13:44 22 January 2010
The time has come once again for the annual ritual shindig known as Burns Night.
Celebrating the life and writings of the late poet Robert Burns, Burns Night, or Robert Burns Day as it is sometimes known, is normally celebrated on Burns' birthday - January 25.
And no traditional Burns Night bill of fare would be complete without a dram (or five) of Scottish whisky as well as the obligatory "warm, reeking chieftain o' the puddin'-race" or "haggis, neeps and tatties" (haggis, turnips and potatoes to the rest of us).
If like some people you cannot stomach the idea of dining on sheep's 'pluck' (the lungs, heart and liver), although nutritious and tasty, there's a perfect alternative - vegetarian haggis.
Packed with the wholesome goodness of Scottish oats and, deliciously spiced for a traditional taste, why not make your own veggie haggis?
Try the following recipe from the Vegetarian Society, there's nothing 'offal' about this haggis formula:
Not So Offal Mini Veggie Haggis
(makes four individual haggis servings - dairy, wheat and egg free)
100g/4oz onion, finely chopped
15ml/1tbsp sunflower oil
200g/8oz fine oatmeal
50g/2oz carrots, very finely chopped
35g/1.5oz mushrooms, finely chopped
50g/2oz red lentils
600ml/1pint vegetable stock
25g/1oz mashed, tinned red kidney beans
35g/1.5oz ground peanuts
25g/1oz ground hazelnuts
0.5 tbsp soy sauce
1tbsp lemon juice
2tsp dried thyme
2tsp dried rosemary
generous pinch cayenne pepper
2 tsp mixed spice
1 tsp freshly ground black pepper
salt to taste
1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5
2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further five minutes.
3. Now add the lentils and three quarters of the stock.
4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes.
5. Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
6. Turn the mixture into four lightly oiled pudding tins and bake in the centre of the oven for 20 to 25 minutes.
7. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.
For more sensational veggie recipes, visit the Vegetarian Society website at www.vegsoc.org.
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