Gluten free and vegan haggis. I would think all three of those are weird to the mainstream eater! Haggis looks very much like a sausage overstuffed with cooked minced meat, or soy chorizo, so finely chop up all the ingredients. I chop mine by pulsing them in the food processor. I previously used mushroom powder to help with the meaty / umami flavor, as well as the fresh mushrooms which give a chewy texture, but updated the recipe to miss the dried mushroom which gave it a slightly stodgy texture. Authentic haggis contains quite a quantity of oats, and although I know that GF oats should be O.K. for my tummy, I remember feeling not so well after eating them, and haven’t given them another chance since. You could add them if you really wanted to.
The flavor of this is very satisfying. It is filling, and warming, lightly spiced, and savory. I did wonder whether I should throw a wee dram of whisky into the mixture, but I couldn’t quite bring myself to do that to single malt scotch. (Update: I tried some with a little whisky, and daughter #1 was not at all keen, so we’re leaving it out.) The texture of the filling is soft and hearty, and contrasts well with the chewy rice-paper covers. All served with gravy and mashed tatties or swedes: very homey and satisfying.
Make 12 individual haggis, enough for 6 folks.
2 tsp cooking oil
1 medium onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
8 oz fresh mushrooms, finely chopped
2 cloves garlic, minced
1/2 cup (4 fl oz) dry red lentils, rinsed
2 1/2 cups (20 fl oz) water
1 tsp salt
1/4 tsp black pepper
1/2 tsp nutmeg
1/2 tsp ground coriander
1 tin or 10 oz drained, cooked, black or red beans
6 tbsp ground pecans
1 tbsp Braggs Amino Acids (or other GF soy sauce, for salt and color)
12 x 8” round rice papers for wrapping
Heat the oil in a saucepan over medium heat, and sauté the onion and carrot for 5 minutes.
Mix in the mushrooms and garlic, and continue cooking 5 minutes, stirring occasionally.
Stir in the lentils, water, salt, pepper, nutmeg and ground coriander, and simmer gently until the lentils are no longer crunchy.
Add the remaining ingredients (except for the rice-paper wraps).
Stir, turn the heat down to low, and simmer gently until the haggis filling is a thick, spoon-able consistency.
Check that the lentils have fully softened, and if not, add another 4 floz of water and continue simmering.
Turn off the heat, cover, and put to one side while you compose the haggis parcels.
Place one rice paper in the hot water, holding it down with your fingers so it doesn’t curl up on itself. Allow the rice paper to soften for 20-30 seconds, until soft and pliant.
Transfer the rice paper to a plate; place 1/4 cup haggis mixture in a 2” by 1” sausage in the center, then fold the rice paper first over the short sides of the sausage filling, then roll the haggis up to complete the casing.
Put the haggis on a warmed plate to one side, covered with tin foil to keep warm, then repeat with the next rice paper, until all the mixture is used up.
Serve hot, with mashed potatoes and swede (neeps).