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Vegan Haggis Poutine

A Scottish twist on the Canadian classic

Prep: 10-15 minutes Cook: 1 hour
2-3

Ingredients

  • 1kg waxy potatoes
  • 2 tbsp extra virgin olive oil
  • Sea salt & pepper to taste
  • 227g Macsween Vegetarian Haggis
  • 1/2 cup hard vegan cheese, broken into small chunks
  • 1 cup of your favourite gravy, homemade or store-bought

Topping options:

  • Spring onions
  • Fresh chillis
  • Red onion
  • Fresh parsley
  • Cracked black pepper
  • Chilli flakes

Method

  1. Preheat oven to 200 degrees.
  2. Rinse and chop potatoes into chip-sized slices. Leave the skin on or peel, as you prefer.
  3. In a large bowl, toss with olive oil and a generous sprinkle of salt and pepper to season. Spread potatoes onto a large baking tray lined with parchment paper or foil and bake for 45-55 minutes until golden and crispy, turning once or twice throughout.
  4. While the chips are baking, crumble half a vegetarian haggis into a non-stick pan and sauté at medium heat until cooked throughout and starting to crisp up a little.
  5. Prepare your gravy and set aside, break vegan cheese into small chunks, and prepare the rest of your chosen toppings- slice spring onions, slice or dice fresh chillis and red onion, chop parsley, etc.
  6. Once the chips are cooked, transfer them to a large platter and top with half the vegetarian haggis crumble and cheese chunks. Pour gravy on top and add the rest of the haggis and cheese.
  7. Sprinkle on your choice of toppings and dig in!
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