How to Host an Easy Vegan-Vegetarian Burns Night
Well, on to the haggis. The idea of “vegan haggis” makes everyone I’ve ever mentioned it to laugh, and with good reason: it’s a silly idea. What you’re doing here is basically making a lentil loaf… but with the sorts of spices that sort of evoke Scottish cooking. I like this recipe, even though it requires you to grate carrots, which is one of the most awful kitchen tasks to perform. Also, I recommend making the Scotch-almond milk-agave reduction—it adds a nice whiskey flavor to your food, so you don’t have to take a sip of liquor in between bites. (Before this, I allow my non-vegan guests a treat at my Burns Supper: rarebit, a cheese sauce made with beer and eaten on toast. I know, the dish is traditionally Welsh, but my father learned to make it from his off-the-boat Scottish father, so don’t give me any guff.)