Vegetarian Haggis

Vegetarian Haggis

Heat the vegetable oil in a saucepan over medium heat, and saute
the onion 5 minutes, until tender. Mix in carrot and mushrooms, and
continue 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 minutes. Stir in oats, cover, and simmer
20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a
5×9 inch baking pan.
Stir the egg into the saucepan. Transfer the mixture to the prepared
baking pan. Bake 30 minutes, until firm.
Course Breakfast
Cuisine Chinese

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 5 fresh mushrooms, finely chopped
  • 1 cup vegetable broth
  • 1/3 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 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 pinch ground cayenne pepper
  • 1 1/2 teaspoons mixed spice
  • 1 egg, beaten
  • 1 1/3 cups steel cut oats

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