Vegan Haggis Recipe (revised)

It’s all about texture

I have revised my previous vegan haggis recipe to one I feel gives more texture and spice.

Ingredients

600ml (2 &1/2 cups) Vegetable Stock

200g (2 & 1/2 cups) Oatmeal

2 large onions

2-3 medium carrots

handful of closed cup mushrooms

1x tin of black beans

Spice mix

1/2 tbsp allspice

1 tsp smoked paprika

1 tbsp black pepper (not ground) *Add more to taste*

1 tsp salt

1/2 tbsp cumin

1 tsp ground ginger

All the spice amounts are optional and should be added in to your tastes, you want it spicy and savory.

Method - prep time - 10-15 minutes | cooking time - 10 minutes

Pour half the vegetable stock into a blender with your oats and blend until you create a wet paste. Keep to one side.

Dice all your vegetables into small pieces. Add your onions to a large pan and cook slightly, add your remaining vegetable stock. Add the carrots and mushrooms and let boil for 5 mins, then add your tin of black beans - with the water. Add your oatmeal and stir everything in. This will thicken. If it is too thick, or looks a little dry, add more stock if you have it, or water.

Add your spices and stir in to taste and you are done.