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Vegetarian Haggis

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Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Servings 1

Ingredients
  

  • 100 g 4oz onion, peeled and finely chopped
  • 1 tbsp 15ml sunflower oil
  • 50 g 2oz carrots, very finely chopped
  • 35 g 1½ oz mushrooms, finely chopped
  • 50 g 2oz red lentils
  • 600 ml 1pt vegetable stock
  • 25 g 1oz mashed, tinned red kidney beans
  • 35 g 1½ oz ground peanuts
  • 25 g 1oz ground hazelnuts
  • 2 tbsp 30ml shoyu or soy sauce
  • 1 tbsp 15ml lemon juice
  • 1½ tsp dried thyme
  • 1 tsp dried rosemary
  • Generous pinch cayenne pepper
  • ½ tsp mixed spice
  • 200 g 8oz fine oatmeal
  • Freshly ground black pepper

Instructions
 

  • Pre-heat the oven to 190°C (375°F, gas mark 5).
  • Sauté the onion in the oil for 5 mins, then add the carrot and mushrooms and cook for a further 5 mins.
  • Now add the lentils and three quarters of the stock.
  • Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10-15 mins.
  • Then add the oatmeal, reduce the heat and simmer gently for 15-20 mins, adding a little extra liquid if necessary.
  • Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 mins.
  • Serve with mashed neeps and tatties.

Notes

If you don't have any red lentils in the cupboard you could always use green instead.