Meat-free haggis recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Scottish
Serves: 8
Ingredients
  • 1 small onion, finely diced
  • 1 tablespoon olive oil
  • 2 tablespoons shortening
  • 1 medium carrot, finely grated
  • 1 cup button mushrooms, diced
  • ¾ cup red lentils
  • 2 cups vegetable stock
  • 1 cup kidney beans, mashed with a fork
  • ¾ cup mixed nuts, finely ground
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon rosemary, minced
  • Pinch cayenne pepper
  • Salt & fresh ground blackpepper to taste
  • 3 cups quick cook oatmeal
  • ½ cup Scotch
  • ½ cup water
Instructions
  1. Preheat oven to 375 degrees
  2. Combine onion,olive oil and shortening in a large skillet over a medium heat and saute until onions are tender - about four minutes
  3. Add carrots and mushrooms and cook a further 3 minutes
  4. All the lentils and 1½ cups stock and set to simmer
  5. Meanwhile combine the kidney beans with the remaining stock
  6. One the lentil and vegetable mixture has reached a simmer add the beans, nuts, soy sauce, lemon juice and seasonings
  7. Cover, reduce heat to low and simmer for 10 minutes
  8. Stir in the oats,Scotch and water and remove from the heat
  9. Lightly oil 8 ramekins or other small baking dishes. Spoon the mixture into the ramekins, cover with foil and bake for 30 minutes.
  10. Uncover during the final 5 minutes. Let cool for 10 minutes before serving
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/vegetarian-haggis-recipe/