After visiting Scotland and loving the Vegan Haggis I tried there, I wanted to share the recipe with all of you! This recipe I adopted from Henderson’s Vegan Haggis & Clapshot. It takes a bit of time to prepare, but is well worth it. Perfect for holiday dinners and meal prepping.
Let me know what you think in the comment section down below! Do you think you will try this recipe?
Vegan Haggis & Clapshot
1/2 cup (50 g) dry green lentils, soaked for 2-3 hours
1/2 cup (50 g) steel cut oats, soaked for 2 hours *rolled oats will not work
1 can of kidney beans, drained, rinsed and chopped
3 large mushrooms, chopped
2 large carrots, chopped
1/2 a large onion, chopped
2 cloves of garlic, chopped
a handful of raisins
Seasoning mix:
1 tsp garam masala
pinch of salt
1 tablespoon tamari
1 tsp black pepper
You will also need veggie broth to sauté with and to add intermittently. Approx 1/2 – 1 cup total.
Directions:
1. Using a large saucepan, saute garlic, onion and seasoning mix in a small amount of veggie stock until soft.
2. rinse and drain lentils, add drained lentils and chopped carrots, simmer on low heat until lentils and carrots are soft. Stir occasionally and add veggie stock as needed so it doesn’t stick. This should take approx 10 mins.
3. add chopped mushrooms and allow to soften, add raisins too and stir occasionally. You may want to cover with a lid to allow heat to build and soften the mushrooms.
4. Add chopped kidney beans and mix well. Drain the oats and add them, mix well. Oat’s should retain their shape. Turn off heat, cover and allow to sit for a few minutes before serving.
Season with more black pepper as needed. Serve with clapshot (mashed turnip & potatoes) or as a side to any meal. Serve with gravy (or ketchup!).
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