Mini Vegetarian Haggis

Course Vegetarian

Cuisine Scottish

Servings

Prep Time 40

Cook Time 25

Total Time 1 5

100 g/4oz onion, finely chopped
15 ml/1tbsp sunflower oil
50 g/2oz carrots, very finely chopped
35 g/1.5oz mushrooms, finely chopped
50 g/2oz red lentils
600 ml/1pint vegetable stock
25 g/1oz mashed tinned red kidney beans
35 g/1.5oz ground peanuts
25 g/1oz ground hazelnuts
0.5 tbsp soy sauce Use Tamari to make the recipe gluten free
1 tbsp lemon juice
2 tsp dried thyme
2 tsp dried rosemary
generous pinch cayenne pepper
2 tsp mixed spice
1 tsp freshly ground black pepper
salt to taste
200 g/8oz fine oatmeal Be sure to use oats that are completely gluten free for a gluten free option

Pre-heat the oven to 190°C, 375°F or Gas Mark 5.
Heat the oil in a large frying pan over medium heat.
Sauté the onion in the oil for 5 minutes.
Add the carrot and mushrooms and cook for a further 5 minutes.
Now add the lentils and three quarters of the stock.
Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, soy sauce, lemon juice and seasonings.
Cook everything, well mixed together, for a further 10 to 15 minutes.
Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 – 25 minutes.
Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.

Recipe courtesy of the Vegetarian Society, reprinted with permission

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