Today marks Burns Night, celebrating the famous Scottish poet, Robert Burns. Perhaps one of the best parts of this celebration is the food – the infamous Burns Supper, usually a very meat-heavy affair accompanied by potatoes and veggies. As part of my final recipe working in collaboration with Booths, they challenged me to create a vegetarian version of this filling feast, so here we go!
Serves: 4-6
Ready in: 1 ½ hours
VEGETARIAN / GLUTEN-FREE / DAIRY-FREE
[All other ingredients with no brand names are Booths’ own brand products and ingredients.]
VEGETARIAN HAGGIS
Ingredients:
- 1 tablespoon olive or rapeseed oil (I used Yorkshire Rapeseed Oil)
- 1 onion, chopped
- 1 clove of garlic, crushed
- 1 large carrot or 2 small ones, grated
- 6 mushrooms, diced
- 2 bay leaves
- ½ teaspoon cumin
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 2 tablespoons soya sauce – can be gluten-free, or use tamari (I used Meridian)
- Black pepper and salt
- 150g cooked puy lentils (I used Merchant Gourmet)
- 1 x can kidney beans in water (I used Biona)
- 50g walnut pieces
- 100g rolled oats (I used Flavahan’s)
- 1 egg, beaten
- 4 tablespoons fresh parsley leaves, chopped
Get making!
- Preheat the oven to 190 degrees and lightly grease 6 x 200ml pudding tins and stand on a baking tray, grease or one large casserole dish.
- Heat the oil in a large pan and saute the onion and garlic for 5 minutes until softened slightly. Add the mushrooms and grated carrot along with the spices, soya sauce or tamari, bay leaves, salt and pepper, lentils and walnuts. Continue to cook on a medium heat for 10 minutes.
- Place ¾ of the kidney beans and 1 tablespoon of their water in a blender and whizz up to form a paste. Add this along with the whole beans to the pan, then remove from the heat and stir in the oats, egg and parsley to combine – the mixture should stick together slightly without being too wet or dry. Remove the bay leaves.
- Spoon the mixture between the pudding tins to reach the top, then pat down to pack in tightly. Bake for a total of 30 minutes until firm and golden (about 10-15 minutes longer if you are making one large one). Set aside.
BASHED NEEPS
Ingredients:
- 6 large turnips
- 3 tablespoons cow’s milk or unsweetened almond or soya milk (I used Alpro)
- 1 tablespoon dairy-free margarine or butter (I used Pure Free From)
- Salt and pepper
- Fresh parsley leaves, chopped
Get making!
- Peel the turnips and cut into equal small cubes. Bring a pan of water to the boil, add in the turnip chunks and cook for about 15-20 minutes until softened.
- Drain well then return to the pan and mash with the milk and margarine/butter. Stir in the seasoning and fresh parsley leaves (or just use for garnish) and keep warm.
CHILLI KALE & LEEKS
Ingredients:
- 1-2 large leeks
- 1 large bag of curly kale leaves, washed and thick stalks removed
- 1 tablespoon olive or rapeseed oil (I used Yorkshire Rapeseed Oil)
- Large pinch of chilli flakes
- Salt and black pepper
Get making!
Heat the oil in a frying pan then add the leeks and cook for a good 5 minutes until starting to soften. Throw in the kale leaves, chilli flakes and seasoning and continue to cook for a few more minutes. Keep warm.
WHISKY SAUCE
Ingredients:
- 240ml whisky (I used Grant’s)
- 180ml unsweetened almond, rice or cow’s milk (I used Alpro)
- 3 tablespoons honey
- Pinch of black pepper
- 1 teaspoon cornflour
Get making!
- Heat the whisky in a small pan until it just about reaches the boil, then simmer for 5 minutes.
- Pour in the milk and honey and continue to simmer for a further 5 minutes, whisking regularly. Stir in the black pepper.
- Whisk the cornflour with 2 teaspoons of water to form a paste, then pour into the whisky mixture and whisk continuously for a few minutes until it starts to thicken.
Ready to serve everything?
Serve out an individual portion of the Veggie Haggis on a plate along with a few spoonfuls of Bashed Neeps, a generous serving of the Chilli Kale and Leeks then pour over some of the Whiskey Sauce. Now dig in!
Be sure to check out my other recipes for Booths and don’t forget to follow them on Twitter, Facebook and Instagram for more inspiration!