Elegant Vegan Scottish Lunch: A Symphony of Textures and Flavors

Allergens

N/A (excluding potential allergies to specific ingredients)

Ingredients

• 200g wild mushroom medley (chanterelle, porcini, oyster, and shiitake)
• 150g fresh spinach
• 100g quinoa
• 100g vegetarian haggis
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 100g mixed berries (blueberries, raspberries, and blackberries)
• Salt and pepper to taste
• Fresh rosemary and thyme for garnish

Instructions

1. In a medium saucepan, bring 2 cups of water to boil. Add quinoa and cook according to package instructions. Set aside.
2. In a large pan, heat 2 tbsp olive oil over medium heat. Sauté onion until translucent, then add garlic and cook for another minute.
3. Add mushrooms and cook until tender, approximately 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
4. In a separate pan, warm vegetarian haggis as per package instructions. Keep warm.
5. In a large bowl, combine cooked quinoa, sautéed mushrooms, fresh spinach, and mixed berries. Toss gently to combine.
6. To plate, place a generous portion of the quinoa mixture in the center of a dish. Top with a dollop of warmed vegetarian haggis. Drizzle with remaining olive oil and garnish with fresh rosemary and thyme.

Chef’s Insight

This vegan Scottish lunch is not only delicious but also highlights the importance of seasonal, locally sourced ingredients.

Notes

This recipe can be adapted for different dietary preferences by using alternative ingredients.