Baked Potato with Lentil ‘Haggis’
Oh, humble spud, how we love you. Mashed, fried, roasted, it doesn’t matter, you rarely disappoint. Perhaps the best of all is the simple baked potato. Crisp skin and tender, fluffy interior, just waiting for some vegan butter, salt and pepper. On our first trip to Edinburgh, Scotland, we came across the tiny Baked Potato Shop, just off the Royal Mile. They served these huge baked potatoes topped with your choice of savory filling. Our favourite was the vegetarian haggis, and we’ve stopped in every time we’ve gone back. Here’s our tribute.
Haggis is a traditional dish of northern Scotland, and definitely not vegan. It’s a savory ‘pudding’ of ground lamb organs and oats, aggressively seasoned with black pepper and nutmeg. Doesn’t sound too appealing, but it is actually delicious. It’s been 14 years since I’ve had it (since going vegan), so it was great finding a decent vegan substitute. Lentils make a fair stand in for the lamb, but the pepper and nutmeg do most of the heavy lifting. We’ve kept this version to more of a gravy/stew consistency, rather than more of a loaf. I like it moister in this setting.
Do you have any happy vegan finds that made your transition easier? We’d love to hear your favourites!
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- 4 large baking potatoes
- 1 tablespoon vegetable oil
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 1 15oz can lentils, drained
- ½ cup oat flakes
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground coriander seed
- ¼ teaspoon ground nutmeg
- 2 cups water
- Salt to taste
- Vegan Butter
- Preheat an oven to 400F/200C.
- Rub the potatoes with a little oil and sprinkle with salt and pepper. Place on a baking sheet and roast until tender, about 45 minutes. Set aside
- In a medium pan, heat the oil over medium heat. Add the onion and garlic and cook until almost tender, 4 minutes.
- Add the lentils, oats, water, pepper and nutmeg. Bring to a gentle simmer
- Simmer until the mixture has a stew-like consistency, about 15-20 minutes.
- Split the potatoes almost fully in half, lengthwise. Push inwards from the ends to open the potato up.
- Spoon in a generous tablespoon of vegan butter, then top with an equally generous amount of lentils.