vegetarian haggis

vegetarian haggis
  • 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 dry 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


  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
  3. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

06/13/2019
vegetarian haggis, recipe PT15M PT1H 5 455 calories

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