Vegan Whisky Sauce
Prep 10 minutes
Cook 30 minutes
Serves 4-6 people
Ingredients
Method
Heat the butter in a pan over medium-heat until it melts and add the shallots. Cook until soft and then add the garlic and bay leaf to the pan. Cook for about a minute and add the whisky. Simmer until the whisky is absorbed by the shallots.
Pour in the stock and simmer for 5-10 mins until the stock has reduced by half and then stir in the coconut cream and dijon mustard. Simmer for another 5 mins until the sauce has thickened slightly. Season with salt and pepper and serve with vegan haggis!
Recipe and Photography: Lee Nottle