Scottish Haggis vegan

Ingredients for 4 servings:

• 2 carrots
• 2 onions
• 8 mushrooms
• 2 garlic cloves
• rapeseed oil
• 25 g sunflower seeds, roasted
• 1 tsp, leveled nutmeg powder
• 1 tsp, leveled allspice powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp thyme, fresh
• 250 ml vegetable stock
• 50 g soy mince
• 50 g lentils
• 50 g vegetable stock powder (vegetable extract)
• 2 small chili peppers
• 50 g oat flakes
• 1 turnip(s)
• 700 g potatoes
• Plant milk (plant drink), e.g. soy or oat milk
• some margarine
• 2 garlic cloves, chopped
• some rapeseed oil
• 250 ml soy cream (Soy Cream Cuisine)
• 1 pinch of salt
• 2 small chili peppers
• 1 tsp tarragon
• 1 tsp herbs, e.g. B. Oregano
• 1 tsp white vinegar
• 1 tsp Dijon mustard
• 1 tsp mustard, grainy
• 2 tsp whiskey
• 2 tsp maple syrup
• some thyme, fresh

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Grate the carrots, finely dice the onions, mushrooms, and garlic. Fry the onions in a pan with the oil, then add the garlic. Fry for a little longer. Then add the carrots, mushrooms, sunflower seeds, allspice, salt, pepper, thyme, and nutmeg and continue simmering over medium heat. Then mix in the vegetable stock, lentils, chili peppers, vegetable extract, and soy mince. Simmer for 30 minutes, stirring occasionally. Then add the oats and mix again. Place everything in a baking dish, cover with aluminum foil, and place in the oven at 180°C (top/bottom heat) for 30 minutes. Remove the foil and continue baking for a further 30 minutes. In the meantime, finely dice the swede and potatoes, cook them separately, and mash each one. Add a little soy or oat milk and margarine until both purées become creamy. For the sauce, fry the garlic in a little oil. Then add the soy cream, salt, herbs, chilies, tarragon, vinegar, mustard, whiskey, and maple syrup. Heat for 5 minutes, stirring constantly. Season with thyme and adjust the seasoning to taste with whiskey, mustard, and maple syrup. Remove the vegetable mixture from the oven and then spread it into a small springform pan (remove the bottom of the pan first and place the pan on a plate). Layer the turnip puree on top, followed by the mashed potatoes. Finally, carefully lift the springform pan up. Finally, pour the whiskey-soy sauce over the top and garnish with a sprig of thyme.