Vegetarian Haggis

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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 5x9 inch baking pan.
• stir the egg into the saucepan. transfer the mixture to the prepared baking pan. bake 30 minutes, until firm.