Haggis and Whisky Sauce Vegan Haggis Recipe
Preparation time: 1 hour
For the Haggis:
For the Whisky Sauce:
Preheat the oven to 175ºC (347ºF). Add the vegan butter to a large cooking pot and melt over medium-high heat. Add the garlic and onion and fry for about 5 minutes, stirring occasionally. Add the bay leaf, celery, carrot and a big pinch of salt, then fry for 5 more minutes. Add the chestnut mushrooms and fry for another 5 minutes, continuing to stir.
Add the kidney beans to a small bowl and mash with a fork. Add to the pot along with the lentils and seeds. Mix in the vegetable stock, dried mushroom, spices, mustard, thyme and nutritional yeast. Add the oats and combine well. Cook for about 5 minutes, or until the mixture has begun to thicken. Transfer to an ovenproof dish and bake for 20 to 25 minutes.
When the haggis has about 10 minutes left in the oven, make the whisky sauce: heat the vegan cream in a small saucepan over medium-low heat. Whisk in the mustard, whisky, lemon juice and chopped parsley, then season to taste with the salt. Serve together over mashed neeps and/or potatoes. Cabbage or kale goes well with haggis, too.