David Bann has been at the forefront of the meat free dining scene in Edinburgh for the best part of this century; a modern stylish restaurant serving meals with influence from around the world. We reached out looking for a recipe to celebrate Veganuary and not only did they deliver but they also helped us celebrate Burns night. We can’t wait to try this.
Haggis, Neeps And Tatties Mille Feuille with Whisky Sauce
For the haggis:
- 2 tbsp vegan margarine
- 4 medium shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 large parsnip, grated
- 200g chestnut mushrooms, diced
- 200g dry puy lentils, cooked and drained
- 50g pumpkin seeds, chopped
- 50g toasted walnuts, chopped
- 1 tsp finely ground black pepper
- ½ tbsp white pepper
- 1 tsp dried thyme
- ½ tbsp grated nutmeg
- 1 tsp ground allspice
- 200g rolled oats
- 300ml mushroom stock
- 1 tsp yeast extract
Method:
In a pan, on a low heat, melt the vegan margarine, then add the shallots and garlic and cook until golden (about 5 minutes). Add the parsnip and mushrooms and cook for further 5 minutes. Add lentils, pumpkin seeds, toasted walnuts, herbs / spices, and the oats. Cook for 3 or 4 minutes, then add the stock and yeast extract and mix well. Taste and adjust seasoning if needed. Simmer on low heat for about 20 minutes. Grease a loaf tin and transfer the cooked mix into it, then bake in an oven preheated to 190°C for about 25 minutes.
Other components for the mille feuille:
- 1 packet ready-made vegan puff pastry
- Mashed neeps
- Mashed tatties
Any vegan ready-rolled puff pastry will do the job and save you a few hours of work (but of course if you have the time you’ll get the best results making your own!) Everyone has their own exact method of making neeps and tatties, and they’re easy to veganize by using vegan margarine and vegan cream.
Place the puff pastry sheet on an oven tray lined with parchment paper, and poke a few holes with a fork to avoid bubbles. Cut the sheet in 18 pieces (approx 10cm x 5cm each) and cover with more parchment paper, then lay another oven tray on top to avoid the pastry puffing up. Bake at 190°C for 15 minutes.
For the whisky sauce:
- 1 tbsp vegan margarine
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 250ml vegan cream
- 75ml Scottish whisky
- ½ tsp wholegrain mustard
- pinch turmeric
- 1 tsp lemon juice
- salt to taste
Method:
Melt the margarine in a pan then add the chopped shallot. Cook for 3 minutes on a low heat and add the garlic. Cook for another 3 minutes. Add the “cream” and the whisky. Once hot, whisk in the mustard, turmeric and lemon juice. Blend until smooth and season to taste.
Assembly:
Place a tablespoon of whisky sauce on each plate (this is to prevent the mille feuille sliding around) and set a piece of the cooked puff pastry on top. Cut a portion of haggis of the same dimensions and place on top. Add another layer of pastry. Add your neeps on top and cover with another layer of pastry. Now you can serve the potato mash next to it, or you could pipe it on top with a piping bag. Serve with warm whisky sauce, and garnish with a sprig of fresh parsley or pea shoots.
Image credit: @Danielkorzynski_photography
