A little something for Burns Night with a twist, no meat!
Ingredients
- 50 g pearl barley, soaked overnight
- 1 medium carrot, VERY finely diced, or in a food processor
- 100 g wild rice, ideally soaked overnight, minimum 4 hours
- 75 g unsalted butter
- 2 small onions, VERY finely chopped, or in a food processor
- 400 g chestnut mushrooms, VERY finely chopped, or in a food processor
- 2 pinches ground allspice
- 300 mls boiling water
- 10 g vegetable stock cube
- 100 g pinhead oatmeal
- 2 tbsp brown miso paste, heaped
- 2 tbsp tomato paste, heaped
- 1 tbsp black treacle
- salt optional, may not need as the miso and stock cube are quite salty
- freshly milled black pepper
- 2 medium free-range eggs
Instructions
- Place the soaked pearl barley, carrot and wild rice into a pan and cover with cold water and bring to the boil.
- Simmer for 15 minutes or so until swelled and soft (don't worry if you slightly overcook, this helps the end texture). Drain well.
- Heat the butter and add the onions, mushrooms, allspice, miso, tomato paste and treacle in a large open pan (this will evaporate the moisture quicker) and cook over a high heat to drive off all the water from the mushrooms and get a really nice brown colour.
- Add the water, stock cube and oatmeal, and simmer gently until the mix is nice and thick, probably 15-20 minutes (the mix will stay apart when a spoon is drawn through it)
- Season well with lots of pepper, salt if needed.
- Add the cooked rice, barley and carrot the mix will really thicken now, and then spread onto a large clean tray to cool quickly.
- Preheat the oven to 200C gas 6.
- Once cooled add the eggs mix really well.
- Place a large piece of tin foil onto your top, and oil well.
- Place the cooled mix down one side, not too thin as you want a nice size/thick roll.
- Roll up and twist the ends in nice and tight, want about 6cm diameter or larger.
- Place the roll onto a scrunched-up piece of foil in a baking tray, so the roll does not touch the tray.
- Cook in the preheated oven for 20-25 minutes to warm through and set the egg.
- Unwrap, slice and serve with neeps, tatties and sauce.
- Once cooked and cooled can be wrapped in film and chilled. Then slice and microwave to re heat
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Vegetarian Haggis
Amount per Serving
Calories
488
% Daily Value*
Fat
21
g
32
%
Saturated Fat
11
g
69
%
Cholesterol
122
mg
41
%
Sodium
863
mg
38
%
Potassium
816
mg
23
%
Carbohydrates
63
g
21
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
15
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
