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Ballintaggart vegan haggis, neeps, tatties and salsa verde

/ Categories Cooking conundrums, Alumni, Recipes, #MadeAtLeiths, #CookWithLeiths / Author:

Ballintaggart vegan haggis, neeps, tatties and salsa verde

This recipe is a great vegan alternative to the traditional Burns Supper. The flavoursome “haggis” is paired with mashed neeps and tatties and complimented by the sharp salsa verde. The ingredients in the salsa verde can be changed up depending on what you have available.

Ingredients

Serves 2

For the vegan haggis:
1 aubergine - top chopped off (reserved) halved long ways and hollowed
1 large Portobello Mushroom, medium diced
1 medium sized brown onion, small dice
1 large carrot, grated
2 tbsp Scottish rapeseed oil
50g Scottish Pinhead Oatmeal
25g green lentils
25g pearl barley
1/2 tsp mace
1/2 tsp black pepper
1/2 tsp nutmeg
500ml vegetable stock
2 tsp marmite
2 tsp black treacle
Salt

For neeps and tatties:
300g turnip
300g maris piper potatoes
4 tbsp rapseed oil
100ml plant based milk
Salt

For the salsa verde:
150ml rapeseed oil
50ml Red wine vinegar
3 cloves garlic
Large handful of rocket
Small bunch of fresh herbs (e.g. parsley, sage, basil)
50g green olives
50g capers

Instructions

  1. Preheat oven to 180c.
  2. Place the lentils and pearl barley in separate pans, cover with water and bring to the boil and simmer for 20 minutes.
  3. Sweat the onions with a pinch of salt and rapeseed oil until they are soft and translucent. Add the mushrooms and cook until soft. Add the inside of the aubergine and cook for 2-3 mins Add the carrot and stir well then lower the heat and leave to cook.
  4. Meanwhile heat up the vegetable stock and add the treacle and marmite.
  5. Heat a frying pan over a medium heat and add pinhead oatmeal and around 400 mls stock mixture. Add a pinch of salt, the mace, black pepper and nutmeg. Bring the pan back to a simmer. Drain lentils and barley and add to the large frying pan with remaining stock.
  6. Increase the heat until there is no liquid left, stirring frequently, like a risotto, to avoid it catching.
  7. Remove from the heat and spoon carefully into the hollowed aubergine and replace the top. Drizzle with rapeseed oil, wrap in tinfoil and bake in the oven for 20 mins.
  8. To make the salsa verde, chop the rocket and herbs, slice the olives and capers. Mix all the ingredients with the rapeseed oil and red wine vinegar, taste and season with salt and pepper.
  9. To make the mashed neeps and tatties, peel dice and boil the potatoes and turnips until soft. Make the mash in the way you normally would using the rapeseed oil and plant based milk as a vegan alternative.
  10. Unwrap the haggis and leave to stand for five minutes. Serve with “neeps and tatties” (mashed potato and turnip) and the salsa verde.
Chris Rowley

Author: Chris Rowley

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