Vegetarian Haggis
- Preparation and cooking time
- Total time
- More effort
- Serves 6
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Showing items 1 to 6 of 6
- I finely chopped medium onion
- I finely chopped I carrot
- I finely chopped 6 medium mushrooms
- 75gm red lentils
- 45 gm mashed borlotti beans
- 50 gm rolled oats
- 50 gm buckwheat
- 30 gm ground hazelnuts
- 45 gm ground almonds
- 50 gm vegetarian suet
- 5 gm black pepper
- 250 ml vegetable stock
- 2 tbsp oil
- 1 tbsp lemon juice
- Dash soy sauce
- dash of gravy browning
Method
step 1
Gently fry the onion, carrot and mushrooms in a large frying pan or wokstep 2
Cook the lentils in the stock and reduce the liquid to about 250 mlstep 3
Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.step 4
Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappearstep 5
Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins
