I’ve been waiting for this day a whole year. It’s not that I can’t cook Vegan haggis every week, but just cooking it on Burn’s night…that’s what makes it aspecial. This year I tweaked a bit my previous recipes and I think it was a win-win.

Ingredients:

1 cup of dried pinto beans

1/4 cup dried azuki beans

1/2 cup barley

1 red onion

1/2 white onion

3 carrots

500gr mushrooms (you can use any type, or combine 250gr portobello and 250gr shiitake)

1 cup quick oats

1 cube of vegetable stock

1.5 cups of water

10 whole walnuts

50 gr cashew nuts

Approximately 20 leaves of sage

A couple of sprigs of rosemary

A lot of black pepper

Salt

Method:

Soak the beans and the barley sepparately. Let them soak overnight or a whole day.

Boil them, also separately. (1 hour for pinto beans, 40 min for azuki beans and 30 min for barley)

Use a food procesor to chop the onion and fry until golden. Meanwhile use the food processor to chop the carrots and add to the onion. Do the same with 3/4 of the mushrooms, chop the other quarter roughly by hand. This will provide different textures to the finished recipe.

Mix the beans, barley and veggies. Add the oats, chopped herbs and stock cube. Add some salt and as much water, as needed to combine. Try it and see if it needs more seasoning. Then add more water and put it in the oven for 1 hour at 200°C.

Finally let it sit for a while and add the chopped nuts on top.

The dish is hearthy, full of texture, flavour and depth. Just give it a try and let me know.

I served it with mashed sweet potato in order to escape the neeps and tatties this time, because I wanted to do something different. Of course, you can serve it with neeps and tatties, I’ve done it before and it’s as great as you think 😉

There you go, all set for tonight. Can’t wait to sing “Auld Lang Syne” like crazy with my heart (yes, my heart) full of haggis and my mind in Scotland. Have fun!