Media release 

 

Perfect for a Burns Night supper!

23 January 2017

 

Thinking of celebrating Burns Night on 25 January? Well dive into these tasty and tempting recipes - perfect for enjoying with neeps and tatties. First to the table is a marvellous homemade mini vegan haggis created by the Vegetarian Society Cookery School. Or if you’re a fan of filo try a veggie haggis and goat’s cheese parcel recipe from Simon Howie – great served with salad or something warmer. If you are looking for a quick supper then Macsween have a delicious vegetarian haggis-stuffed yellow peppers.





 

 

 

 

 

Marvellous homemade mini vegan haggis

Makes 4 mini haggis 

Ingredients

100g onion,finely chopped

15ml sunflower oil 

50g carrots, very finely chopped 

35g mushrooms, finely chopped

50g red lentils 

600ml vegetable stock 

25g tinned red kidney beans, mashed

35g ground peanuts 

25g ground hazelnuts 

½ tbsp soy sauce

1 tbsp lemon juice

 2 tsp dried thyme

 2 tsp dried rosemary

 A generous pinch of cayenne pepper

 2 tsp mixed spice

 1 tsp freshly ground black pepper

Salt, to taste 

200g fine oatmeal

Method

1. Preheat the oven to 190°C/375°F /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, soy sauce, lemon juice and seasonings. Mix everything together, then cook for a further 10 to 15 minutes. 

5. 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 four lightly-oiled pudding tins and bake in the centre of the oven for 20 to 25 minutes.

7. Serve with mashed neeps (swede/turnips) and tatties (potatoes), green veg and onion gravy.

© The Vegetarian Society 


Simon howie haggis 

 

Veggie Haggis and Goat’s Cheese Filo Parcels by Simon Howie

Makes 4 parcels

Ingredients 

Olive Oil

100g vegetarian goat’s cheese

6 ready-made filo pastry sheets (270g) 

Simon Howie Vegetarian Haggis (454g)

Method 

1. Pre-heat oven to 190°C (fan oven)/gas mark 6.

2. Place the haggis in the microwave (follow cooking instructions), medium heat, covered, cook for 3 minutes, break up with a fork and then cook for a further 2 minutes. Once it’s cooked, allow to cool. 

3. While the haggis is cooking, cut the goat’s cheese into chunks.

4. Open out the filo and cut sheets in half to form 12 squares. Cover the pastry with a damp tea towel, just to stop it from drying out, until you are ready to use it. 

5. Take one sheet of the filo pastry and brush with the olive oil. Cover the sheet almost to the edges. The oil will help the layers to stick together.

6. Place the next filo layer on at an angle, repeat the last step and again until there are three layers. The top layer does not require the olive oil brushed on it.

7. Take a large spoonful of the cooled haggis and place in the centre of the filo sheets. And then top with a chunk of goat’s cheese. 

8. Pinch together the pastry sheets to cover the haggis and cheese (making a parcel). Brush with oil which will help to brown the pastry. 

9. Place on a lightly-greased baking tray. Then place in the middle of a pre-heated oven and cook for 15 to 18 minutes, until golden brown. 

 

 


 
Vegetarian Haggis-Stuffed Yellow Peppers by Macsween

Try this quick and delicious recipe

Serves 4

Ingredients


454g Macsween Delicious Every Day Vegetarian Haggis

4 red or yellow peppers, halved and deseeded (leave stalks on)

50g grated cheddar, crumbled feta or halloumi

Method

1. Cook the Macsween vegetarian haggis according to the instructions on the pack. 

2. Meanwhile, place the pepper halves under a medium grill, with the outside facing up, for a few minutes, until they have softened and are beginning to char. 

3. Remove the peppers from the grill, turn over and fill with the hot vegetarian haggis.

4. Sprinkle the cheese on top and place back under the grill for a further 5 minutes until the cheese is bubbling.

 
The Vegetarian Society is a charity that is passionate about veggie food and wants everyone to know how varied and delicious vegetarian dishes are!  Enjoying and maintaining a veggie lifestyle can be easy – and a great way to do it is with these Burns Night recipes.

The Vegetarian Society Approved trademark, which you can find on products and restaurant menus, makes finding veggie meals and ingredients easier. The Simon Howie Vegetarian Haggis and Macsween Vegetarian Haggis are some of the many products able to display the Vegetarian Society Approved trademark. For more info visit www.vegsoc.org/approved.

Love cooking? Well get some flour on your apron at the Vegetarian Society Cookery School, which offers a fun, hands-on and informative experience in a friendly atmosphere. Get messy, get creative, and eat well for life! Visit www.vegsoc.org/cookeryschool to discover the courses. 

Ends

Notes for editors

• For haggis or other recipe photography please contact Su on 0161 925 2012 or su@vegsoc.org 

• Outside office hours the media office can be contacted on 07973 108 165/7. Alternatively visit the website for lots more information at www.vegsoc.org

.• A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products.

 

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The Vegetarian Society of the United Kingdom Limited, Parkdale, Dunham Road, Altrincham WA14 4QG
Registered Charity No. 259358, Registered Company No. 959115 (England and Wales)

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The Vegetarian Society of the United Kingdom Limited, Parkdale, Dunham Road, Altrincham WA14 4QG
Registered Charity No. 259358, Registered Company No. 959115 (England and Wales)