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Vegetarian Haggis
Vegetarian Haggis
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Vegetarian twist on traditional Scottish sausage for Robbie Burns Night from Cape Breton.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 5 fresh mushrooms, finely chopped
  • 1 cup vegetable broth
  • 0.33333334326744 cup dry 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
  • 1.5 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 pinch ground cayenne pepper
  • 1.5 teaspoons mixed spice
  • 1 egg, beaten
  • 1.3333333730698 cups steel cut oats
Instructions:
  • In a saucepan over medium heat, warm the vegetable oil. Saute the onion for 5 minutes until tender. Add carrot and mushrooms, cook for an additional 5 minutes. Mix 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, then simmer on low for 10 minutes. Stir in oats, cover, and simmer for 20 minutes.
  • Preheat your oven to 375 degrees F (190 degrees C) and lightly grease a 5x9 inch baking pan.
  • Gently combine the egg into the saucepan, then pour the mixture into the ready baking pan. Bake for 30 minutes or until it sets perfectly.

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