Vegetarian Haggis

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 5 fresh mushrooms, finely chopped
  • 1 cup vegetable broth
  • 1/3 cup dried red lentils
  • 2 tablespoons canned kidney beans, drained, rinsed, and mashed
  • 3 tablespoons ground peanuts
  • 2 tablespoons ground hazelnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 pinch ground cayenne pepper
  • 1 1/2 teaspoons mixed spice
  • 1 egg, beaten
  • 1 1/3 cups steel cut oats

Directions

  • Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice.
  • Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5×9 inch baking pan.
  • Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Stuart