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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A vegan form of the Scottish Haggis. Crisp and tasty and full of desirable flavor. A sure win! Ingredients:
100 g onions, peeled & finely chopped |
15 ml sunflower oil |
50 g carrots, very finely chopped |
35 g mushrooms, finely chopped |
50 g red lentils |
600 ml vegetable stock |
25 g mashed tinned red kidney beans |
35 g ground peanuts |
25 g ground hazelnuts |
30 ml shoyu (soy sauce) |
15 ml lemon juice |
7 1/2 ml dried thyme |
5 ml dried rosemary |
1 pinch cayenne pepper |
7 1/2 ml mixed spice |
200 g fine oatmeal |
fresh ground black pepper |
Directions:
1. Preheat 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.
5. Cook everything, well mixed together, for a further 10 to 15 minutes.
6. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
7. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
8. Serve with mashed neeps and tatties.
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