Vegetarian haggis recipe

  • Serves 8
  • 10 mins to prepare and 1 hr 20 mins to cook
  • 168 calories / serving
  • Healthy
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We've given classic Scottish haggis a vegetarian twist with this gorgeous lentil, barley, parsnip and mushroom packed meat-free bake. Serving with neeps and tatties and a rich mushroom gravy tops off this traditional Burns Night main perfectly.

  1. Boil the lentils and barley in the same pan for about 30 minutes or until both are tender but still have a little bite. Drain and set aside.
  2. Heat the oil and butter in a large oven-proof (preferably cast-iron) pan and add the shallots. Cook for 5 minutes until soft and add the grated parsnips and the spices. Turn up the heat a little and cook, stirring from time to time, until they start turning golden.
  3. Preheat the oven to gas 4, 180°C, fan 160°C. Add the mushrooms to the shallots and parsnips and cook for about 5 minutes. Then add the chestnuts, oats, barley and lentils. 
  4. Add the vegetable stock, season well with salt and pepper (haggis should be peppery) and cook until the mixture is thick and almost all of the liquid is gone. Put the mixture in a 2-litre loaf tin and cook in the oven for 30 minutes. Serve with some mushroom gravy and neeps and tatties.

Tip: You can substitute Puy lentils with green split peas – but you'd have to soak these for a couple of hours before boiling.

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  • Ingredients

  • 60g (2 1/2oz) green or Puy lentils
  • 60g (2 1/2oz) pearl barley
  • 1 tbsp rapeseed or olive oil
  • 25g (1oz) butter
  • 2 large shallots, finely diced
  • 200g (7oz) parsnips, peeled and grated
  • 1/4 tsp mixed spice
  • 1/4 tsp ground allspice
  • 1/4 tsp cinnamon
  • 125g (4oz) Portobello flat mushrooms, finely diced
  • 100g (3 1/2oz) whole ready-to-use chestnuts, chopped
  • 75g (3oz) oats
  • 450ml (3/4 pint) vegetable stock
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  • Energy 710kj 168kcal 8%
  • Fat 6g 8%
  • Saturates 2g 11%
  • Sugars 3g 3%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 25.5g Protein 4.7g Fibre 4.5g


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