Plant-based haggis
Although there are a few steps involved, this plant-based haggis recipe is simple and contains many healthy, nourishing ingredients.
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Cooking tools:
- Saucepan
- Skillet
- Oven
- Rectangular loaf tin
- Parchment paper
- Kitchen foil
- Mixing spoon
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Kitchen scale
- Wooden spoon
Ingredients
- 60g yellow split peas (soaked in water overnight)
- 60g pearl barley
- 60g dairy-free butter
- 2 carrots, peeled and diced very finely
- 100g chestnut mushrooms, finely diced
- 1 large onion, finely diced
- 100g porridge oats
- 1/2 tsp ground coriander
- 1 tsp black pepper
- 1 tsp ground allspice
- 500ml vegetable stock
- 2 tbsp treacle
- 1 tbsp yeast extract
- Salt
- freshly ground black pepper
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