vegan haggis

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Grassroot Granny's Vegan Haggis

 

From the Duncan family, who own Grassroots Organic and Café Grassroots

(http://www.grassrootsorganic.com ) in Glasgow. For steel-cut oats, try McCann's

Irish Oatmeal, from most supermarkets. You can chop the nuts by hand or in a

food processor. Haggis is traditionally served with Clapshot (potatoes and

rutabaga mashed with butter) and whisky. I think we'll leave out the butter and

whiskey. :-)

 

1/3 cup steel-cut oats (or other gf grain flakes)

 

3 cloves garlic, minced

 

1 small onion, chopped

 

1/2 tsp each: sea salt, freshly ground pepper

 

1 tsp garam masala

 

1/4 cup drained, canned brown lentils, rinsed

 

3/4 cup finely chopped, peeled carrots

 

3/4 cup finely chopped, peeled rutabaga

 

1/3 cup finely chopped mushrooms

 

1/3 cup canned red kidney beans, drained, rinsed

 

4 tbsp almonds, chopped

 

4 tbsp walnuts, chopped

 

1 tbsp water

 

In small saucepan, cook oats as per package instructions. Rinse; reserve.

 

In large non-stick skillet, heat a small amount of water over medium-high. Add

garlic, onion, salt, pepper and garam masala. Cook, stirring, until onions

soften, 2 to 3 minutes. Add lentils, carrots and rutabaga. Cook, stirring, 2

minutes. Add mushrooms. Cook, stirring, 2 minutes. Stir in kidney beans. Add

almonds and walnuts. Cook, stirring, until nuts soften slightly but retain

crunch. Remove from heat. Stir in reserved oatmeal.

 

Add water to 9-by-5-inch loaf pan. Add haggis mixture. Cook in preheated 350F

oven until top is crispy, 35 to 40 minutes.

 

Turn haggis out into serving bowl. Using fork, break it up, then fluff.

 

Makes 4 to 6 servings.