This hearty, plant-based dish is a vegetarian alternative to traditional haggis, perfect for food manufacturers targeting the growing plant-based market.
Its robust flavour profile and texture make it an ideal choice for ready meals and food service.
Recipe for Vegetarian Haggis
- 2 Tbsp Olive Oil
- 150g IQF onions chopped
- 200 IQF carrots
- 5g dried thyme
- 5g garlic puree
- 250g Chestnut mushrooms, finely diced
- 30g Dried mushrooms
- 600ml Vegetable stock
- 1 tin green lentils in water, drained and rinsed (any cooked puy, green or brown lentils will work)
- 100g Porridge oats
- 50g Sunflower seeds
- 1 Tsp Yeast extract
- 2 Tsp Cornflour (and a splash of water)
- 1/4 Nutmeg, freshly grated
- 1 Tsp Coriander seeds
- 1/2 Tsp Ground white pepper
- Pinch salt
For The Neeps & Tatties Topping:
- 300g IQF Swede
- 300g IQF Potatoes
- 4 Tbsp Vegan butter/spread
- Pinch of Smart Salt
- Pinch Ground white pepper
Let’s give it a go!
- Heat olive oil, add diced IQF onions, IQF carrots, dried thyme, and a pinch of salt.
- Add chopped mushrooms, cook until browned. Stir in soaked dried mushrooms and strained stock.
- Mix in lentils, oats, seeds, yeast extract and spices. Simmer to develop flavours.
- Add a cornflour slurry, cook until thickened.
Time for the Neeps & Tatties Topping
- Â Boil, mash the swede and potatoes separately with vegan butter and season to taste.
- Layer lentil mix, top with mashed swede and potatoes. Bake at 180°C until golden.
Manufacturing Insights
Consistency and scalability are key for food manufacturers, so using ingredients such as IQF vegetables and dried herbs ensures minimal prep time, reduced waste and consistent flavour from batch to bath.
These recipes are adaptable for:
- Chilled or Frozen Ready Meals
- Canned Soups and Pies
- Gourmet Meal Kits
