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HAGGIS (VEGETARIAN STYLE)




Source of Recipe


unknown


List of Ingredients





100 g (4 oz) onion, peeled & finely chopped
15 ml (1 Tablespoon) sunflower oil
50 g (2 oz) carrots, very finely chopped
35 g (1½ oz) mushrooms, finely chopped
50 g (2 oz) red lentils
600 ml (1 pint) vegetable stock
25 g (1 oz) mashed, tinned red kidney beans
35 g (1½ oz) ground peanuts
25 g (1 oz) ground hazelnuts
30 ml (2 Tablespoons) shoyu ( soy sauce)
15 ml (1 Tablespoon) lemon juice
7.5 ml (1½ teaspoon) dried thyme
5 ml (1 teaspoon) dried rosemary
generous pinch cayenne pepper
7.5 ml (1½ teaspoon) mixed spice
200 g (8 oz) fine oatmeal
Freshly ground black pepper


Recipe



1. Pre-heat the oven to 190°C, 375°F or Gas Mark 5
2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.

3. Now add the lentils and three quarters of the stock.

4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
Cook everything, well mixed together, for a further 10 to 15 minutes.

5. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.

6. Turn the mixture into a lightly oiled 1 LB. loaf tin and bake for 30 minutes.

7. Serve with mashed neeps and tatties