Veggie Haggis
recipe
Veggie Haggis
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If you want a traditional Scottish meal but can't stomach the full on haggis, try this tasty vegetarian option
Ingredients
- 100g/4oz onion, peeled & finely chopped
- 15ml/1tbsp sunflower oil
- 50g/2oz carrots, very finely chopped
- 35g/11/2 oz mushrooms, finely chopped
- 50g/2oz red lentils
- 600ml/1pint vegetable stock
- 25g/1oz mashed, tinned red kidney beans
- 35g/11/2 oz ground peanuts
- 25g/1oz ground hazelnuts
- 30ml/2tbsp shoyu ( soy sauce)
- 15ml/1tbsp lemon juice
- 7.5ml/11/2tsp dried thyme
- 5ml/1tsp dried rosemary
- Generous pinch cayenne pepper
- 7.5ml/11/2 tsp mixed spice
- 200g/8oz fine oatmeal
- Freshly ground black pepper
Serves:
4
Preparation:
10
Cook Time:
75
Total Time:
85min
Directions
More recipes like this
- Pre-heat the oven to , or Gas Mark
- Saute the onion in the oil for minutes, then add the carrot and mushrooms and cook for a further minutes.
- Now add the lentils and three quarters of the stock.
- Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
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