Haggis

Name: Haggis
Total time: 1 h 10 min
Ingredients: 125 g/4½ oz/scant 1 cup mixed seeds (50/50 sunflower and pumpkin works well); 150 g/5½ oz/1½ cups rolled oats; 125 g/4½ oz/scant 1 cup mixed seeds (50/50 sunflower and pumpkin works well); 125 g/4½ oz/scant 1 cup mixed seeds (50/50 sunflower and pumpkin works well); 1 teaspoon ground nutmeg or mace; 1 teaspoon ground nutmeg or mace; 1 tablespoon dark soy sauce; 2 teaspoons dried sage; 500 ml/17 fl oz/2 cups vegetable stock; 200 g/1 oz carrots; Vegetable oil, for greasing; 150 g/5½ oz/generous ¾ cup dried split red lentils; 2 portobello mushrooms or 150 g/5½ oz chestnut/cremini mushrooms; 1 x 200 g/1 oz can kidney beans; 2 portobello mushrooms or 150 g/5½ oz chestnut/cremini mushrooms; 2 portobello mushrooms or 150 g/5½ oz chestnut/cremini mushrooms; 1 tablespoon black pepper (or more if you like it spicy!); 1 teaspoon ground cinnamon or ground allspice/pimento; 1 teaspoon ground cinnamon or ground allspice/pimento; 1 teaspoon ground cinnamon or ground allspice/pimento; ½ teaspoon sea salt

Preparation info

Serves:
6–8

Difficulty
Easy
Ready in
1 hr 10

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

Vegetable oil, for greasing
150 g/5½ oz/generous ¾ cup dried split red lentils

Bread
Vegan
Gluten-free

Method

Preheat the oven to 180°C/350°F/gas 4. Grease a deep ovenproof dish and set aside.
Rinse the lentils. Heat the stock in a large pan and add the lentils. Bring to the boil, then cover and simmer for 15–20 minutes until the lentils are translucent but no