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Scottish oaty haggis bake with creamy carrot mash (ve)
Made entirely from plants, our Scottish oaty haggis bake is a delicious alternative to traditional haggis, packed full of flavour and nutritious goodness. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 45 minutes
- Cooking Time: 40 minutes
Ingredients
For the haggis bake
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12.6 goil
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150 gonion peeled and chopped
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250 gcarrot peeled and grated
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100 gmushrooms finely diced
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340 ggreen lentils cooked
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160 gblack beans cooked
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200 gpinhead oats*
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22 gnutritional yeast
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400 mlveg stock
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5 gbouillon
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30 gsunflower seeds chopped
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2.5 gsalt
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0.55 gground nutmeg
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0.57 gground black pepper
For the carrot mash
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1200 gpotatoes peeled and roughly chopped
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500 gcarrots peeled and roughly chopped
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100 mlplant-based milk alternative
For the red onion gravy
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12.6 golive oil
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150 gred onions
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10 gsoft brown sugar
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1 clovegarlic
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15 gdark soy sauce or tamari
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500 mlveg stock
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10 gcornflour
Instructions
For the haggis
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Preheat the oven to 180°C . Line or lightly grease a loaf tin.
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Heat the oil in a large saucepan. Add the onions and cook for 5-10 minutes until they begin to soften. Then add the grated carrot and mushrooms to the pan and cook for another 10 minutes until the vegetables have cooked down.
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Add the drained lentils and beans, salt, black pepper and nutmeg and cook together for a couple of minutes.
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Add the pinhead oatmeal, nutritional yeast, sunflower seeds and vegetable stock. Cook the mixture on a low heat for 10-15 minutes. The mixture will begin to thicken ( a bit like a risotto). The mixture should be fairly thick but add a splash of water if it seems too thick.
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Spoon the mixture into the loaf tin and press the mixture down to bind the ingredients together.
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Bake for 30- 40 minutes. The top of the haggis should be brown and crispy and the inside fairly moist still.
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Enjoy with mashed potatoes and red onion gravy.
For the mash
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Add the chopped potatoes and carrots to a large pan of lightly salted water.
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Bring to the boil then simmer until soft.
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Drain and mash.
For the gravy
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Finely slice your onions into half moons.
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Gently heat the oil in a medium to large saucepan. Add the onions and cook them slowly until they are dark and caramelised. This takes around 20- 30 minutes.
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Add the garlic, and sugar and continue to cook for another 5 minutes.
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Then add the soy sauce and once this has been absorbed you can gradually add the stock. Bring the gravy to a simmer for 10-20 minutes.
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Place a sieve over a bowl and strain the gravy to remove the onions. Press the onions with the back of a spoon to remove as much liquid as possible. Then return the liquid to the saucepan. (You can keep the onions and use them in the lentil loaf recipe).
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In a separate bowl mix 1 tablespoon of cornflour with 1 tablespoon of cold water to get a paste. Then add this paste to the gravy and whisk quickly to combine the cornflour. The gravy should start to thicken slightly but it should still be a loose, thin gravy.
Notes
*This is coarse oatmeal & not the same as rolled porridge oats
Key facts per serving:
Fibre: 9.9g
Protein: 9.1g
Saturated fat: 0.7g
Other nutrition facts: contains zinc, iron, omega-3 & vit B12
Allergens: gluten & soya. May contain sulphites
C02 emissions: 0.35kg, very low carbon (A rated)
