Easy 102 min

Vegetarian Haggis

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Prep

30 min

Cook

72 min

Total

102 min

Ingredients (17)

1 tablespoon vegetable oil g

1 medium onion, finely chopped g

1 small carrot, finely chopped g

5 fresh mushrooms, finely chopped g

1 cup vegetable broth g

⅓ cup dry red lentils g

2 tablespoons canned kidney beans - drained, rinsed, and mashed g

3 tablespoons ground peanuts g

2 tablespoons ground hazelnuts g

1 tablespoon soy sauce g

1 tablespoon lemon juice g

1 ½ teaspoons dried thyme g

1 teaspoon dried rosemary g

1 pinch ground cayenne pepper g

1 ½ teaspoons mixed spice g

1 egg, beaten g

1 ⅓ cups steel cut oats g

Nutrition

kcal

fat

carbs

protein

Instructions

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 5x9 inch baking pan.

Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.