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--- rezepte:veganer_haggis [2017/12/14 21:32] – mrgnz
+++ rezepte:veganer_haggis [2017/12/14 21:33] (aktuell) – mrgnz
@@ Zeile 12: / Zeile 12: @@
 For the Haggis:
-Tbsp vegan butter
+  * 4 Tbsp vegan butter
+  * 4 garlic cloves, minced
-garlic cloves, minced
+  * 1 brown onion, finely diced
+  * 2 bay leaves
-brown onion, finely diced
+  * 1 rib celery, finely diced
+  * 1 carrot, finely diced
-bay leaves
+  * A few big pinches smoked salt
+  * 150 g chestnut mushrooms, finely diced
-rib celery, finely diced
+  * 250 g kidney beans, cooked
+  * 250g black lentils, cooked
-carrot, finely diced
+  * 50 g pumpkin seeds
+  * 50 g sunflower seeds
-A few big pinches smoked salt
+  * 600 ml vegetable stock
+  * 1 Tbsp ground dried mushroom
-g chestnut mushrooms, finely diced
+  * 1 1/2 tsp ground black pepper
+  * 1 tsp ground allspice
-g kidney beans, cooked
+  * 1/4 tsp ground cinnamon
+  * Fresh nutmeg, grated
-g black lentils, cooked
+  * 1 tsp English mustard
+  * 2 tsp dried thyme
-g pumpkin seeds
+  * 1 Tbsp nutritional yeast
+  * 150 g rolled oats
-g sunflower seeds
-ml vegetable stock
-Tbsp ground dried mushroom
-1/2 tsp ground black pepper
-tsp ground allspice
-/4 tsp ground cinnamon
-Fresh nutmeg, grated
-tsp English mustard
-tsp dried thyme
-Tbsp nutritional yeast
-g rolled oats
@@ Zeile 60: / Zeile 39: @@
 For the Whisky Sauce:
-ml vegan cream
+  * 250 ml vegan cream
+  * 2 tsp English mustard
+  * 4 tsp whisky
+  * Juice of 1/2 a lemon
+  * A small handful fresh parsley, chopped
+  * A few pinches ground sea salt, to taste
-tsp English mustard
+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.
-tsp whisky
+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.
-Juice of 1/2 a lemon
-A small handful fresh parsley, chopped
-A few pinches ground sea salt, to taste
-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.