[recipe] Vegetarian Haggis

[Guest guest]

I cooked this for my dinner this evening and it was delicious. The

recipe comes from the Vegetarian Society and was posted on the

feralvegetarian list in mid-December. The recipe made enough for 4

and looks like it will slice and freeze well. It definitely need to

be served with green vegetables - I had brussels sprouts and

asparagus but savoy cabbage would be good. I can't remember how it

compares to the original vegetarian version - I may have to go out

and buy some on Wednesday when the shops open here again.

Christie

 

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.

 

from the recipes of the Vegetarian Society

http://www.vegsoc.org/news/2002/burns02.html