It’s Robert Burns’ birthday, so for a VEGAN HAGGIS tonight, I offer my version of one I found online last year for the big event. Served with champit tatties and bashed neeps (mashed potatoes and mashed turnips or rutabagas) and some greens, this makes for a festive meal.
You can also serve a cock-a-leekie soup first (potato and leek soup), which I did last year. But this year I think I’ll keep it simple. Not that Haggis is simple — it’s sort of a hodge-podge of a dish any way you make it. If you are at all squeamish, I think you will like this kind better than the unmentionable version.
