Gluten-Free, Vegan Haggis Wellington is one of my favourite meals. Great for a special Sunday roast, a celebration meal or any special occasion. It does take a little bit of preparation but it is well worth it! You can also eat this cold. It is really great the next day!
The mushroom duxelle adds a layer of mushroom, umami delicious, luxury between the pastry and haggis filling.
You can serve this with almost anything, I love Gluten-Free, Vegan Haggis Wellington with Crispy Roast Potatoes and gluten-free, vegan gravy, or with Potato and Butternut Squash Rosti, or how about Roasted Winter Vegetables with Almonds and Olives for a special treat!
Allergy Information – Gluten-Free, Vegan Haggis Wellington
Gluten-Free, Vegan Haggis Wellington is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Check pastry ingredients (they vary) to qualify the allergy information.
Top Tips – Gluten-Free, Vegan Haggis Wellington
Use a mixture of chestnut and wild mushrooms in the duxelle. Wild mushrooms add a depth of flavour and texture to the duxelle.
Gluten-free, vegan puff pastry is now available in most supermarkets. I find it is great to cook with. If you prick the pastry with a fork it will help the pastry rise evenly.
Oats, lentils and seeds are some of my store cupboard essentials. I eat them regularly, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Gluten-Free, Vegan Haggis Wellington
Preparation time 40 minutes
Cooking time 50 minutes
Ingredients – Gluten-Free, Vegan Haggis Wellington – Haggis Filling
15 grams pumpkin seeds
15 grams sunflower seeds
40 grams gluten-free oats (jumbo oats if you can get them)
15 grams (~1 tablespoons) gluten-free vegan margarine
0.25 teaspoon asafoetida
1 small (~60 grams) carrots
100 grams turnip
50 grams mushrooms (~three mushrooms)
200 grams (~0.5 can) of red kidney beans
0.25 teaspoon sea salt
0.25 teaspoon ground black pepper
0.5 teaspoons ground white pepper
0.25 teaspoon allspice
0.25 teaspoon freshly grated nutmeg
50 grams dried red lentils
300 millilitres vegetable stock
Ingredients – Gluten-Free, Vegan Haggis Wellington – Mushroom Duxelle
250 grams chestnut mushrooms
2 tablespoons olive oil
1 large sprig fresh thyme
0.25 teaspoons sea salt flakes
0.25 teaspoons freshly ground black pepper
100 millilitres dry sherry or vermouth
Ingredients – Gluten-Free, Vegan Haggis Wellington – Pastry
1 packet of ready made gluten-free, vegan puff pastry (usually comes as a sheet)
Method – Gluten-Free, Vegan Haggis Wellington – Haggis Filling
1. Toast the pumpkin and sunflower seeds in a large dry pan until they change colour slightly and you can smell them toasting. Remove from the heat and grind to a powder
2. In the same pan toast the oats and set aside
3. Finely chop the carrots, swede and mushrooms to approximately a five millimetre dice
4. Add the margarine to the pan and melt on a medium heat. Add the asafoetida, stir well and gently fry for 30 seconds, add the diced vegetables and fry gently with a lid on until they start to soften (~five minutes)
5. Roughly chop the kidney beans and add to the pan. Stir well and cook with the lid on for a few minutes. Then add the ground seeds, salt, black and white pepper, allspice and nutmeg. Stir well and cook for a few minutes with the lid on
6. Add the lentils to the pan and mix well then add the oats and mix well. Cook gently for a few minutes with the lid on. Add the vegetable stock, incorporate everything really well and replace the lid. Cook gently for 10 minutes until all the liquid is absorbed. You will see the change in texture and you will begin to smell that unmistakable oaty, nutty, spicey aroma. The mixture should be wet and sticky enough to just about to hold together. If it seems dry add a little more stock and cook for a few minutes longer
7. Remove from the heat and allow to cool
Method – Gluten-Free, Vegan Haggis Wellington – Mushroom Duxelle
1. Very finely chop the mushrooms, remove the thyme from the sprigs and chop finely
2. Heat the olive oil in a large pan and add the mushrooms and fresh thyme to the pan. Fry gently for approximately 10 minutes, stirring frequently, until the mushrooms are soft
3. Season the mushrooms with salt and pepper (to taste), add the sherry (or vermouth) and cook for about 10 minutes until all the liquid has been absorbed. The mixture should hold its shape when pressed gently. Remove the mushroom duxelle from the pan and allow to cool
Method – Gluten-Free, Vegan Haggis Wellington – Assembly
1. Preheat the oven to 170 C (fan)
2. Roll out the gluten-free, vegan puff pastry sheet onto a flat, greased baking sheet. Prick the pastry all over with a fork
3. Spread the mushroom duxelle mixture over the pastry in a thin, even layer
4. Shape the haggis mixture into a large sausage shape approximately six centimetres shorter than the pastry sheet
5. Lay the haggis into the centre of the pastry sheet, brush a little non-dairy milk (or water) along the long length of the pasty and roll the pastry up around the haggis leaving the ends open. Gently press the long seam together. Carefully turn the wellington over so the seam is on the bottom (re-position the wellington so it is in the centre of the baking sheet). Brush the inside of the ends of the wellington with non-dairy milk (or water) and press together. score the pasty to make a pattern and brush the wellington with olive oil (or non-dairy milk) and place in the oven for 50 minutes until golden brown, turn 180 degrees half way through cooking to ensure even browning
6. Remove from the oven and allow to cool for at least 10 minutes before slicing