Mini Vegetarian Haggis
The Vegetarian Society
g/4oz onion, finely chopped
ml/1tbsp sunflower oil
g/2oz carrots, very finely chopped
g/1.5oz mushrooms, finely chopped
g/2oz red lentils
ml/1pint vegetable stock
g/1oz mashed tinned red kidney beans
g/1.5oz ground peanuts
g/1oz ground hazelnuts
Use Tamari to make the recipe gluten free
generous pinch cayenne pepper
freshly ground black pepper
salt to taste
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, shoyu, 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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