Looking for a tasty vegan alternative to the classic Burn’s Supper? You’re in for a treat.
Macsween’s award-winning Vegetarian Haggis is a delicious mix of vegetables, pulses, oatmeal, seeds and spices, and works exceptionally well served with traditional Burns Night side dishes, potatoes and turnips.
This warming nutritious dish is simple to make, and perfect for a Scottish-themed evening or a regular family meal, with or without the whisky cream sauce. So pour your favourite dram, and let’s get started.
1kg Maris piper potatoes peeled and quartered
1 large carrot
1kg turnips or swede, peeled and cut into chunks
150g sunflower spread
2 heaped spoonfuls of wholegrain mustard
5 cloves of garlic crushed
3 250ml cartons of vegan cream
Salt and pepper to taste
For the Haggis, Neeps and Tatties
- Heat the haggis following the instructions
- Peel the potatoes and turnips, then dice the turnips and carrot into 1cm cubes and cut the potatoes into quarters.
- Gently boil the potatoes in a pan of salted water and the carrot and turnip in a separate pan of salted water for 20-25 minutes until soft.
- Drain each pan separately and allow all the steam and moisture to evaporate. This will ensure creamy potatoes and turnips that are not watery.
- To the potatoes, add 50g sunflower spread, a splash of cream, salt and pepper to taste and mash well until creamy. To the turnips and carrots, add 50g spread, salt and pepper to taste and mash, retaining some texture.
- Go for quenelles if you can or big-heaped spoons will do, you can also serve this in a stack if you’re feeling fancy.
More vegan haggis recipes using Macsween Vegetarian haggis are available here.