Vegetarian Haggis Recipe

• 1 tbsp 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 tbsp Canned Kidney Beans (drained, rinsed & mashed)
• 3 tbsp Ground Peanuts
• 2 tbsp Ground Hazelnuts
• 1 tbsp Soy Sauce
• 1 tbsp Lemon Juice
• 1½ tsp Dried Thyme
• 1 tsp Dried Rosemary
• 1 pinch Ground Cayenne Pepper
• 1½ tsp Mixed Spice
• 1 Egg, beaten
• 1-1/3 cups Steel-cut Oats

• Take a saucepan and heat vegetable oil in it, over medium heat.
• When hot, saute onions in the oil, until they become tender.
• Add the carrot and mushrooms and continue cooking for 5 minutes.
• Now, put broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice in the mixture and stir well.
• Garnish it with thyme, rosemary, cayenne pepper, and mixed spice and bring it to a boil.
• Once the mixture has boiled, reduce the heat to low and let it cook for 10 minutes.
• Now, add steel cut oats to it, cover it and cook for another 20 minutes.
• Preheat the oven to 375 degrees F and lightly grease a 5x9 inch baking pan.
• Stir the egg into the saucepan.
• Transfer the prepared mixture to the baking pan and bake for 30 minutes, making sure that it is firm.
• Serve hot.