Melanie Spiller and Coloratura Consulting
Copyright 2020 Melanie Spiller. All rights reserved.
Vegan Haggis (vegan)
Melanie Spiller and Coloratura Consulting
Yield: 10 servings
Prep: 20 minutes
Cook: 1 hour
1 TBLSP vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
3 cups vegetable broth (or water)
1/3 cup dry red (or green) lentils
2 TBLSP canned kidney beans—drained, rinsed, and mashed
3 TBLSP ground peanuts
2 TBLSP ground hazelnuts (I used walnuts and it was great
2 TBLSP soy sauce
2 TBLSP lemon juice
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
Salt and pepper (your choice of proportions
1 1/3 cup steel cut oats
1 TBLSP flax soaked in 2 TBLSP warm water for 5 minutes (or a beaten egg, but the binding agent
isn’t really necessary at all)
Heat the vegetable oil in a saucepan over medium heat, and sauté the onion 5 minutes, until tender.
Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans,
peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and
mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and
simmer 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
Stir the flax mixture (or egg) into the saucepan. Transfer the mixture to the prepared baking pan. Bake
30 minutes, until firm.
Nutrition Facts: Per Serving: 163 calories; 5.6 g fat; 22.5 g carbohydrates; 6.6 g protein; 19 mg
cholesterol; 176 mg sodium.