Veggie Haggis
100g/4oz onion,
peeled & finely
chopped
15ml/1tbsp sunflower oil
50g/2oz carrots, very finely chopped
35g/11/2 oz mushrooms, finely chopped
50g/2oz red lentils
600ml/1pint vegetable stock
25g/1oz mashed, tinned red kidney beans
35g/11/2 oz ground peanuts
25g/1oz ground hazelnuts
l/2tbsp shoyu ( soy sauce)
1tbsp lemon juice
2tsp dried thyme
2tsp dried rosemary
generous pinch cayenne pepper
2 tsp mixed spice
200g/8oz fine oatmeal
1 tsp freshly ground black pepper
salt to taste
1. Pre-heat 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. Cook everything,
well mixed together, for a further 10 to 15 minutes.
5. Then add the oatmeal, reduce the heat and simmer gently for 15 to
20 minutes, adding a little extra liquid if necessary.
6. Turn the mixture into 4 lightly oiled pudding tins (to be supplied
on the day of shoot) and bake in the centre of the oven for 20 – 25
mins
7. Serve with mashed neeps (swede) and tatties (potatoes), green veg
and onion gravy.
© The
Vegetarian Society
|
Other recipes in this series:
Leek and Caerphilly Cheese Crumble
Ale and Mushroom Puff Pastry Pie with Champ
Aubergine, Potato and Chick Pea Balti
Blind Scouse
Canal Floddies
Cornish Pasties
Dovedale & Beetroot Layered Yorkshire Pudding |
