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Protein Banana Bread (Oil-Free) Recipe

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This Ultimate Vegan Haggis is a hearty, plant-based twist on the traditional Scottish dish. Made with black beluga lentils, pinhead oats, mushrooms, and warm spices like nutmeg and white pepper, it delivers rich, comforting flavors without any animal products. Served best with classic sides like neeps, tatties, and kale, it’s perfect for a festive meal or whenever you crave a warming, savory dish.

Ingredients

Vegetables and Base

  • 20 g plant-based butter or margarine
  • 1 large onion, peeled and finely chopped
  • 1 large carrot, peeled and grated
  • 2 portobello/flat cap mushrooms, finely diced

Legumes and Grains

  • 1x 400 g tin black beluga lentils, drained (or cooked brown, green, or Puy lentils)
  • 250 g pinhead oats

Seasonings and Additional Ingredients

  • 1 level teaspoon white pepper
  • 1 level teaspoon ground nutmeg
  • 1½ tablespoons Marmite (or other yeast extract if gluten-free)
  • 400 ml vegetable stock (plus more water if needed)
  • 30 g sunflower seeds, chopped

Instructions

  1. Cook Vegetables: Heat the plant-based butter in a pan over medium heat. Add the finely chopped onion and grated carrot, cooking for 5-6 minutes until softened and fragrant.
  2. Add Mushrooms: Stir in the finely diced portobello mushrooms and cook for another 3-4 minutes, allowing them to release their moisture and soften.
  3. Mix Lentils and Spices: Add the drained black beluga lentils along with white pepper and ground nutmeg to the pan. Stir continuously for a couple of minutes to combine the flavors evenly.
  4. Preheat Oven: Set your oven to 180°C (360°F) to prepare for baking the haggis mixture.
  5. Combine Oats and Stock: To the pan, add the pinhead oats, Marmite, and vegetable stock. Cook gently on low heat for 15 minutes, stirring regularly so the mixture thickens. If it becomes too thick, add a splash of water to maintain a moist consistency.
  6. Add Sunflower Seeds: Remove the pan from heat and fold in the chopped sunflower seeds, giving the mix added texture and nuttiness.
  7. Bake the Haggis: Transfer the mixture into a greased loaf tin. Bake in the preheated oven for approximately 30 minutes. For an extra crispy exterior, increase the oven temperature slightly in the last few minutes of baking.
  8. Rest and Serve: Once baked, take the haggis out of the oven and allow it to rest for five minutes. Serve it traditionally with neeps, tatties, cabbage or kale, and vegan whisky cream sauce. Leftovers can be creatively used in toasties, fritters, or quesadillas.

Notes

  • You can substitute black beluga lentils with brown, green, or Puy lentils if preferred.
  • Adjust the vegetable stock or water amount to achieve your desired consistency.
  • For gluten-free variation, ensure that the pinhead oats and Marmite or yeast extract are certified gluten-free.
  • Leftover haggis is excellent for making vegan toasties, fritters, or quesadillas.

Find it online: https://bitezly.com/protein-banana-bread-oil-free-recipe/