This is one that we will have Rabbie Burns turning in his grave.
Vegetarian Haggis
Ingredients
- 100g/4oz onion, peeled & finely chopped
- 15ml/1tbsp sunflower oil
- 50g/2oz carrots, grated
- 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/2 tbsp soy
- 7.5ml/11/2tsp dried thyme
- 5ml/1tsp dried rosemary
- generous pinch cayenne pepper
- 7.5ml/11/2 tsp mixed spice
- 200g/8oz pinhead oatmeal
- Freshly cracked black pepper
Method
1. Pre-heat the oven to 190°C, 375°F or Gas Mark 52. 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, soya nd 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.
Make sure that you don't add too little pepper as this should be quite spicy.
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, soya nd 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.
Make sure that you don't add too little pepper as this should be quite spicy.
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