What do Vegetarians eat on Burns Night? Haggis? Ay they do!
Burns Night? What even is that? Well, if you are Scottish, then today, 25th January you would more than likely be celebrating “Burns Night”. Robert Burns (1759-1796) is the National Poet (Bard) of Scotland and his life and work is celebrated annually on this day (along with other things Scottish). There are ceremonies all over Scotland with the “haggis” being piped in (usually on a silver salver) to traditional Scottish bagpipes. I’ll let you find out yourselves what haggis is made from as it’s not traditionally vegetarian or vegan! so I’ve created a special Vegan, Gluten Free haggis for you! 🙂
Trio of individual haggis
A delicious looking whole haggis
Burns night ceremonies always include some of Burns’ poetry usually starting with ‘address to the haggis’ – this is a long poem created by Burns and forever linking him to the haggis. Here is a translation of the end of the poem:
You powers, who make mankind your care,
And dish them out their bill of fare,
Old Scotland wants no watery stuff,
That splashes in small wooden dishes;
But if you wish her grateful prayer,
Give her [Scotland] a Haggis!
Although, I do like the original Scottish version:
Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis
So, there you have it! Haggis it is for today and its definitely not watery! This vegan and gluten free version is full of lentils, oats and plenty of spice… very very tasty! 🙂
Sharing this with Deborah over at the Plant Based Potluck Party where my smoky veg bean chili is featured this week! 🙂 Also sharing with Mary Ellen & Kimmy at Healthy Vegan Fridays Come and party with us and see what everyone else is bringing this week!
Haggis (Vegan & Free-From)
- 200g green or brown lentils
- 1 litre cold water
- pinch of salt (I used sea salt flakes)
- 20g (2 tablespoons) linseed (flax)
- 90ml (8 tablespoons) water
- 50g oats (gluten free if required)
- Oil for frying (I used coconut oil)
- 140g (2/3) leek quartered lengthways & chopped
- 200g mushrooms diced
- 140g (2 medium) carrots grated
- 50g cashew nuts roughly chopped
- 3/4 teaspoon cinnamon
- 1 teaspoon garlic granules/salt
- 1/4 teaspoon ginger
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1 teaspoon basil
- 1 teaspoon ground black pepper
- 1 teaspoon salt (I used pink Himalayan)
- Put the lentils in a large saucepan 1 litre cold water and a pinch of salt. Cover and allow to cook for 20-30 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 into a cup and add 90ml of water, stir and let stand (at least 15 minutes).
- Roughly blitz the oats in a food processor so you have some finer flour and some partial oats, then set aside.
- In a shallow pan melt some coconut oil and fry the leek until turning golden. Add the mushrooms to the pan and cook until they start changing colour and any liquid has reduced.
- Add the carrots to the lentil pan and allow to cook through for 5 minutes. Add the onion & mushroom to the lentil pan and mix to combine. Turn off the heat.
- Briefly brown the cashews in the frying pan (no need to wash it first). Add the cashews to the lentil mix.
- Add all of the herbs and spices to the pan, mix very well, and taste for seasoning.
- Stir the oats through, then pour in the linseed mix and ensure everything is thoroughly combined.
- Now you have your base haggis mixture, there are several ways to cook it: i) Get a sheet of baking paper and lightly grease it, make a large sausage shape of haggis across the centre (as thick as your fist), roll the haggis up and twist the ends. Place on a baking tray and bake for 30-45 minutes at Gas Mark 5 (375f / 190c). ii) 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 and bake for 15 minutes at Gas Mark 5 (375f /190c) or until browned. iii) Make the haggis into mini burger patties and lightly fry them in a pan.
Serve & Store
- As is traditional with haggis, serve with neeps (yellow swede/turnip) and tatties (potatoes).
- Any vegetables or grain would go well with this haggis.
- Add some gravy or a tomato based sauce.
- Eat with a fresh mixed salad.
- Try the haggis cold, maybe in a sandwich.
- Store refrigerated for up to five days.
- Can be frozen before cooking for up to 2 months (shape first & wrap well).
i) Traditional shaped whole haggis
ii) individual ramekin shaped haggis
iii) mini pan fried haggis bites