Vegetarian Haggis recipe

10 servings

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

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.