An easy and delicious nut loaf made with vegetarian haggis (which is suitable for vegans) and red lentils, nuts and spices.

 Vegan Haggis & Red Lentil Nut Loaf

Burns Night Meal

Tomorrow we celebrate Burns Night here in Scotland, where we celebrate our national poet Robert Burns.

In honour of the great poet I made a vegan haggis and red lentil nut loaf with whisky cream sauce.

Haggis is usually served on Burns Night with neeps (mashed turnip/swede) and tatties (mashed potato). with a creamy whisky sauce, but I decided to turn mine into a nut loaf for extra flavour and texture.

There are so many dishes you can make with veggie haggis for Burns Night.

It's such a versatile ingredient. You can use it to make Scotch Eggs, Veggie Burgers, Pasties, Pies and Clangers. This is nut loaf is more of a traditional take on Burns Night, but you can play about at lunchtime too.

Also, try miso mushroom nut loaf with red pepper sauce.

Who is Robert Burns?

Robert Burns (or Rabbie Burns as we refer to him) was a Scottish poet who lived in a wee village called Alloway, just outside Ayr in Scotland from 1759 to 1796.

He created many of Scotland's great poems including Auld Lang Syne.

After his death a group of his friends got together on his birthday (25 January) each year to pay tribute to him and the evening grew in popularity and it's now celebrated across the world as well as in Scotland.

I hope you will celebrate with us.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

What happens on Burns Night?

On a traditional Burns Night the guests are piped in and welcomed by the Chairman who sits at the head of the table.

He reads a Scots poem called the Selkirk Grace and then the bagpipes are played once more to pipe the haggis in.

The guests stand while it's brought in and the Chairman reads the Address to a Haggis which starts with "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!".

When the address is finished the haggis is cut and served to the guests, usually with neeps (turnip) and tatties (potatoes).

Children in Scottish schools have spent the last couple of months learning about Robert Burns and his poems and will recite them tomorrow as well as enjoying the traditional meal minus the whisky of course.

Atholl Arms Hotel in Dunkeld

Inspired by a meal I enjoyed at the Atholl Arms Hotel in Dunkeld (who serve fabulous veggie and vegan meals). I decided to make a nut loaf with my  haggis this Burns Night instead of serving it plain.

It was the right decision!

Check out How to Cook Neeps

Vegan Nut Loaf

The Atholl Arms serve this dish as a slice and call it lentil loaf, but it also has veggie haggis  and nuts. It is more like a nut loaf and that is what I call my version.

I added spinach and cashew nuts and spices to my nut loaf and made it vegan. I served it with neeps, tatties and a vegan whisky cream sauce.

This dish has a far superior flavour to regular nut loaves.

Serve this nut roast with these creamy Mushroom Dauphinoise Potatoes.

Try next - Slow Cooker Scottish Stovies

pin it for later

Red Lentil Binder

To make this nut loaf vegan, I used red lentils as a binder instead of egg.

The red lentil adds more flavour and lots of protein.

What you have to remember when using red lentils as a binder is they work better as a binder if they're blended, which might be worth remembering for future recipes like burgers.

Vegan Whisky Cream Sauce

For the cream sauce, I mixed crushed garlic and wholegrain mustard into Alpro Soya Single Cream (if you are vegetarian you can use single cream for this).

Then I added a splosh or whisky and seasoned with salt and pepper.

A wee whisk together and this creamy and luxurious sauce is ready to serve with the nut loaf.

Alternatively, try this red pepper nut roast sauce.

Alternative Sauce for Nut Loaf

You could leave the whisky out if serving this sauce to children or you could serve this nut loaf with my best tomato sauce, which is a really basic but versatile sauce that is packed with flavour.

Or why not serve it with homemade mushroom gravy.

Make your own Easy Vegan Haggis

Traditional Scottish Recipes

Minestrone Soup

Parsnip, Carrot & Lentil Soup

Rumbledethumps

Scottish Tattie Scones 

Modern Scottish Recipes

Veggie Haggis & Tattie Pasties

Spicy Tattie Puffs

Mushroom Tattie and Neep Pie

Beer Battered Haggis Bites

Scottish Baking

Scotch Pancakes 

Cheese Scones

Traditional Scones 

Treacle Gingerbread

Shortbread 

Scottish Macaroons

Scottish Sweet Treats

Cranachan 

Rhubarb & Berry Crumble

Chocolate & Banana Flapjacks 

Scottish Raspberry Jam

Scottish Hot Drinks

Fresh Ginger Hot Toddy

Happy Burns Night! 

Vegan Haggis & Red Lentil Nut Loaf

Yield: 4-6

Author: Jacqueline Meldrum

Prep time: 25 MCook time: 45 MTotal time: 70 M

A wonderful nut loaf made with veggie haggis, red lentils, spinach, cashew nuts and spices. It tastes fabulous with a vegan whisky cream sauce, but it's also good with a creamy mushroom sauce or a fresh tomato and basil sauce

Ingredients:

• 150g red lentils, rinsed well
• 300ml vegetable stock (2 stock cubes)
• a few sprigs fresh thyme
• 454g veggie haggis
• 100g wilted spinach (wilt by placing the spinach in a colander in the sink and pour over boiling water from the kettle, followed by cold to cool it down, then squeeze all the water out), chopped
• 50g porridge oats
• 1 tbsp flax seeds (optional)
• 100g salted cashew nuts, roughly chopped
• 3 tsp cumin
• 1 tsp ground coriander
• a good grinding of salt and pepper

Instructions:

How to cook Vegan Haggis & Red Lentil Nut Loaf

1. Gently cook the lentils in the vegetable stock with the thyme (run your fingers down either side of the sprigs to remove the leaves and add them to the stock, discarding the stalks) for about 20 minutes until soft.
2. Heat the oven to 200c/180c fan/400f/gas mark 6.
3. Remove the haggis from the wrapper and break up in a bowl with your fingers. Add the spinach, oats, chopped nuts, seeds and spices.
4. Whizz up the red lentils until smooth and pour over the haggis mixture, then mix well and season with salt and pepper.
5. Press the mixture into a lined (2 lb) loaf tin and bake for 45-50 minutes until golden and crisp on the outside.
6. Leave to cool in the pan for a little while, before carefully removing and slicing. Serve with neeps and tatties.
7. Enjoy!

Notes:

If you don't have fresh thyme you can add 1-2 tsp of dried thyme when cooking the lentils.
If you want to re-heat the loaf, bake slices instead of the whole remaining loaf, cover the slices tin foil and pop in the oven. It will cook quicker and be hot all the way through.
You can also freeze this nut loaf whole or in slices. If you are freezing it in slices, use freezer proof baking paper to separate the slices and freeze in a freezer bag.
To defrost pop in the fridge the night before you need it.

Calories
386.36

Fat (grams)
24.12

Sat. Fat (grams)
6.67

Carbs (grams)
31.20

Fiber (grams)
9.52

Net carbs
21.68

Sugar (grams)
5.95

Protein (grams)
16.66

Sodium (milligrams)
669.90

Cholesterol (grams)
54.91

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dinner

Scottish, vegan

Created using The Recipes Generator

also try Instant Vegan Haggis, Neeps & Tatties Burgers

Disclosure: I mentioned a few products in this post. These are the products I personally use and happily endorse. This recipe was created for my family to enjoy.