Delightful Vegan Haggis Stuffed Portobello Mushrooms Recipe

Allergens

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Ingredients

• 6 large Portobello mushroom caps, cleaned and gills removed
• 1 cup vegetable stock
• 1/4 cup dry red wine
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup pearl barley, uncooked
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cloves
• 2 cups vegetable protein, crumbled (such as TVP or textured soy protein)
• Salt, to taste

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a large pot, bring vegetable stock and dry red wine to a boil over medium high heat. Reduce heat to low and keep warm.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes. Stir occasionally.
4. In a separate bowl, combine pearl barley with 1 cup of the warm vegetable stock mixture. Let it sit for 10 15 minutes or until barley has absorbed the liquid.
5. To the soaked barley, add coriander, nutmeg, allspice, black pepper, and ground cloves. Mix well.
6. Combine the cooked vegetable mixture with the spiced pearl barley and crumbled vegetable protein. Stir until well combined. Add salt to taste.
7. Remove stems from Portobello mushroom caps and stuff each cap generously with the prepared haggis mixture. Place stuffed mushrooms on the lined baking sheet, drizzle with remaining olive oil, and season with salt and pepper.
8. Bake for 30 35 minutes or until the mushrooms are tender and the haggis filling is heated through. Remove from oven and allow to cool slightly before serving.

Chef’s Insight

This recipe captures the essence of traditional Scottish haggis while incorporating plant-based ingredients for a vegan-friendly twist. The combination of flavors and textures is sure to impress your guests.

Notes

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