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A Veggie Haggis for a Burns' Night Feast!
PRESS RELEASE
January 2001

Veggies can now enjoy the highlight of a Burns' Night Supper thanks to a simple, delicious, alternative haggis recipe from The Vegetarian Society's Cordon Vert School.

For those who like an easier life Macsweens of Edinburgh have just the thing-a ready made vegetarian haggis! Great care is taken in the making of this delicacy and only the finest ingredients are used but with the same tasty, traditional flavours. Not only is it approved by The Vegetarian Society, but it is also available nationwide, call 0131 440 2555 for more details.

A Veggie haggis for Burns night

Vegetarians don't have to miss the highlight of a Burns' Night supper with this simple alternative.
  • 100g/4oz onion, peeled & finely chopped
  • 15ml/1tbsp sunflower oil
  • 50g/2oz carrots, very finely
  • chopped
  • 35g/11/2 oz mushrooms, finely chopped
  • 50g/2oz red lentils
  • 600ml/1pint vegetable stock
  • 25g/1oz mashed, tinned red kidney beans
  • 35g/11/2 oz ground peanuts
  • 25g/1oz ground hazelnuts
  • 30ml/2tbsp shoyu ( soy sauce)
  • 15ml/1tbsp lemon juice
  • 7.5ml/11/2tsp dried thyme
  • 5ml/1tsp dried rosemary
  • generous pinch cayenne pepper
  • 7.5ml/11/2 tsp mixed spice
  • 200g/8oz fine oatmeal
  • Freshly ground black pepper
 1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5

2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.

3. Now add the lentils and three quarters of the stock.

4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
Cook everything, well mixed together, for a further 10 to 15 minutes.

5. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.

6. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.

7. Serve with mashed neeps and tatties.

© The Vegetarian Society 1997, Feeding the Imagination; The Vegetarian Society Cookbook

Notes to editors
(contacts for press only, public see Contacts page)

The Vegetarian Society, a national registered charity, is the oldest vegetarian organisation in the world. It offers an independent voice able to promote and provide information on vegetarianism. The Society operates its own 'V' Symbol trademark, The Cordon Vert Cookery School, a membership scheme and publishes The Vegetarian magazine quarterly. The Society is dedicated to promoting a diet that is good for animals, health and the environment.

The Cordon Vert Cookery School is based at Parkdale, a magnificent Victorian mansion set in the Cheshire countryside. It has an unrivalled reputation for excellent, imaginative and innovative vegetarian cuisine - catering for all abilities from the amateur through to the professional. Courses at the Cordon Vert run throughout the year and Gift Vouchers are available and make great presents.

For more information or help please contact Su Taylor, Press Assistant on 0161 925 2012 - email: su@vegsoc.org - or Samantha Calvert, Head of Public Affairs on 0161 925 2009. Out of hours please call 0973 108167.

For information on Macsween of Edinburgh and their Vegetarian Society Approved haggis contact them on 0131 440 2555.

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