Meera Sodha’s vegetarian recipe for haggis dan dan noodles
Meera Sodha proposes a campaign called Vegetarian Haggis Isn’t Just for Burns Night. The Scots already know how good this blend of pulses, vegetables, oats and spices is — meaty without being meat. She began eating it because she shares a birthday with Robert Burns, but says it deserves to be eaten all year round, and she has introduced the haggis to dan dan noodles, which she finds they get on like a house on fire.
Do not be put off by the list of ingredients. The first four are stirred together to make a sauce, and the majority are put into a pan, one after another, and come together quickly. Prep 15 min Cook 30 min Serves 4. To make the haggis topping, put the oil in a wide saucepan on a medium-high heat and, once hot, add the garlic and ginger.
Cook for two minutes until fragrant, then crumble in the haggis. Stir frequently for around eight minutes until it starts to brown in spots, then stir in the five spice, followed by the soy and hoisin sauces.
Scotland