Vegetarian Haggis Stuffed Peppers

Vegetarian Haggis Stuffed Peppers
In the last post I mentioned Vegetarian Haggis, and different ways to serve it.
A couple of weeks ago we drove inland to the Cairngorms to see snow (A bit of a novelty for South Africans).
We found this inviting looking pub called the Strathmore Arms next to Glamis Castle.
As vegetarians on the move we expected the worst - but were pleasantly
surprised to find 2 vegetarian main dishes!
Karen chose Vegetarian Haggis Stuffed Peppers served with a fresh garden salad, while

Vegetable Strudel

I opted for their Vegetable Strudel with boiled baby potatoes and a Hollandaise Sauce.
Both were delicious.
At home we've made stuffed peppers a number of times, using bought vegetarian haggis, and you could use this as a filling in the Strudel, stuffed mushrooms or stuffed butternut.

Here is our version of the Stuffed Peppers:

Red peppers stuffed with vegetarian haggis and a fresh garden salad: (Serves 2)

2 large red peppers cut in half and de-seeded.
2 cups of vegetarian haggis - see notes if you can't buy haggis
1 can of chopped tomatoes and onions
1 cup grated cheese (mature cheddar)
small mixed salad - lettuce, tomatoe and cucumber
2 T salad dressing

1. Fill the peppers with half the vegetarian haggis mixture
2. Place the peppers in a baking dish and pour over the tomatoe and onion mixture
3. Bake at 180'C for 30 mins
4. Remove from oven and top with the grated cheese and grill for a few minutes until golden
5. Roughly chop and toss your mixed salad in a bowl with the dressing
6. Serve two stuffed peppers per person with the side salad.

Haggis is usually a meat dish. It is made using offal, oats, vegetables and seasoning held together with sheep's stomach.
Which sounds awful to me and I certainly don't want to try it.

Here is a Quick and Easy Recipe for Vegetarian Haggis Stuffing:

1/2 cup finely grated carrot
1/2 cup finely grated onion
1/2 cup canned red kidney beans
1/2 cup soy mince
1 cup oats
1 T olive oil
Mixed herbs and spices to taste - thyme, mace, nutmeg, black pepper, salt
1 T soy sauce
250ml vegetarian stock
1. Saute your onions in oil, then add the carrot.
2. Add the soy sauce and whichever spices you prefer.
3. Add the oats and then the stock. Allow to simmer so the oats can swell.
4. Then add your soy mince as well as the beans and mix it all together.

For more low carb and meat free recipes go to the recipes home page on - this link

Happy cooking!

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