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Haggis from Scotland


Ingredients (use vegan versions):

  • 2oz rolled oats
  • 2oz pinhead oatmeal
  • 2oz mixed chopped nuts
  • 2 oz non-hydrogenated vegan margarine
  • 1 large carrot
  • 4oz mushrooms
  • 1 large onion
  • small can kidney beans (drained)
  • 2 oz vegetarian suet
  • 1/2 teaspoon yeast extract
  • 1 tablespoon (or more!) whisky
  • 1 teaspoon (at least) freshly ground black pepper
  • juice 1/2 lemon (or 1 lime)
  • 3 teaspoons of dried mixed herbs


1. Melt half the margarine in an ovenproof saucepan / casserole. Add
oats, oatmeal and nuts and cook for 3 minutes. Put in bowl.

2. Chop carrot, mushrooms onion and kidney beans finely (food
processor very handy here!). Melt rest of margarine, add chopped veg,
and cook for anoth 2 minutes. Add the rest of the ingredients, and
the oat mixture. Cook for 5 minutes.

3. Transfer to medium over for 40 minutes.

Traditionally, serve with “bashet neeps” (mashed swede) and “mashet
tatties” (mashed potatoes) and copious amounts of whisky. Also goes
well with roast onions (put in the oven 10 minutes before the haggis).
(The fat content can be reduced by halving (or removing) the suet. If
this is done, check it isn’t getting too dry, and add some veggie
stock if neccessary.)

Also traditionally served on Jan 25th (Robert Burns Birthday) with
some suitably poor poetry!




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