Teva's Famous Vegan Haggis

This recipe comes tried and tested over many years from our Head of Retail, Teva Stewart who grew up eating it in Findhorn, Scotland where he grew up. (He says it should technically be called "Teva's Dad's Famous Vegan Haggis"). In honor of his 20th year at Commonsense we decided to share his famous recipe with you all (you can read the full story here). Packed with flavour including peppery overtones reminiscent of a traditional haggis, this recipe lies somewhere between a moist loaf or a savoury pudding. We can confirm that it is absolutely delicious and, dare we say it, even better than the real thing.

Ingredients

• 1 x onion, diced
• 1-2 garlic cloves, finely chopped
• ¼ cup olive oil, plus some for frying 
• 1 carrot, grated
• 4 mushrooms, finely sliced
• 1 cup dry red lentils, rinsed
• 3 cups water (or homemade stock if you’re feeling fancy)
• 1 cup fine oats
• 1 400g can brown lentils
• 1 bay leaf
• pinch dried thyme
• ¼ teaspoon mixed spice
• 1 teaspoon vegetable bouillon or stock powder
• 1-2 teaspoons ground black pepper
• 2 tablespoons tamari

Method

Sauté onion and garlic in a little oil on a medium heat, until translucent.

Add mushrooms, carrot, dried herbs, and fry for another 3-5 minutes.

Add red lentils and water (or stock) and simmer for 30 minutes.

Add tinned lentils, oats, oil, black pepper and another ½ cup of water and cook for around 5-10 minutes or until the mixture has the consistency of thick porridge.

Transfer to a loaf tin and back for 30-40 minutes at 180 C

Serve with mashed potatoes and pumpkin and a mushroom gravy!