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