Vegan, gluten and soy free Haggis: Burn’s supper
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…