THE haggis

Posted by in November's Magazine

I totally get the simplicity of ‘meat and two veg’ thinking. It’s simple, requires little effort and is hugely satisfying. The thing with and (in many ways) the beauty of plant based cooking is that you have to think a bit more creatively. Sure you could serve a block of tofu on a pile of cooked pulses but there’s something lacking, a little wanting on the flavor scale or textural requirements. Sometimes you just want a slab of delicious protein!

So this is where THE haggis comes in – a veritable kaleidoscope of mouthy textures, deep, rich, addictive flavours and heady smells that permeate the very fabric of your home. It’s the Tom Weir of plant-based protein; resplendent in an Aran knit jumper and bobble hat full of magical tales of the ‘good old days’. It’s comfort. It’s satisfaction. It’s super healthy, full of slow releasing carbohydrates, earthy minerals and healing spices, perfect fuel for the long winter evenings to come.


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  • Serves 6-8, Vegan, Gluten- free (omitting Pearl Barley)
  • 1/4 cup Puy lentils (or split peas) soaked for a few hours
  • 1/4 cup Buckwheat (or pearl barley) soaked
  • 1 Onion, diced
  • 1/2 Leek, diced
  • 4 cloves Garlic, minced
  • 1 large Carrot, diced
  • 5 Mushrooms, diced
  • 1/2 cup Oats (pinhead if you can)
  • 500ml Vegetable/Mushroom Stock
  • 2 tbsp Coconut oil or butter
  • 1 tsp Allspice
  • 1tbsp Black pepper
  • 1/2 tsp Cinnamon
  • Generous ‘pinch’ sea salt
  • 1 tbsp Dark brown sugar

Preheat oven to 180c and grease a medium sized casserole pan. Drain lentils and buckwheat and cook in boiling water for 15 minutes (35 if using barley or peas) until tender, drain. Put oil in a large pot on medium heat.

Add onions, leeks and carrots and cook for 5 mins then add the mushrooms and garlic and cook for a further 5 mins (adding a splash of stock if needed). Now add all seasonings and the oats plus your choice of lentils/barley/peas and buckwheat, stir thoroughly.

Pour in the stock and sugar and cook on a medium low heat for 10 to 30 mins (depending on your pulses) until the mixture is thick and almost all of the stock has evaporated. Remove from the heat, spoon into the casserole tin and cover with foil. Cook in the oven for 30 mins then remove foil and roast for a further 30 mins. Eat!

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