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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Me, personally, I like to do a little of both, which includes options for those who are vegetarians or keep Kosher, or those who are lactose intolerant. I did a search for a vegetarian version for Haggis and found this on . Ingredients:
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 dried 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 |
Directions:
1. 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.
2. 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.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
4. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
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