From my recent holiday in Scotland I brought back a lot of vegan haggis. Initially we bought some to eat while cooking in the caravan. But I loved it so much, that on the day we left, I bought a few packages of haggis and frozen them at home, to enjoy in the next few months. With half of a pack, I’ve made mushrooms stuffed with haggis.
The vegan haggis are made by the same company that makes meat-based haggis. Amazingly, I could find these as far north as Inverness. Even more, up north there were more options than in the southern regions of Scotland, like Stirling. I was puzzled by this, as I imagined the south is more open to change. It was a lovely surprise. While in Scotland we’ve had haggis a few times, almost daily.
I haven’t had a meat haggis (or organs to be precise), as I was already a vegetarian for a few years before moving to UK. From what I’ve heard, many people are a bit put off by its ingredients, so trying the vegan option is really good.
If you wonder what ingredients are used to make the haggis, well, the ones I got, Simon Howie, is made with fresh vegetables like carrot, leek and celery, oatmeal, barley, margarine, dried vegetables like onions and mushrooms, chickpeas, beans, and spices. It does contain a bit of palm oil and I’ve missed that when I bought this pack. Alternatively, you can use (I know I will) Macsween vegan haggis, as their palm oil is sustainable sourced and certified. I had both brands and both taste good.
If you live in England, like me, you are not able to find haggis all year round, but supermarkets do sell them before Burn’s Night, on 25th January. Do make sure you get some and try my recipe as well, because you might love it. It is a simple recipe with a few ingredients, meant to showcase the haggis. You can serve it as a starter or a main with a side dish of mash potatoes or another side dish you may fancy.
Ingredients for 2 servings of Mushrooms stuffed with Haggis:
– 4 big flat mushrooms
– 100g vegan Haggis
– oil spray
Preheat the oven to 200C or 180C for fan assisted ovens. While the oven is getting ready, peel the outer layer of the mushrooms (optional), wash them, and place them face down in a baking tray. Put the stems on the side. Sprinkle salt on top of the mushrooms and spray a bit of oil. Put the baking tray in the oven and leave to cook for 15 minutes.
After those 15 minutes, take the tray out and reduce the heat to 160C or 140C for fan ovens. Turn the mushrooms up. Cut the stems and mix them with crumbled haggis. Stuff the mushrooms with the mix. Put them back in the oven for 6 to 8 minutes.
Have you ever had vegan haggis or have you tried mushrooms stuffed with haggis before? Is this something you’d like to try?