Vegan Whisky Sauce

Prep 10 minutes
Cook 30 minutes
Serves 4-6 people

Ingredients

• 100ml whisky
• 1 shallot - finely diced
• 2 garlic cloves - finely chopped
• 1 bay leaf
• 1 ½ tablespoon vegan butter
• 200ml full-fat coconut milk
• 200ml vegetable stock
• 1 tsp dijon mustard
• salt and pepper - to taste

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