Veggie haggis
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Veggie haggis
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This Scottish favourite is given a vegetarian twist with nuts, lentils and mushrooms, from The Vegetarian Society
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Ingredients
- 100g Onions, peeled and finely chopped
- 15ml sunflower oil
- 50g Carrots, very finely chopped
- 35g Mushrooms, finely chopped
- 50g Puy Lentils
- 600ml vegetable stock
- 25g tinnedred Kidney beans, mashed
- 35g ground Peanuts
- 25g ground Hazelnuts
- 1/2 tbsp Shoyu Sauce, (soy sauce)
- 1 tbsp lemon juice
- 2 tsp dried Thyme
- 2 tsp dried Rosemary
- 1 generous pinch cayenne pepper
- 2 tsp Mixed spice
- 200 g fine oatmeal
- 1 tsp freshly ground black pepper
- Salt, to taste
Method
1. Preheat the oven to 190C/gas 5.2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
3. Now add the lentils and three quarters of the stock.
4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes.
5. Then add the oatmeal, reduce the heat and simmer gently for 15 - 20 minutes, adding a little extra liquid if necessary.
6. Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 - 25 mins
7. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org
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Latest Comment
hi - just wandering if there is something that can be used instead of peanuts for this recipe? thanks! :)