Name: Vegan haggis
Total time: 1 h
Yield: Serves 6
Cuisine: Scottish
Ingredients: 2 onions; 1 large carrot; 1 stick celery; 1 tbsp olive oil, plus extra for the tin; 200g chestnut mushrooms; 400g tin green lentils, drained; 1½ tbsp Marmite; 3 sprigs thyme, leaves picked; 1 tsp ground nutmeg; ½ tsp white pepper; 200g pinhead or coarse oats; 500ml veg stock

Two plates of haggis with mashed potato and swede on crinkled linen fabric

2 onions
1 large carrot
1 stick celery
1 tbsp olive oil
plus extra for the tin
200g chestnut mushrooms
400g tin green lentils
drained
1½ tbsp Marmite
3 sprigs thyme
leaves picked
1 tsp ground nutmeg
½ tsp white pepper
200g pinhead or coarse oats
500ml veg stock

Method

step 1
Grate the onions, carrot and celery, discarding any celery strings. Heat the oil in a frying pan and fry the grated veg for 10-15 minutes until soft.
step 2
While the veg is frying, pulse the mushrooms in a food processor until finely chopped. Tip out into a bowl, then whizz the lentils a few times before adding to the mushrooms. Mix together, then tip into the frying pan with the grated veg. Turn up the heat slightly and cook for 10 minutes more until the mushrooms are soft and the liquid released from them has evaporated.
step 3
Add the remaining ingredients to the pan and simmer for 18-20 minutes until the oats absorb the stock, and the mixture thickens to a stuffing-like consistency.
step 4
Heat the oven to 180C/fan 160C/gas 4. Oil a 900g loaf tin and pack the mixture into the tin, pressing it down with the back of a spoon. Bake uncovered for 30 minutes until crisp on top. Serve with neeps and tatties and a whisky sauce. The cooked haggis can be cut into slices and frozen in an airtight container.