A traditional Scottish dish that has been enjoyed by Scots for centuries. Also known as 'poor mans haggis'!A large scoop of Skirlie accompanied with neeps and tatties (mashed turnip and potatoes) and lots of veggie gravy is a tasty budget-friendly Hogmanay or Robert Burns Supper, or any time of the year meal, side-dish, or garnish.
Over a medium heat cook and stir frequently for 10-15 minutes until the oatmeal is toasted golden and crisp. Be careful not to let the oatmeal sit in one spot for too long as it may brown too much.
Remove the pan from the heat and check the seasoning. Add plenty of black pepper and enough salt to taste.
Optional: Dot two tablespoons of vegan butter over the cooked and seasoned skirlie in the pan and it will melt through the skirlie.
2 tablespoons vegan butter
Oil-free method:
Pour the vegetable stock into the pan and bring to a simmer over a medium heat.Mix through the onion and dried herbs.
Lower the heat and simmer for about 10 minutes until the onion is soft and stock has nearly evaporated. If the veggie stock dries up too quick add a few extra tablespoons. Give it an occasionally stir.
Add the oatmeal and nutritional yeast flakes and mix thoroughly.
Over a medium heat, toast the oatmeal for around 10-15 minutes until it is golden brown and crisp.While toasting you need to frequently stir the oatmeal around to avoid browning too much and to evenly toast.
Remove the pan from the heat and check the seasoning and add enough black pepper and salt to taste. Extra nutritional yeast flakes can be stirred through if liked.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. Data is for the skirlie cooked in 3 tablespoons of oil and does not include the optional vegan butter garnish.
Data for the oil-free skirlie is: 220 kcal, 1 g saturated fat, 2g sugar, 2mg Iron, 38g Carbs, 242mg sodium, 137IU vitamin A, 9g protein, 4g fat, 7g fiber, 42mg calcium.
Skirlie can be stored in the fridge for up to 3 days in a covered container.
To reheat - place the skirlie back in the pan and over a medium heat, stir frequently until heated through. A small amount of oil of vegetable stock can be heated first before adding the skirlie to reheat.
Skirlie can be frozen for up to 2-3 months.
Skirlie can be enjoyed chilled straight from the fridge as a quick snack.
Use skirlie as a side dish along with other veggies, grains, pulse, etc.
Or use as a haggis replacement, and serve with mashed potatoes, mashed turnip, and lots of gravy. Or serve alongside a tasty veggie haggis!
Skirlie can also be sprinkled over salad, soups, or stews for an instant flavour and nutrition boost.