I’m Scottish, therefore I love haggis. However, I’m following slimming world, and the readily available pre-made vegetarian haggis’ (that are vegan), are 9 syns per 100g. That is 9 syns per quarter. I usually have half in one go, 18 syns is not something I’m prepared to eat, nor am I prepared to only have one quarter, so when it was St. Andrews Day recently, I went searching on the internet for a vegan haggis recipe that was fairly straight forward, and I found this one. I have tweaked the recipe a little to make it slimming world friendly (syn free, it uses a Healthy Extra B in the form of rolled oats), while it was not exactly like one of the shop bought haggis’, it was pretty damn tasty. I’ll definitely be having it again.
Vegan Haggis (Slimming World Friendly)
- 2 garlic cloves, chopped finely
- 1 small onion
- 1 bay leaf
- 1 stalk of celerly, diced
- 1 small carrot, diced
- 75g Mushrooms, chopped finely
- 125g tinned kidney beans
- 125g red lentils
- 300ml vegetable stock
- 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp thyme
- 40g rolled oats
- Salt and Black Pepper
Preheat oven to 175 celsius, 160 for a fan. Use spray oil to sautee onion and garlic.
After 5 minutes add the bay leaf, celery, carrot and some salt. After another 5 minutes add the mushrooms. Cool for a further 5 minutes.
In a separate bowl roughly mash the kidney beans with a fork, Add lentils, spices and vegetable stock. Lastly add the oats and mix well. Add to the vegetable mix and cook for about 5 minutes until the mixture begins to thicken. Transfer to an ovenproof dish and bake for 20 – 25 minutes.
When you’re getting it out it does tend to fall apart, so spoon it out of the dish when it’s done. I had it with mashed carrots and turnip, then some cabbage and brocolli on the side and of course gravy (2 syns worth) on top making it syn free and SP. If you’re looking for a no syn alternative this is it! Enjoy!