Monday, January 25, 2016

Is there anything worse than haggis? I'll tell you.


Vegetarian Haggis

20 reviews

Made 23 times


"'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' 

Here's a tasty vegetarian version of The Robbie Burns Night sausage,
passed on to me by some friends from Cape Breton."

1 h 20 m 10 servings 163 cals


1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
1 cup vegetable broth
1/3 cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 1/2 teaspoons mixed spice
1 egg, beaten
1 1/3 cups steel cut oats
Add all ingredients to list

Heat the vegetable oil in a saucepan over medium heat, and saute the
onion 5 minutes, until tender. Mix in carrot and mushrooms, and
continue cooking 5 minutes. Stir in broth, lentils, kidney beans,
peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme,
rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce
heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer
20 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly
grease a 5x9 inch baking pan. Stir the egg into the saucepan. Transfer
the mixture to the prepared baking pan. 
Bake 30 minutes, until firm.

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