Vegetarian Haggis Good Recipes

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Vegetarian Haggis

"'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian model of The Robbie Burns Night sausage, passed directly to me through a few friends from Cape Breton."

Ingredients :

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
five clean mushrooms, finely chopped
1 cup vegetable broth
1/three cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
three tablespoons floor 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 combined spice
1 egg, crushed
1 1/3 cups metal cut oats

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H20M

Heat the vegetable oil in a saucepan over medium warmness, and saute the onion five minutes, till tender. Mix in carrot and mushrooms, and keep 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 mins. Stir in oats, cover, and simmer 20 mins.
Preheat oven to 375 tiers F (one hundred ninety stages C). Lightly grease a 5x9 inch baking pan.
Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake half-hour, until company.

Notes :

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