VEGAN HAGGIS RECIPE | SURPRISINGLY GOOD!
After visiting Scotland and loving the Vegan Haggis I tried there, I wanted to share the recipe with all of you! This recipe I adopted from Henderson's Vegan Haggis & Clapshot. It takes a bit of time to prepare, but is well worth it. Perfect for holiday dinners and meal prepping.
Let me know what you think in the comment section down below! Do you think you will try this recipe?
Vegan Haggis & Clapshot
1/2 cup (50 g) dry green lentils, soaked for 2-3 hours
1/2 cup (50 g) steel cut oats, soaked for 2 hours *rolled oats will not work
1 can of kidney beans, drained, rinsed and chopped
3 large mushrooms, chopped
2 large carrots, chopped
1/2 a large onion, chopped
2 cloves of garlic, chopped
a handful of raisins
Seasoning mix:
1 tsp garam masala
pinch of salt
1 tablespoon tamari
1 tsp black pepper
You will also need veggie broth to sauté with and to add intermittently. Approx 1/2 - 1 cup total.
Directions:
1. Using a large saucepan, saute garlic, onion and seasoning mix in a small amount of veggie stock until soft.
2. rinse and drain lentils, add drained lentils and chopped carrots, simmer on low heat until lentils and carrots are soft. Stir occasionally and add veggie stock as needed so it doesn't stick. This should take approx 10 mins.
3. add chopped mushrooms and allow to soften, add raisins too and stir occasionally. You may want to cover with a lid to allow heat to build and soften the mushrooms.
4. Add chopped kidney beans and mix well. Drain the oats and add them, mix well. Oat's should retain their shape. Turn off heat, cover and allow to sit for a few minutes before serving.
Season with more black pepper as needed. Serve with clapshot (mashed turnip & potatoes) or as a side to any meal. Serve with gravy (or ketchup!).
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Chef Richard Hughes prepares a delicious haggis pithiver
Ahead of Burns Night, chef Richard Hughes goes on a haggis hunt and prepares a delicious haggis pithivier.
Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o' a grace
As lang's my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!
Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.
Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.
Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis
American Haggis (cooked in cast iron)
Every year for the beginning of April, I've made an attempt at cooking something a little more...different, shall we say, than your typical everyday dish made in cast iron. This began as an April Fools joke, but it turned into something much more satisfying...and much more delicious! It's a take on that famous dish from Scotland, haggis, which is made from sheep organs boiled in a sheep stomach until it's ready to eat. However, haggis has actually been banned in the United States since 1971, because it's made with sheep lungs, and foods made with lung tissue cannot be legally sold in the United States. This was why I set out to make an American version of haggis, using ingredients that are more readily available in the USA. The result was surprisingly easy to prepare – and quite delicious!
The recipe for this dish can be seen on my Web site, Cast Iron Chaos, at:
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Love Now (2018)
by Eveningland
Courtesy of YouTube Audio Library
Used under a Creative Commons license
This third-generation haggis producer has always used the traditional lamb and beef recipe. #haggis
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This third-generation haggis producer has always used the traditional lamb and beef recipe. #haggis
Vegetarian Haggis Recipe #shorts
Our vegetarian haggis recipe is a twist on a traditional Scottish classic that has no meat. If you've been looking for a recipe that tastes amazing, is really easy to make, and is cheap then you have just found your new go-to winter dinner! Perfect for Hogmanay or Burn's Night.
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Found Cancer in my Chicken Meat ???? #Shorts
Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
#chickenbreast #chicken #cancer #chickenlover #chickenmeat #