My Vegan Haggis

 Night before prep;

1 ladle TVP mince

3 ladles of water

1 tbsp yeast extract (Marmite or clone)

Put all in a small pot. Bring to a boil, stirring to dissolve yeast extract. Remove from heat and cover with a lid.

1 ladle bulgur wheat

2 ladles of water

1 tbsp veg stock powder or one cube

Put all in a small pot. Bring to a boil, then simmer on low for 10 minutes, stirring to dissolve the veg stock. Remove from heat and cover with a lid.

In a large bowl, put the prepared bulgur wheat and the TVP mince. Stir well to mix and fluff up the bulgur wheat.

Then add the following ingredients;

1 tsp coarse-ground black pepper

1 tsp ground white pepper

1 tsp ground nutmeg

2 tsp ground coriander 

20g chopped sunflower seeds

2 tbsp oatmeal or porridge oats

Mix well and set aside.

n.b. If you prefer a not-too-spicy haggis, use less of the pepper

Preheat oven to 220 c, gas mark 7

Finely chop, or grate, one onion and 1 carrot.

Add 2 tbsp vegetable oil to a pan, then the carrot and onions. Sauté on low heat for ten minutes. Once golden, add tbsp vegan butter and mix in. 

Add the main bulgur wheat and TVP mince mixture to the pan and stir to combine.

Taste and add salt if necessary. 

Remove from the heat and spoon the mixture into a loaf tin.

Bake for 40 minutes in the oven. Press in the centre; if firm, remove from the oven; if not, give another 20 minutes. 

Remove from oven and serve.