My Vegan Haggis (Revision 2)

Revision 2 (Easier)

Measurements;

Ladle 120ml or 1/2 cup

Ingredients;

1 Carrot

1 Onion

1 ladle bulgur wheat

1 ladle TVP mince

1 tbsp yeast extract (Marmite or clone)

1 tbsp veg stock powder or one cube

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

5 ladles (600ml) of boiling water

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 all the other ingredients to the pan and stir to combine.

Taste and add salt if necessary. 

Simmer, stirring frequently, for ten minutes.

Remove from the heat and cover with a lid, then allow to settle for 10 minutes. Then spoon the mixture into a greased 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.