VEGAN "HAGGIS" FOR ROBBIE BURNS' DAY

I've been to one formal Burns' Supper, in honor of the immortal Scots bard, oh, about 35 years ago (I remember because I was pregnant with my youngest daughter, Justine). My late husband, Wayne Clark, was working with a bunch of "Geordies" from northern England and they invited us to the dinner. These folks were so much fun, kept me in stitches all night, but I wasn't drinking (can't handle hard liquor anyway, even when NOT pregnant!) and boy, could they drink! Anyway, it was a fun evening, despite the elderly band (don't forget, I was all of about 23!). They did the whole ceremony of piping in the haggis, which I didn't think it tasted too bad, just kind of like a bland meat loaf sort of thing.

Years later, here on Denman, I tasted it again at a friend's house. That was memorable for the moment when one young lady of about 7 put some haggis in her mouth, promptly spit it out and deposited it on the first available receptacle, which happened to be my husband's plate!

A reader asked me for the vegan haggis recipe I developed a few years ago (I do have some Scots blood in me!), so I decided to do a "Burns' Supper" a few days early and post it today, just in case any of you vegans of the Scots persuasion (or Scots of the vegan persuasion) would like to try it on Thursday, January 25th.

In England and Scotland you can actually buy vegan haggis at butcher shops! Here in North America we have to make our own. With my, albeit limited, taste memories in mind, and some knowledge of the ingredients, I proceeded into the kitchen. (BTW, if you don't know what a haggis is or how it is made or what it is made from, see this page.)

I used some oatmeal, of course--it's traditional-- but I also added potato, which is not, but it is common in Scottish cooking. I tried it originally with ground seitan, then with textured soy protein, then with Yves "Ground Round". It works with all of them. You don't want it too spicy, but I find that vegan foods often need more seasoning, so I used plenty of onion and some traditional spices. I sometimes make what's known as "pot haggis", which is packed into a bowl and steamed, but this time I wrapped it in a cloth first, like a real savory pudding. It's actually quite tasty, especially with some gravy.

For the rest of the meal, it's traditional to have Scotch whiskey, of course (I don't like Scotch, but DH can have some)and Cock-a-Leekie Soup (a chicken and leek soup to start, but a potato and leek soup would be good.



Tatties'n'neeps (mashed potatoes and mashed turnips) are the traditional accompanying dish. I like to roast the turnips in the oven first and then mash them in.



For dessert, a sherry trifle called "Typsy Laird" is traditional.



For our dinner this time, we're skipping the soup, and having mashed potatoes with roasted parsnips, carrots and onions, because I didn't have any turnips, and couldn't find any on the island. We're also skipping the dessert, since I'm doing the WW Core plan right now, but here's the recipe for a vegan "Typsy Laird".





Printable Recipe
BRYANNA’S VEGETARIAN POT HAGGIS (A Weight Watcher's Core Plan recipe)
Serves 12

NOTE: this was the original recipe I started with that morphed into the Potato and Oat "Meatloaf" I posted last week. Check out the second version of that recipe for ideas to make this haggis gluten-free.

For vegetarians on Robbie Burns' Night (January 25) or St. Andrew's Day (November 30, formerly known as “Andermas”)! This traditional Scottish dish is, unfortunately, made from (cringe!) sheep innards. These days, most Scottish haggis makers also offer vegetarian versions. This is my take on it ( I spiced it up as much as I dared!), made in an authentic way called “pot haggis”, which means that it is formed in a bowl or pudding basin.

MAKE THIS THE DAY BEFORE OR IN THE MORNING...it firms up best if cooled first and then reheated.

THE PROTEIN PART: Use one of these three choices:
1.)4 c. vegetarian “hamburger crumbles” (such as 2 pckgs. Yves “Ground Round” plain)
OR
2.)4 c. ground seitan (NOT ginger-flavored) mixed with 1/4 c. hot vegetarian broth in which you have dissolved 1 tsp. Marmite yeast extract or 2 tsp. dark miso
OR
3.) 3 c. dry textured soy protein granules (TVP) soaked in 2 and 1/2 c. hot water with enough vegetarian bouillon cubes, powder or paste for 2 c. broth, 4 tsp. gravy browner, and 1 T. Marmite yeast extract or 2 T. dark miso

THE REST:
1 c. raw oatmeal (old-fashioned or quick rolled oats)(this would be pinhead oats in Scotland)
8 oz. potato, scrubbed or peeled and grated (this is about 1 1/3 cups grated, or a potato about 4 x2 1/2")
2 medium onions, finely minced (a food processor does this best)
1/4 c. soy sauce
1/4 c. ketchup
1/4 c. nutritional yeast flakes
1 tsp. salt
1 tsp. garlic granules
1 tsp. EACH dried thyme and savory
1/2 tsp. freshly-ground black pepper
you can also add a little cayenne pepper, ground coriander, allspice and/or nutmeg

Mix all of the ingredients in a large bowl. Mix well with your hands.



Pack into a very well-greased British pudding basin or a stainless steel bowl which will fit into a large pot. Or, simply line a steamer basket with oiled foil and pack the mixture into that, folding the excess foil over the top. Cover the bowl with 2 layers of foil.

NOTE: (THIS IS WHAT I DID THIS TIME) For a more authentic “look”, you could try packing the mixture into a cheesecloth bag, tied at the top, and then steaming it in the bowl or steamer basket.


This is what I set the bowl on.


Packed into the bowl


Ready for steaming


My foil "lifter"

Steam over simmering water for 2 hours.

OR PRESSURE–STEAM on a rack over a little water at 10 lbs. pressure for 40 minutes. Let pressure drop naturally. (This is what I did this time-- see pictures for the foil "lifter" I used to get it out of the deep cooker.)

Let the haggis cool in the refrigerator. Reheat by steaming it again for about 1/2 a hour (or pressure cook for 15 minutes.


After reheating

Loosen (take out of the cloth, if you used one) and invert on a plate. Serve with mashed potatoes and turnips (called "tatties'n'neeps" in Scotland—- but, for a modern touch, oven-roast the turnips instead of boiling them). You are supposed to drink Scotch whiskey with this as well!

Nutrition Facts
Nutrition (per serving): 119.0 calories; 5% calories from fat; 0.8g total fat; 0.0mg cholesterol; 395.5mg sodium; 181.5mg potassium; 15.3g carbohydrates; 1.8g fiber; 2.3g sugar; 13.5g net carbs; 13.4g protein; 2.1 points.


***********************************
THE FORMAT FOR A BURNS SUPPER
from http://www.rabbie-burns.com/burnssupper/

Chairperson's opening address

A few welcoming words start the evening and the meal commences with the Selkirk Grace (perhaps vegans could adopt another traditional Scottish Grace, such as this one:
"Grace be here, and grace be there,
And grace be round the table;
Let ilka ane take up their spoon
And eat as muckle’s they’re able.")


The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis (see below), with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife.

It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky.

To A Haggis (This reminds me of when my stepson Sean stopped in Aberdeen, Scotland after serving for a few weeks on a Dutch tall ship where no one would speak English to him. He thought, "Oh, great, I can understand them here!" No such luck-- the Aberdeen brogue was like another foreign language!)

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!

Enjoy!