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Vegan Recipe: Haggis and Whisky Sauce

Vegan Lass Haggis and Whisky Sauce.JPG

Haggis might seem like the least vegan thing in the world, but it's actually a cinch to make animal-friendly; after all, it's the blend of spices that makes the dish flavourful, more so than the traditional offal. Add a good whack of vegan butter for richness, and some umami-rich mushrooms and lentils, and you've got yourself the ultimate winter comfort food: no sheep stomach in sight. Spiced and warming, this haggis is basically everything you want when you've traipsed home in the snow/rain/wind/hail/all of the above.

(N.B. I've been told by my Glaswegian friends that it's sacrilegious to have anything but brown sauce with your haggis and tatties. It makes no sense to have a gravy, because cooking a haggis wouldn't traditionally produce gravy as a by-product (unlike when you roast meats, for example). I've also been told that whisky sauce is a rather modern invention. Feel free to leave it off if you'd prefer; I rather like it, though.)

Haggis and Whisky Sauce

Serves: 4

Preparation time: 1 hour

Ingredients

For the haggis…

4 tbsp vegan butter

4 garlic cloves, minced

1 brown onion, finely diced

2 bay leaves

1 celery rib, finely diced

1 carrot, finely diced

150g chestnut mushrooms, finely diced

250g kidney beans, cooked

250g black lentils, cooked

50g pumpkin seeds

50g sunflower seeds

600ml vegetable stock

2 tbsp ground, dried mushroom (shiitake or porcini)

2 tsp ground black pepper

1 tsp ground allspice

1/4 tsp ground cinnamon

A few grates of fresh nutmeg

1 tsp English mustard

4 tsp nutritional yeast

2 tsp dried thyme

150g rolled oats

A few big pinches of smoked sea salt

For the whisky sauce…

250ml vegan cream

2 tsp English mustard

Juice of 1/2 a lemon

4 tsp vegan whisky

A small handful of fresh parsley, chopped (I also like tarragon and chervil here)

A few pinches of ground sea salt (to taste)

Directions

1./ Preheat the oven to 175 degrees Celsius (347 Fahrenheit). Add the vegan butter to a large cooking pot and melt over a medium-high heat. Add in the minced garlic and the diced onion and fry for about 5 minutes, stirring occasionally. Add the bay leaves, celery, carrot, and a big pinch of salt, then fry for a further 5 minutes. Add the diced mushrooms and fry for another 5 minutes, continuing to stir as you do.

2./ Add the kidney beans to a small bowl and mash them up a bit with a fork; add these to the pot along with the lentils and seeds. Mix in the vegetable stock, dried mushroom, spices, mustard, thyme, and nutritional yeast. Finally, add the oats and combine well. Cook for about 5 minutes, or till the mixture has thickened up a little. Check the seasoning is to your taste (I like a lot of black pepper), remove the bay leaves, then transfer to an ovenproof dish and bake for 20-25 minutes.

3./ When the haggis has about 10 minutes left in the oven, make the whisky sauce. To do this, heat the vegan cream in a small saucepan over a low-medium heat. Whisk in the mustard, whisky, lemon juice, and chopped parsley, then season to taste.

4./ Serve together over mashed neeps and tatties. I’m quite partial to some cabbage or kale with my haggis too.

Until next time...

Vegan Lass