekins or pudding basin.
- Wrap the top of the ramekin in baking parchment and then tin foil to seal, before placing them in the oven. Cook for twenty minutes, remove the baking parchment or foil and cook for a further twenty minutes.
- Leave to stand for 5 minutes before turning over to serve.