Vegetarian DEGF Haggis
So…yesterday was the first day since I’ve started this blog that I didn’t post anything. I started writing a post on my phone, then the phone rang and then I decided I would post a haggis recipe instead… but it took the rest of the day to create one worthy of posting! So… here it is a day late BUT well worth waiting for! This is a vegetarian, dairy free, egg free, gluten free home made haggis. I’m so pleased I made enough to have it again today! It’s a healthy haggis of course (otherwise I wouldn’t be posting it) and it contains plenty of protein and fibre, as well as folate, magnesium, vitamin B1, iron, selenium, zinc and a smattering of other minerals too! This DEGF haggis is also low in fat and cholesterol. 🙂 Please don’t worry that the ingredients list looks long, eight items are herbs and water is listed four times!
- 100g green lentils
- 500ml cold water
- pinch of salt (I used sea salt flakes)
- 10g linseed (flax)
- 45ml hot water (just off the boil)
- 25g oats (gluten free if required)
- coconut oil
- 70g (1 medium) onion diced
- 100g (7 white) mushrooms diced
- 30ml water
- 70g (1 medium) carrot grated
- 100ml water
- 25g cashew nuts roughly chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garlic granules/salt
- 1/8 teaspoon ginger
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Put the lentils in a large shallow pan with 500ml cold water and a pinch of salt. Allow to cook for 20 minutes (all the water should be absorbed by the lentils).
- Process the linseed in a food processor until you have a fine powder. Tip the linseed flour into a cup and add 45ml of hot water, stir and let stand (at least 15 minutes).
- Roughly blitz the oats in a food processor so you have some flour, some partial oats, then set aside.
- In a separate pan melt some coconut oil and fry the onion until turning golden. Add the mushrooms to the pan along with 30ml of water. Cook until the mushrooms start changing colour.
- Add the carrot to the lentil pan and allow to cook for 5 minutes. Add the onion & mushroom to the lentil pan.
- Briefly brown the cashews in the onion pan (this will give them flavouring). Add the cashews to the lentil mix.
- Add all of the herbs and spices to the pan, mix, and taste for seasoning.
- Remove from the heat. Stir in the oat mixture. Pour in the linseed mix and stir thoroughly.
- Line a mould or ramekin dish with a double layer of cling film with enough overhanging the edge. Fill with the mixture pressing down well. Turn the mould upside down onto a greased (or lined) baking tray and using the edge of the clingfilm gently ease the haggis out. Repeat with the remaining mixture (I made four).
- Bake at Gas mark 5 (375f / 190c) for 15 minutes or until brown and crisp on the top.
- As is traditional with haggis, serve with neeps (yellow swede/turnip) and tatties (potatoes).
- Alternatively serve with your favourite vegetables (such as green beans) and gravy.
- I added a tomato based sauce blended from ratatouille. 🙂
© Life Diet Health 2015