Veggies can now enjoy the highlight of a Burns' Night Supper thanks to a simple, delicious, alternative haggis recipe from The Vegetarian Society's Cordon Vert School.

For those who like an easier life, Macsweens of Edinburgh have just the thing-a ready made vegetarian haggis! Great care is taken in the making of this delicacy and only the finest ingredients are used but with the same tasty, traditional flavours. Not only is it approved by The Vegetarian Society, but it is also available nationwide, call 0131 440 2555 for more details.

Vegetarians don't have to miss the highlight of a Burns' Night supper with these simple alternatives.

• 100g/4oz onion, peeled & finely chopped
• 15ml/1tbsp sunflower oil
• 50g/2oz carrots, very finely chopped
• 35g/11/2 oz mushrooms, finely chopped
• 50g/2oz red lentils
• 600ml/1pint vegetable stock
• 25g/1oz mashed, tinned red kidney beans
• 35g/11/2 oz ground peanuts
• 25g/1oz ground hazelnuts
• 30ml/2tbsp shoyu ( soy sauce)
• 15ml/1tbsp lemon juice
• 7.5ml/11/2tsp dried thyme
• 5ml/1tsp dried rosemary
• generous pinch cayenne pepper
• 7.5ml/11/2 tsp mixed spice
• 200g/8oz fine oatmeal
• Freshly ground black pepper

Pre-heat the oven to 190°C, 375°F or Gas Mark 5. Meanwhile, Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes. Now add the lentils and three quarters of the stock, blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes and serve with mashed neeps and tatties.

Source: Vegetarian Society of the UK

• 2oz rolled oats
• 2oz pinhead oatmeal
• 2oz mixed chopped nuts
• 2 oz margarine
• 1 large carrot
• 4oz mushrooms
• 1 large onion
• small can kidney beans (drained)
• 2 oz vegetarian suet
• 1/2 teaspoon yeast extract
• 1 tablespoon (or more!) whisky
• 1 teaspoon (at least) freshly ground black pepper
• juice 1/2 lemon (or 1 lime)
• 3 teaspoons of dried mixed herbs

Melt half the margarine in an ovenproof saucepan / casserole. Add oats, oatmeal and nuts and cook for 3 minutes. Put in bowl. Chop carrot, mushrooms onion and kidney beans finely. Melt rest of margarine, add chopped veg, and cook for another 2 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes. Transfer to medium oven for 40 minutes.

Source: dancerdown dot com

• 6 medium unpeeled onions, trimmed
• 50g sunflower margarine
• 50g organic rolled oats
• 50g pinhead oatmeal
• 50g chopped mixed nuts
• 1 onion, finely chopped
• 100g mushrooms, finely chopped
• 1 carrot, finely chopped
• 200g can red kidney beans, drained and chopped
• 50g vegetable suet
• 1 teaspoon yeast extract
• 1 teaspoon ground black pepper
• 2 tbsp chopped mixed fresh herbs
• pinch of grated nutmeg
• juice of 1 lime
• 1 tbsp whisky
• seasoning
• chopped fresh chives and parsley, to garnish

Cut a slice from the bottom of each of the onions, so that they stand upright. Cut a cross in the top of each onion - about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.

Preheat the oven to 190°C/375°F/gas 5. To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.

Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.

Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.

Source: Haggis Hunt