Delightful Vegetarian Haggis with Mashed Neeps & Tatties: A Modern Scottish Culinary Twist

Allergens

None (excluding potential allergies to the specified ingredients)

Ingredients

• 1. 2 cups green lentils 2. 2 cups button mushrooms, chopped 3. 1 large onion, finely diced 4. 3 cloves garlic, minced 5. 2 carrots, peeled and diced 6. 1 stalk celery, diced 7. 1/4 cup vegetable stock 8. 1 tablespoon fresh sage, chopped 9. 1 teaspoon ground nutmeg 10. 1 teaspoon ground cinnamon 11. 1 teaspoon ground black pepper 12. 3 large turnips (neeps), peeled and cubed 13. 6 large potatoes (tatties), peeled and cubed 14. 1/2 cup vegetable milk, such as almond or soy milk 15. 1/2 cup vegan butter 16. Salt and pepper, to taste

Instructions

1. Prepare the vegetables: finely chop onions, garlic, carrots, and celery peel and cube turnips and potatoes.
2. In a large pot, cook the lentils with water until tender, then drain and set aside.
3. In another pot, sauté onions, garlic, carrots, and celery until softened. Add chopped mushrooms and continue to cook until they release their moisture and start to brown.
4. Stir in the cooked lentils, vegetable stock, sage, nutmeg, cinnamon, and black pepper. Cook for another 5 minutes on low heat.
5. In a separate saucepan, boil the turnips and potatoes until tender. Drain and mash together with vegan butter and milk, seasoning with salt and pepper to taste.
6. Preheat the oven to 375°F (190°C).
7. Fill a casserole dish with the lentil mixture, smooth the top, and bake for 25 minutes.
8. Serve the vegetarian haggis alongside the mashed neeps and tatties, garnishing with fresh sage leaves.

Chef’s Insight

The use of nutmeg and cinnamon in this vegetarian haggis recipe adds an unexpected yet delightful twist to a traditional Scottish dish, making it an unforgettable culinary experience.

Notes

Feel free to adjust the seasoning according to your taste preferences. You can also add a side salad for an even more satisfying meal.