|
Veggie Haggis
This Scottish favourite is given a vegetarian twist
with nuts, lentils and mushrooms.
Ingredients:
50g red lentils
15ml sunflower oil
50g Carrots, very finely chopped
35g Mushrooms, finely chopped
100g onion, peeled and finely chopped
600ml vegetable stock
25g tinned red kidney beans, mashed
35g ground Peanuts, If you have a nut allergy all you do is leave then out.
25g ground Hazelnuts, If you have a nut allergy all you do is leave then out.
1/2 tb sp soy sauce
1 tb sp lemon juice
2 tsp dried thyme
2 tsp dried rosemary
1 generous pinch of cayenne pepper
2 tsp Mixed spice
200g fine oatmeal
1 tsp freshly ground black pepper
Salt, to taste
Method:
Preheat the oven to 190°C (gas 5).
Sauté the onion in the oil for 5 minutes
Add the carrot and mushrooms Cook for a further 5 minutes. Now add the lentils and three quarters of the stock.
Blend the mashed red kidney beans in the remaining
stock Add these to the pan with the nuts, shoyu, lemon juice and seasonings
Cook everything, well mixed together, for a further 10 to 15 minutes.
Add the oatmeal, reduce the heat and simmer
gently for 15 - 20 minutes, adding a little extra liquid if necessary
Turn the mixture into 4 lightly oiled pudding tins
Bake in the centre of the oven for 20 - 25 mins
Serve: With mashed neeps (turnip swede) and tatties
(potatoes), green vegetables and gravy. |
|
|
|
© All rights, including copyright, in the content and design of these web pages
are owned or controlled for these purposes by Laura A. Gordon. In accessing these web pages, you agree that you may only download the content
for your own personal non-commercial use.
|