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Vegan Whisky Sauce

Prep 10 minutes
Cook 30 minutes
Serves 4-6 people



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