Vegan Haggis

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Vegan Haggis

I got this recipe years ago from an organic cafe in Glasgow called Grassroots.

1/3 cup steel-cut oats

2-1/2 tbsp vegetable oil

3 cloves garlic, minced

1 small onion, chopped

1/2 tsp each: sea salt, freshly ground pepper

1 tsp garam masala

1/4 cup drained, canned brown lentils, rinsed

3/4 cup finely chopped, peeled carrots

3/4 cup finely chopped, peeled rutabaga

1/3 cup finely chopped mushrooms

1/3 cup canned red kidney beans, drained, rinsed

1/4 cup margarine

2 tbsp peanuts, chopped

3 tbsp almonds, chopped

3 tbsp walnuts, chopped

1 tbsp water

In small saucepan, cook oats as per package instructions. Rinse; reserve. In

large skillet, heat oil over medium-high. Add garlic, onion, salt, pepper and

garam masala. Cook, stirring, until onions soften, 2 to 3 minutes. Add lentils,

carrots and rutabaga. Cook, stirring, 2 minutes. Add mushrooms. Cook, stirring,

2 minutes. Stir in kidney beans and butter until it melts. Add peanuts, almonds

and walnuts. Cook, stirring, until nuts soften slightly but retain crunch.

Remove from heat. Stir in reserved oatmeal.

Add water to 9-by-5-inch loaf pan. Add haggis mixture. Cook in preheated 350F

oven until top is crispy, 35 to 40 minutes.

Turn haggis out into serving bowl. Using fork, break it up, then fluff.

Makes 4 to 6 servings.