version #2 from the files Vegetarian Haggis

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This is Christie's version, the other is Isis

 

Vegetarian Haggis

 

100g/4oz onion, peeled & finely chopped

15ml/1tbsp sunflower oil

50g/2oz carrots, very finely chopped

35g/11/2 oz mushrooms, finely chopped

50g/2oz red lentils

600ml/1pint vegetable stock

25g/1oz mashed, tinned red kidney beans

35g/11/2 oz ground peanuts

25g/1oz ground hazelnuts

30ml/2tbsp shoyu ( soy sauce)

15ml/1tbsp lemon juice

7.5ml/11/2tsp dried thyme

5ml/1tsp dried rosemary

generous pinch cayenne pepper

7.5ml/11/2 tsp mixed spice

200g/8oz fine oatmeal

Freshly ground black pepper

 

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 1lb loaf tin

and bake for

30 minutes.

7. Serve with mashed neeps and tatties.

 

 

I've been smiling lately, dreaming about the world as one.

And I believe it could be someday, it's going to come.

Cat Stevens - Peace Train

 

 

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