Like everyone else in the world, when I was a kid, I thought a haggis was an animal and had visions of it scampering around in a field. Then I thought it was a sheep’s brain. Then I forgot to wonder what it was until now and I still don’t really know as I was getting a bit squeamish looking at the ‘what is haggis’ page on the Macsween’s website but it seems to have something to do with a stomach.
As well as not knowing what haggis is, I’ve never eaten one either – the most adventurous thing I ever had cooked for me when I was young was a Bird’s Eye boil in the bag cod and parsley sauce. So I have no idea if the Macsween Vegetarian Haggis is anything like it’s meaty counterpart. The Meat Eater says it’s nothing like it but what I can tell you is it’s a delicious mix of black kidney beans, lentils, onions, vegetables, oatmeal, herbs and spices and has a gorgeous, earthy, peppery taste.
It’s suitable for vegetarians and vegans, approved by the Vegetarian Society and you can buy it (if you’re lucky as I haven’t been able to find any locally) at Asda, Waitrose, Morrisons, Booths and Sainsbury’s or online from Haggis UK.
If you’re not sure what to do with your haggis, there’s a load of vegetarian haggis recipes on the Macsween website. I made the vegetarian haggis and portobello mushrooms dish. I didn’t exactly follow their recipe but this is how I did it and it turned out beautifully.
Portobello mushrooms stuffed with vegetarian haggis (serves 2)
2 portobello mushrooms
200g vegetarian haggis, crumbled
Brush the mushrooms with a little olive oil
Stuff the mushrooms with the vegetarian haggis
Bake in the oven at 190C/Gas mark 6 for about 30 minutes or until mushrooms are tender
Scatter the cheese on top and put back in the oven until the cheese has melted