Vegan, Gluten Free Haggis for Burn's Night
For those not in the know, Burn's Night is celebrated on the 25th of January, and is a celebration of the life and poetry of Robert Burns. A Burn's Night supper traditionally consists of haggis, neeps (boiled and mashed turnips/rutabaga), and tatties (potatoes), which a generous amount of whisky on the side (or in your dessert - check out my recipe for vegan, gluten free caramel whisky balls here). In theory, the haggis should be piped in, which I've seen done at Folk Society dinners, but we usually just play some bagpipes on a CD in the background, and someone has to read alound Burns' address to a haggis before serving, to make the evening complete.
There's plenty more information about how to 'properly' celebrate Burn's Night available here and here, if you're interested.
Whether you eat this haggis for Burn's night, or make a bunch and freeze it to used later in a full Scottish fry-up breakfast, like I tend to, I highly recommend trying this recipe out when you're feeling adventureous!
Address to a Haggis
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.
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.
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!
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.
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?
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!
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.
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
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
Vegan, Gluten Free Haggis
Total Time: 6 - 14 hours
Serves: makes 1 large haggis, enough for approximately 10 thick slices
- 1/4 cup brown rice
- 1/4 cup gluten free oat groats (if you can't get these, subsitute pearl barley)
- 1 1/2 cup pre-soaked kidney beans (or 2 cans)
- 1/3 cup of red lentils
- 1/3 cup puy lentils
- 1/4 cup silken tofu
- 1 grated carrot
- 1 finely diced onion
- 2/3 cup toasted roughly chopped hazelnuts
- 1 bouillon cube dissolved in 1 tbsp water
- 1 tsp salt
- 1/2 tsp marmite (yeast extract - if you can't find this, substitute with1/2 tsp of salt)
- 1 tsp sesame seeds
- 1/2 tsp coriander
- 1/2 tsp oregano
- Juice and zest of one lemon
- 3 tablespoons olive oil
- Approx1 1/2 cup steel cut oats (or until the mixture starts to look a bit more like a batter, and is no longer watery)
- 1 crumbled brown rice cake, or 1 cup puffed brown rice (add just before putting in oven)
- 2 tablespoons of tamari
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp ground nutmeg
Boil rice, oat groats and beans with a pinch of baking soda. After 30 mins, drain, replace water, bring back to a boil and add lentils. Cook
another 20 mins, until the lentils are tender.
Preheat the oven to 190C.
Drain and mash the mixture for approx 30 seconds, until enough of the beans are smashed that the blend starts to stick together, but not long enough that the texture is homogenous. Combine with the veggies, spices, and all remaining ingredients but the oats and puffed rice. Add oats and incorporate until the mixture begins to look like a batter - you may need more or less than 1 1/2 cup.
Mix in the puffed rice, then quickly transfer to a baking tray and bake until golden brown and crispy on top (approximately 30 minutes at 190C). As soon as the top starts to brown
slightly, turn off the heat, and allow the haggis mixture to cool inside
the oven until room temperature.
When fully cooled, empty the baked haggis onto heavy-duty aluminum foil, and proceed to roll and wrap up tightly, like a sausage. Place the encased haggis in the fridge, and allow to cool for at least 3 hours, preferably overnight.
When cool, carefully unwrap the haggis and cut into 1-inch thick slices. Fry these in additional olive oil until brown and crispy on both sides, and serve hot.
The leftovers for this are excellent cold, in cooked breakfasts, as a subsitute for sausage in non-vegan recipes, or in casseroles such as sheperd's pie. I usually make several of these, and freeze two or more for use later on, since its such a time-consuming recipe. Just slice the haggis, placing parchment paper between the slices and re-wrap, then freeze and take out each slice as you need it.
Preheat the oven to 190C.
Drain and mash the mixture for approx 30 seconds, until enough of the beans are smashed that the blend starts to stick together, but not long enough that the texture is homogenous. Combine with the veggies, spices, and all remaining ingredients but the oats and puffed rice. Add oats and incorporate until the mixture begins to look like a batter - you may need more or less than 1 1/2 cup.
 |
| Before baking |
When fully cooled, empty the baked haggis onto heavy-duty aluminum foil, and proceed to roll and wrap up tightly, like a sausage. Place the encased haggis in the fridge, and allow to cool for at least 3 hours, preferably overnight.
When cool, carefully unwrap the haggis and cut into 1-inch thick slices. Fry these in additional olive oil until brown and crispy on both sides, and serve hot.
The leftovers for this are excellent cold, in cooked breakfasts, as a subsitute for sausage in non-vegan recipes, or in casseroles such as sheperd's pie. I usually make several of these, and freeze two or more for use later on, since its such a time-consuming recipe. Just slice the haggis, placing parchment paper between the slices and re-wrap, then freeze and take out each slice as you need it.
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