Phil Vickery's vegetarian haggis

It’s traditionally a night for haggis - but if you’d rather go meat-free this Burns Night, Phil Vickery is in the kitchen with his perfect vegetarian version.

Vegetarian haggis

Serves: 4

Preparation time: 25-35 minutes

Cooking time: 1 hour approximately

Ingredients

50g pearl barley, soaked overnight

1 medium carrot, VERY finely diced, or in a food processor

100g wild rice, ideally soaked overnight, minimum 4 hours

75g unsalted butter

2 small onions, VERY finely chopped, or in a food processor

400g chestnut mushrooms, VERY finely chopped, or in a food processor

2 pinches ground allspice

300mls boiling water

1 x 10g vegetable stock cube

100g pinhead oatmeal

2 heaped tbsp brown miso paste

2 heaped tbsp tomato paste

1 tbsp black treacle

Salt optional, may not need as the miso and stock cube are quite salty

Plenty of ground black pepper to taste

2 medium eggs

Method

  • Place the soaked pearl barley, carrot and wild rice into a pan and cover with cold water and bring to the boil

  • Simmer for 15 minutes or so until swelled and soft (don’t worry if you slightly overcook, this helps the end texture). Drain well.

  • Heat the butter and add the onions, mushrooms, allspice, miso, tomato paste and treacle in a large open pan (this will evaporate the moisture quicker) and cook over a high heat to drive off all the water from the mushrooms and get a really nice brown colour.

  • Add the water, stock cube and oatmeal, and simmer gently until the mix is nice and thick, probably 15-20 minutes (the mix will stay apart when a spoon is drawn through it)

  • Season well with lots of pepper, salt if needed

  • Add the cooked rice, barley and carrot the mix will really thicken now, and then spread onto a large clean tray to cool quickly

  • Pre-heat the oven to 200C gas 6

  • Once cooled add the eggs mix really well

  • Place a large piece of tin foil onto your top, and oil well

  • Place the cooled mix down one side, not too thin as you want a nice size/thick roll

  • Roll up and twist the ends in nice and tight, want about 6cm diameter or larger

  • Place the roll onto a scrunched up piece of foil in a baking tray, so the roll does not touch the tray

  • Cook in the pre heated oven for 20-25 minutes to warm through and set the egg

  • Unwrap, slice and serve with neeps, tatties and sauce

  • Once cooked and cooled can be wrapped in film and chilled, then sliced and microwaved to reheat.