Friday, 22 January 2010

Vegetarian Haggis with Neeps and Tatties

Some say that vegetarian haggis is an affront to man and god. Personally I love the stuff.


  • 2 onions, finely chopped
  • 4 carrots, finely sliced
  • 75g butter
  • 50g hazelnuts, finely chopped
  • 50g peanuts, finely chopped
  • 50g sunflower seeds
  • 400g oatmeal (or porridge oats if you can't find it)
  • 2 tsp cayenne pepper
  • 600ml vegetable stock
  • 3 tbsp soy sauce
  • 1 kg potatoes, peeled and cut into large chunks
  • 2 turnips, peeled and cut into large chunks



  1. Preheat the oven to 180 degrees.
  2. Fry the onions and carrots in the butter until the onions are soft.
  3. Add the nuts, sunflower seeds, oatmeal and cayenne pepper to the onions and stir well.
  4. Add the vegetable stock and simmer for a couple of minutes.
  5. Take pan off the heat and stir in the soy sauce.
  6. Press the mixture in the pan into a greased oven-proof dish and place in the oven for 45 minutes.
  7. While the haggis is cooking in the oven, boil the potatoes and turnips in separate pans for 20 minutes.
  8. Drain the potatoes and turnips and then mash them (again do this separately).
  9. Serve all together once the haggis has cooked. And don't forget to say the Ode to a Haggis

Serves 6.
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