Friday, 20 January 2012

Vegetarian Barley Haggis

This is another variation of a vegetarian haggis which uses barley to add a more traditional texture to the haggis.


  • 1 onion, finely chopped
  • 2 tbsp ghee
  • 150g dried barley
  • 4 carrots, washed and sliced
  • 100g porridge oats
  • 100g chopped mixed nuts
  • 600ml vegetable stock


  1. Pre-heat the oven to 180 degrees.
  2. Fry the onion in ghee until soft over a medium heat.
  3. Pour boiling water over the barley to pre-soak it.
  4. Add the carrots and fry for 5 minutes.
  5. Drain the excess liquid off the barley. 
  6. Add the barley and oats to the carrots and onions and mix well.
  7. Fry for 3 minutes.
  8. Add nuts and then pour in the vegetable stock.
  9. Mix everything well and turn the heat down to low.
  10. Simmer for 15 minutes, stirring frequently to prevent it sticking.
  11. Press the mixture into a large pre-greased dish and bake in the oven for 20 minutes.
  12. Serve with neeps and tatties.

Serves 4.

Wednesday, 18 January 2012

Carrot and Leek Haggis

Someone once told me that vegetarian haggis was 'an affront to man and god'. While this might be true, it is tasty and allows vegetarians to join in the fun of haggis with none of the offal.


  • 3 leeks, washed and thinly sliced
  • 4 carrots, peeled and finely diced
  • 2 tbsp sunflower oil
  • 4 tsp vegetable bouillon powder or 2 stock cubes
  • 1/2 tsp cayenne pepper
  • 1000ml boiling water
  • 150g pearl barley
  • 100g porridge oats


  1. Add the leeks, carrots, oil, bouillon and cayenne pepper to a large sauce pan.
  2. Place a lid on the saucepan and cook over a low heat for 20 minutes, stirring every 5 minutes.
  3. Add the pearl barley and boiling water to the pan and bring to a simmer.
  4. Simmer for 50 minutes with the lid on.
  5. Pre-heat the oven to 160 degrees.
  6. Add the porridge oats and simmer for a further 10 minutes with the lid off. Stir it well every minute or so to stop it sticking on the bottom of the pan as it thickens.
  7. Pour into a large, pre-greased, oven proof dish.
  8. Cover with foil and bake in the oven for 45 minutes.
  9. Remove the foil and bake for a further 20 minutes.
  10. Serve with mashed neeps and tatties.
Serves 6 to 8.