Vegan Haggis served with Clapshot & Red Wine and Onion Gravy

Vegan Haggis served with Clapshot & Red Wine and Onion Gravy

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It also inspired me to get cooking this Scottish dish and tinker with it slightly to make it a little more peppery. I gave it some thought last night as to how to present the dish, but it’s haggis and tatties, you just throw it on the plate and it’s gone in a matter of minutes, well it is with me, husband thinks I inhale it! One thing we used to eat, pre-vegan, was haggis nachos, so I might give that a go with the new vegged up haggis, I’ve got a big old jar of jalapenos just begging to be used… that might be next weekends dinner sorted. Add 2 tbsp water to a sauté pan and add the onion, mushrooms and garlic and cook for 3 minutes, then sprinkle over the garam masala, soy sauce, white pepper and a dash of black pepper. Add the lentils and the carrot next and stir to combine and set on a medium heat and cook until the lentils have softened, keep stirring the mixture and add the stock to avoid any stickage. Add the kidney beans to the pan and stir through. In a separate pan, lightly toast the oats before adding to the main mixture along with the hazelnuts, (add a dash more veg stock here if your mixture is too dry but don’t over do it, add it a 1/2 tbsp at a time) stir through and serve. Add the chopped potatoes and turnip to a pan of boiling water and cook until tender, remove from heat, add the black pepper (you can also add some vegan margarine or a little soy milk at this stage for a creamier consistency) and mash together but make sure it’s still got a few chunks of veg. Add the vinegar and cook until the mixture goes sticky then add the wine and cook for 5 minutes before adding in the stock and allowing to cook for a further 8 minutes, then remove from heat and using a stick blender, give it a quick blitz to smooth it out.

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