“Sensational Scottish Vegan Haggis with Tatties & Neeps”

Allergens

Gluten (if using gluten-free vegan haggis), Nuts (almond milk)

Ingredients

• 1. 2 cups Vegetarian Haggis (pre
• made or homemade) 2. 4 Large Russet Potatoes, peeled and chopped 3. 4 Medium Turnips, peeled and chopped 4. 1/2 Cup Almond Milk 5. 1/2 Cup Vegan Butter 6. Salt and Pepper, to taste 7. Fresh Thyme, for garnish 8. Olive Oil, for drizzling

Instructions

1. Boil the potatoes in a large pot of salted water until fork tender. Drain and return to the pot.
2. Add almond milk and vegan butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper.
3. In another pot, boil the turnips until also fork tender. Drain and mash until smooth. Season with salt and pepper.
4. Heat the vegetarian haggis according to package instructions or reheat homemade vegan haggis in a skillet.
5. Serve the haggis on a platter, surrounded by the mashed potatoes and turnips. Garnish with fresh thyme and drizzle with olive oil.

Chef’s Insight

A pinch of ground cloves in the mashed turnips adds a delightful twist to this traditional Scottish meal.

Notes

Ensure the vegan haggis is well seasoned for a flavorful dish.