Cupboard Clear Out Haggis 

After a bit of a hiatus I’m back to cleaning out my cupboards and getting things organised/used up. 

I started making my own veggie haggis after Leo had a craving for it and for some reason we just couldn’t find it in the shops. We live in Scotland so it shouldn’t be that hard but this particular week we just count get any.

Anyway it turns out it’s super simple to make and is a great way to use op some of those grains I’ve had in the cupboard for far too long. 

(It’s the brown stuff in the bottom right corner) 

The recipe I used as a base was from the Guardian website however my inability to follow a recipe means I made some alterations and additions. 

Ingredients (Serves 6)

50g green lentils
50g pearl barley, rye and spelt mix 
1tbsp oil
3 or 4 spring onions finely chopped
1 large carrot, finely chopped
75g mushrooms, finely chopped
A generous ½ tsp ground allspice
A generous ½ tsp ground black pepper
90g oats
½ tbsp marmite
600ml hot vegetable stock
1tbsp soy sauce
1tsp garlic powder

Method

  1. Heat the oil in a pan and fry the carrot until soft.
  2. Add the remaining veg, lentils and grains into the pan along with the vegetable stock and bring to the boil. 
  3. Boil until the lentils and grains are tender. Reduce the heat. Add in the remaining ingredients and simmer until the oats are cooked through. Basically until you have a pan of mush with no dry pockets. 
  4. Taste to make sure it’s got enough pepper/garlic/seasoning and your good to go. 

I use vegan haggis for a lot of things, not just for breakfast. It’s a great mince substitute for a lasagne or shepherds pie… what would you use it for?

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