- 75 g mushrooms finely chopped
- 75 g dry weight brown lentils soaked for 2-3 hours
- 50 g pinhead oatmeal soaked for 1 hour
- 50 g dry weight red kidney beans soaked, cooked & chopped
- 25 g butter vegan spread for vegans
- 150 g grated carrot
- 2 cloves of garlic peeled & chopped
- 150 g onions peeled & finely chopped
- 1 tbsp Scottish rapeseed oil
- 1 tbsp tamari/soy sauce
- 1 tsp garam masala
- Freshly milled sea salt & black pepper
- Sauté garlic with onion in a little oil until the vegetable is soft, adding the garam masala, soy/tamari and season.
- Add the brown lentils and carrot and simmer on a low heat until the lentils are soft, stirring to prevent the mixture sticking. If the mixture starts to dry out too much, add a small amount of vegetable stock or water.
- Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir. Heat through.
- Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
- Blend well into the mix and cook through for about 10-15 minutes.
- Serve with clapshot - mashed potato and neeps (turnips).
"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food and took a keen interest in early exponents of healthy eating." Barrie Henderson, grandson of Janet Henderson, founder of Hendersons of Edinburgh 1962-2020.
On July 6th 2021 Barrie Henderson opened his own Hendersons - Eat Better Live Better near Bruntsfield. 'I am really excited that this plan is now becoming reality and we are be able to welcome you back into Hendersons.' https://www.instagram.com/hendersonseatbetter/
2023 It is now included in the MICHELIN Guide’s 15 new restaurants joining this September."It’s an incredible honour and really brings a smile to all of our faces," says Barrie.
For an easy & delicious whisky sauce to accompany this recipe, follow the link... https://scottishfoodguide.com/recipe/haggis-rumbledethumps-with-whisky-sauce/