Vegan haggis, neeps & tatties with whisky sauce

Serves 4

If you want a very traditional, haggis-y texture, blend the lentils in a food processor before adding them to the veg.

For the haggis

1 tsp vegetable oil
1 clove of garlic, chopped
1 stick of celery
½ an onion
1 carrot
a sprig of thyme
a pinch of nutmeg
a pinch of mace
a pinch of salt
½ a tsp white pepper
300g green lentils (cooked)
100g pinhead oatmeal
20g vegan suet (or margarine)

For the neeps & tatties

1 swede
1 large carrot
3 or 4 potatoes
1 tbsp soya cream

 For the whisky sauce

150ml soya cream
1 tsp Dijon mustard
1 tsp lemon juice
1 sprig thyme
salt & pepper

  1. Finely chop the vegetables. Heat the oil in a frying pan and cook them over a medium heat until the onions are soft. Add the garlic, thyme, mace, nutmeg, and a large pinch of white pepper, and cook for another 5 minutes.
  2. Stir in the cooked lentils and the oatmeal, and mix through the suet (or margarine). Add a good pinch of pepper and salt. Turn off the heat, and leave to cool slightly.
  3. Bring a large pan of water to the boil. Take a large muslin cloth, or two sheets of heat-friendly clingfilm, and spread it out on a baking tray. Tip the haggis mix onto the cloth and twist the ends, rolling gently until you have a chunky cylindrical shape. Tightly tie the ends with rubber bands, and lower into the boiling water. Reduce to a simmer, place a lid on with room for steam to escape, and cook for an hour.
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