Vegetarian Haggis recipe

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Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
1 cup vegetable broth
⅓ 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 ½ teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 ½ teaspoons mixed spice
1 egg, beaten
1 ⅓ cups steel cut oats

Nutrition Info

162.7 calories
carbohydrate: 22.5 g
cholesterol: 18.6 mg
fat: 5.6 g
fiber: 5.4 g
protein: 6.6 g
saturatedFat: 0.9 g
servingSize: -
sodium: 175.6 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.

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