Vegetarian Haggis

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 30 mins
  • Difficulty: Easy
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Vegetarian Haggis
A little something for Burns Night with a twist, no meat!


  • 50g pearl barley, soaked overnight
  • 1 medium carrot, VERY finely diced, or in a food processor
  • 100g wild rice, ideally soaked overnight, minimum 4 hours
  • 75g unsalted butter
  • 2 small onions, VERY finely chopped, or in a food processor
  • 400g chestnut mushrooms, VERY finely chopped, or in a food processor
  • 2 pinches ground allspice
  • 300mls boiling water
  • 1 x 10g vegetable stock cube
  • 100g pinhead oatmeal
  • 2 heaped tbsp brown miso paste
  • 2 heaped tbsp tomato paste
  • 1 tbsp black treacle
  • Salt optional, may not need as the miso and stock cube are quite salty
  • Plenty of ground black pepper to taste
  • 2 medium eggs

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  • Place the soaked pearl barley, carrot and wild rice into a pan and cover with cold water and bring to the boil.
  • Simmer for 15 minutes or so until swelled and soft (don’t worry if you slightly overcook, this helps the end texture). Drain well.
  • Heat the butter and add the onions, mushrooms, allspice, miso, tomato paste and treacle in a large open pan (this will evaporate the moisture quicker) and cook over a high heat to drive off all the water from the mushrooms and get a really nice brown colour.
  • Add the water, stock cube and oatmeal, and simmer gently until the mix is nice and thick, probably 15-20 minutes (the mix will stay apart when a spoon is drawn through it)
  • Season well with lots of pepper, salt if needed.
  • Add the cooked rice, barley and carrot the mix will really thicken now, and then spread onto a large clean tray to cool quickly.
  • Pre-heat the oven to 200C gas 6.
  • Once cooled add the eggs mix really well.
  • Place a large piece of tin foil onto your top, and oil well.
  • Place the cooled mix down one side, not too thin as you want a nice size/thick roll.
  • Roll up and twist the ends in nice and tight, want about 6cm diameter or larger.
  • Place the roll onto a scrunched-up piece of foil in a baking tray, so the roll does not touch the tray.
  • Cook in the pre heated oven for 20-25 minutes to warm through and set the egg.
  • Unwrap, slice and serve with neeps, tatties and sauce.
  • Once cooked and cooled can be wrapped in film and chilled. Then sliced and microwaved to re heat