1) Make sure you have a big ole' stock pot. This recipe makes a LOT. It doesn't look like tons, but haggis is VERY filling. I made the full recipe and my husband and I barely made a dent in it. I reckon this serves about 8 people, possibly more. If it's just a few of you, I reccomend cutting this recipe in 1/2, or even 1/3!
2) Make sure you have a big casserole dish!
3) This recipe is in metric measurements, so the amounts go by weight, not volume. If you use American measurements, use a dietary scale or you can also find a place online to convert it!
4) Serve with 'neeps and tatties aka turnip and potato mash!
Preheat the oven to 180C, 350F, gas mark 4
175g Scottish (pinhead) oats (In the UK, get the oats with the guy in the kilt on the front of the box)
25g rolled oats
1.5 TB Marmite or other yeast extract
100g vegan margerine or olive oil
1 lg onion, chopped fine
100g mushrooms, chopped fine
50g green lentils
50g split red lentils
100g prepared TVP or vegan mince
400ml strong veggie stock (add marmite/Braggs to taste)
2TB ground black pepper
2-3 TB mixed herbs (I used 1TB each of sage, rosemary and thyme)
3TB vegan worchestershire sauce
1/2 lemon, juiced
1 big ole' shot of Scotch
1) Boil barley until done (about 1.5 hours) in one pan and lentils in another (about 30 min). Drain and put aside.
2)Melt 1/2 the margerine in a stock pot and combine with barley, oats and Marmite. Sautee for about 3 min.
3)Melt rest of marge in another pot and sautee TVP and veggies. Add lentils and the barley/oat mixture. Mix well.
4)Add stock slowly until the mix is juicy, but not watery (roughly 300ml). Add olive oil as needed.
5) Mix in spices, whiskey, lemon juice an worchestershire sauce
6) Do a taste-test at this point and adjust as neccessary. Cook the whole lot for about 5 minutes.
7) Transfer to a casserole dish and cover with foil. Mash the foil down on top.
8) Bake for 1- 1 1/4 hours, checking at 20 minte intervals. Add more stock as neccessary.
Serve with neeps and tatties and gravy!
Enjoy with a Scottish stout or ale!