Celebrate Burns Night with this show-stopping vegan haggis recipe from Beyond Meat. Goes perfectly with neeps, tatties and a dram of malt whisky
To celebrate the recent news of Edinburgh’s "plant-based treaty" (where all schools, hospitals and care homes are to become fully plant based) and Burns Night, Beyond Meat has created a delicious Beyond Haggis recipe that’s kinder on the planet and will inspire people in their own poetic revelry.
It is made with plant-based Beyond Mince to provide the meaty flavour of animal meat, oats, vegetable suet and traditional haggis spices. It's a great alternative for those who might be not convinced to try the meat version.
- Cook the pearl barley until al dente, then drain and set to one side.
- Heat the oil in a pan on a medium heat, add the onion and cook for ten minutes until soft. Stir in the ground coriander and cook for a further minute. Add the Beyond Mince to the pan and use the back of your spoon to break it up. Cook for five to ten minutes, stirring often, until the mince is golden.
- Add the plant-based Worcester sauce or balsamic vinegar, cooked pearl barley and vegetable stock to the pan and stir well. Simmer for five minutes until the stock has been absorbed, then spread the mixture out onto a baking tray to cool down. Once cool, add the cooked puy lentils, oats, suet, salt and pepper and stir well.
- Fill a large saucepan halfway with water and bring to a boil. Meanwhile, lay two sheets of clingfilm around 40cm long on top of each other on a worktop or chopping board. Spoon the haggis filling in a line in the middle of the clingfilm and press it into a sausage shape with your hands. Fold the bottom half of the clingfilm over the top of the filling and roll it to form a tight log, being sure to twist the ends. Wrap the log in another layer of clingfilm, twisting the ends tightly, and roll the log in one direction continuously until it tightens. Tie the ends together to form a handle.
- Gently lower the haggis into the boiling water, then turn the heat down to a simmer and cook for 30–40 minutes. Lift the haggis out of the water and leave to stand for a few minutes before unwrapping and serving alongside neeps and tatties.
Read more: Enjoy Burns Night with a visit to Scotland
Read more: What to drink on Burns Night
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