Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Vegetarian Haggis

 
One serving costs about $1.19

$1.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian
spoonacular Score:73%

Spoonacular Score: 73%

 

Vegetarian Haggis is a gluten free and lacto ovo vegetarian recipe with 6 servings. One portion of this dish contains about 22g of protein, 28g of fat, and a total of 490 calories. For $1.19 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. A mixture of lentils this way, roasted mushrooms, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 73%, this dish is solid. Similar recipes are Vegetarian haggis and mushroom wellington, Haggis, and Veggie Haggis & Tattie Pasties.

Ingredients

Servings:
1 cup
1 cup cooked french lentils
cooked french lentils
1 cup
1 cup mushrooms
mushrooms
1 cup
1 cup rolled oats
rolled oats
1 cup
1 cup mixed nuts
mixed nuts
0.5 cups
0.5 cups kidney beans
kidney beans
1 cup
1 cup sharp cheddar
sharp cheddar
4 Tbsps
4 Tbsps butter
butter
0 Tbsps
0 Tbsps whisky
whisky
0 Tbsps
0 Tbsps lemon juice
lemon juice
0 tsps
0 tsps smoked paprika
smoked paprika
1 pinch
1 pinch nutmeg
nutmeg
some
some salt
salt
some
some black pepper
black pepper
6 large
6 large chard
chard
1 cup cooked french lentils
1 cup
cooked french lentils
1 cup mushrooms
1 cup
mushrooms
1 cup rolled oats
1 cup
rolled oats
1 cup mixed nuts
1 cup
mixed nuts
0.5 cups kidney beans
0.5 cups
kidney beans
1 cup sharp cheddar
1 cup
sharp cheddar
4 Tbsps butter
4 Tbsps
butter
0 Tbsps whisky
0 Tbsps
whisky
0 Tbsps lemon juice
0 Tbsps
lemon juice
0 tsps smoked paprika
0 tsps
smoked paprika
1 pinch nutmeg
1 pinch
nutmeg
some salt
some
salt
some black pepper
some
black pepper
6 large chard
6 large
chard

Equipment

bowl
bowl
pot
pot
bowl
bowl
pot
pot


Instructions

Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 T worth of butter pieces. In a large pot of salted water, boil the chard leaves for a couple of minutes, until theyre wilted, but still bright. Drain them, and leave to cool for a moment. They dont need to be completely dry. Butter a medium-sized bowl or dish. Line the bowl with the chard leaves starting in the center and moving around like the petals of a flower. Make sure the leaves overlap one another. Their tips should hang over the outside of the bowl. Press the filling into the leave-lined bowl, and then fold the tips of the chard leaves over. Overlap them again, until you have a smooth, coherent surface of chard leaves. Dot the surface with the remaining tablespoonful of butter. Bake at 400 for 15 to 20 minutes, till its hot through.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.19
Ingredient
1 cup cooked french lentils
1 cup mushrooms
1 cup rolled oats
1 cup mixed nuts
½ cups kidney beans
1 cup sharp cheddar
4 tablespoons butter
1 tablespoon whisky
1 tablespoon lemon juice
½ teaspoons smoked paprika
1 pinch nutmeg
6 larges chard
Price
$0.55
$0.53
$0.32
$1.75
$0.16
$1.21
$0.49
$0.58
$0.10
$0.12
$0.07
$1.27
$7.15

Tips

Health Tips

  • Important note for those with gluten intolerance: oats are naturally gluten free, but cross contamination with wheat?in the factory or in the field?is a real possibility. To be on the safe side, look for oats and oat flours that say they are gluten free on the box!

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
490 Calories
21g Protein
27g Total Fat
40g Carbs
36% Health Score
Limit These
Calories
490
25%

Fat
27g
43%

  Saturated Fat
10g
67%

Carbohydrates
40g
14%

  Sugar
1g
2%

Cholesterol
40mg
13%

Sodium
325mg
14%

Alcohol
0.9g
5%

Get Enough Of These
Protein
21g
43%

Vitamin K
402µg
384%

Manganese
1mg
82%

Vitamin A
3459IU
69%

Fiber
15g
62%

Folate
202µg
51%

Phosphorus
460mg
46%

Magnesium
164mg
41%

Copper
0.71mg
35%

Vitamin B1
0.45mg
30%

Iron
5mg
30%

Zinc
3mg
26%

Potassium
817mg
23%

Vitamin C
17mg
21%

Calcium
209mg
21%

Vitamin B2
0.33mg
19%

Vitamin B6
0.36mg
18%

Selenium
11µg
16%

Vitamin B5
1mg
16%

Vitamin B3
3mg
15%

Vitamin E
1mg
10%

Vitamin B12
0.18µg
3%

Vitamin D
0.29µg
2%

covered percent of daily need

Related Recipes