Recipe

What Are Your Thoughts On Making Vegetarian Versions Of Trad

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What are your thoughts on making Vegetarian versions of Traditional Meat dishes?? Share in comments.
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My vegetarian version of Haggis, National dish of Scotland for #acrosskitchenlines. I made stuffed peppers with Haggis with a side of sweet potato tatties and tiny sourdough and chive pancakes for texture and tang. In the end I also used pan seared haggis as a condiment for a bowl of curried ramen. Yummmm!
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The real recipe of haggis sounds torturous to me and reading through the whole thing is quite scary. No apologies for the choice of adjective because torture sounds apt when death and killing of a living being is involved. That said, I think it must have been completely justified for the time this dish gained popularity because of the limited access to fresh plant based ingredients. Animals protein was easily accessible in the cold of winters when nothing else would grow during that time. People were making the best use of each and every bit of the animal (unlike today). So, Scottish people, I respect you for this crazy creation (and Scotch of course).
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☑️Recipe
– 1 medium or 200 gm finely chopped onion
– 2 numbers or 150 gm diced carrots
– 8 number or 100 gm chopped mushrooms
– 4 cloves garlic
– 2 tbsp oil
– 50 gm red lentils (masoor)
– 50 gm green gram (moong)
– 50 gm of soy protein (Nutrella, Indian store)
– 65 gm rolled oats (dalia)
– 50 gm barley
– 1 cup vegetable broth
– 2 tsp black pepper
– 1 tsp cinnamon powder
– 1 tsp cumin
– 2 tsp garam masala/ allspice
– 1/2 tsp nutmeg
– 20 gm ground hazelnuts
– 20 gm ground almonds
– 1 tbsp lemon juice
– 1 tbsp soy sauce
🔜 Full step by step recipe on my blog. Link in bio.
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