Haggis is Scottish national dish, that combines meat with oatmeal, onions, salt and spices. It is traditionally cooked in a sheep’s stomach (a historic way of preserving meat), but most haggis nowadays is sold and cooked in a synthetic sausage casing.
In Poland we have a similar dish called kaszanka – blood sausage made of a mixture of pig’s blood, pig offal, and buckwheat kasza stuffed in a pig intestine.
I’m glad you’re still reading because today I’ve got my vegan haggis for you. Actually, I have two recipes because I wasn’t able to chose my favourite, despite hours of tasting. They are great for using leftover lentils, work as lunch box fillers and are freezer friendly.
1.5 cup of cooked green lentils
1 can red kidney beans
1 cup of oats
1 white onion
2 teaspoons garlic powder
1 teaspoon ground cumin
1 tablespoon tamari or soy sauce
pinch of salt
oil for frying
- Preheat the oven to 180C
- Chop the onion and sauté it in a little oil
- Add all ingredients to a food processor and process until your desired consistency. I like it chunky but you can go smooth if desired.
- Taste so that you can adjust seasoning.
- Form burgers and place them on a baking tray. Makes about 6
- Bake for 25-30 minutes, flipping half way through, until golden.
- Enjoy with a big salad, or a burger bun. Makes perfect lunch box filler as well.
Let me know what you think, and check out the other recipe, made with millet here.