“Divine Vegan Haggis with Roasted Vegetables & Creamy Whisky Sauce – A Cinematic Scottish Feast!”

Allergens

N/A (but check for hidden allergens in sauce ingredients)

Ingredients

• 1 cup buckwheat groats
• 2 cups vegetable broth
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 oz button mushrooms, chopped
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1 cup dried lentils, cooked
• 1 cup rolled oats
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup sunflower seeds
• 6 large potatoes, peeled and quartered
• 3 cups mixed winter vegetables (e.g., Brussels sprouts, parsnips)
• 1/2 cup whiskey
• 1/4 cup vegan butter
• 1/4 cup all
• purpose flour
• 3 cups unsweetened almond milk
• Fresh thyme, for garnish

Instructions

1. In a saucepan, combine buckwheat groats and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Set aside.
2. In a large skillet, sauté onion, carrots, celery, and mushrooms in olive oil until softened. Season with salt and pepper to taste.
3. In a food processor, pulse cooked buckwheat groats, sautéed vegetables, lentils, oats, parsley, and sunflower seeds until combined but still has some texture.
4. Transfer the mixture into a greased loaf pan and bake in a preheated oven at 350°F (175°C) for 40 45 minutes or until golden brown. Allow to cool slightly before slicing.
5. Toss potatoes and winter vegetables with olive oil, salt, pepper, and fresh thyme. Roast in the oven at 425°F (220°C) for 30 35 minutes or until tender and lightly browned.
6. For the whisky sauce, in a medium saucepan, heat whiskey and vegan butter over medium heat. Whisk in flour to create a roux, then slowly add almond milk while continuously stirring. Cook until the sauce thickens. Season with salt and pepper.
7. To plate, place a slice of vegan haggis on each dish, top with roasted vegetables, and drizzle with whisky sauce. Garnish with fresh thyme.

Chef’s Insight

To achieve a more authentic haggis texture, consider incorporating a blend of oats and buckwheat groats instead of using only one grain.

Notes

For a gluten-free option, use certified gluten-free oats and flour.