Veggie Haggis Recipe

Prepare flax egg

Mix 1 tablespoon flaxseed meal with 2.5 tablespoons water in a small bowl. Let sit 5–10 minutes until thickened.

Cook aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and cook 6–8 minutes until soft and translucent. Add the chopped mushrooms and grated carrot and cook another 6–8 minutes until mushrooms release liquid and it evaporates. Stir in garlic for 30–60 seconds.

Combine base ingredients

Add cooked brown lentils and chopped walnuts to the skillet. Stir to combine and cook 2–3 minutes to warm through.

Season and bind

Lower heat and add rolled oats, vegetable stock, soy sauce, marmite (if using), chopped thyme, ground allspice, salt and pepper. Stir well. Simmer gently 4–6 minutes until liquid is mostly absorbed. Remove from heat and stir in the prepared flax egg to bind the mixture. Taste and adjust seasoning.

Form and bake

Preheat oven to 180°C (350°F). Transfer the mixture to a lined small loaf tin or shape into a round on a baking sheet. Press firmly to compact the haggis. Bake 25–30 minutes until set and lightly browned on top. Let rest 10 minutes before slicing.

Parboil potatoes

Place baby potatoes in a pot, cover with cold salted water, bring to a boil and simmer 10–12 minutes until just tender when pierced. Drain well.

Sauté garlic and potatoes

While potatoes drain, heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Add minced garlic and cook 30 seconds until fragrant. Add the drained potatoes, season with 1 teaspoon salt and 1/2 teaspoon pepper, and sauté 6–8 minutes, turning occasionally, until edges begin to brown.

Add spinach

Reduce heat to medium. Add chopped spinach in batches, stirring to wilt it into the potatoes. Continue until all spinach is incorporated and wilted. Stir in lemon zest. Adjust seasoning to taste. Keep warm until serving.

Preheat oven

Preheat oven to 200°C (400°F).

Toss carrots

On a baking sheet, toss the carrot sticks with 1 tablespoon olive oil, 2 tablespoons honey (or maple), smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper to coat evenly.

Roast carrots

Spread carrots in a single layer and roast 25–30 minutes, turning once halfway, until tender and caramelized at the edges.

Finish and serve

Remove from oven and sprinkle with chopped parsley if using. Serve warm.