"I'd like to start a new campaign called Vegetarian Haggis Isn't Just for Burns Night. Of course, the Scots know this. They know how fantastic this genius concoction of pulses, vegetables, oats and spices is; how meaty without being, well, meaty. I began eating it because I share a birthday with Robert Burns (see haggis kheema) but it deserves to be eaten all year round."
"To make the haggis topping, put the oil in a wide saucepan on a medium-high heat and, once hot, add the garlic and ginger. Cook for two minutes until fragrant, then crumble in the haggis. Stir frequently for around eight minutes until it starts to brown in spots, then stir in the five spice, followed by the soy and hoisin sauces."
Vegetarian haggis blends pulses, vegetables, oats and spices to deliver a meaty texture without meat and suits year-round eating. The recipe pairs haggis with dan dan noodles, using a quick tahini-based sauce made from light tahini, soy, chilli sediment and black Chinkiang vinegar. The haggis topping is cooked with rapeseed oil, garlic, ginger, five spice, dark soy, hoisin and shaoxing until browned and slightly crunchy. Noodles are cooked separately and combined with the sauce and topping. The dish is finished with roasted salted peanuts and finely sliced spring onions for texture and freshness.
Read at www.theguardian.com
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