Quick recipe: Mini Veggie Haggis

Makes 4

100g/4oz onion, finely chopped

15ml/1tbsp sunflower oil

200g/8oz fine oatmeal

50g/2oz finely chopped carrots

35g/1.5oz mushrooms

50g/2oz red lentils

600ml/1pint vegetable stock

25g/1oz mashed, red kidney beans

35g/1.5oz ground peanuts

25g/1oz ground hazelnuts

0.5 tbsp soy sauce

1tbsp lemon juice

2tsp dried thyme

2tsp dried rosemary

generous pinch cayenne pepper

2 tsp mixed spice

1 tsp black pepper

salt to taste

Celebrate Burns Night with this recipe from the Vegetarian Society. Pre-heat the oven to 190C, 375F or gas mark 5. Saut the onion, then add the carrot and mushrooms and cook for five minutes. Add the lentils and most of the stock. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, soy, lemon juice and seasonings. Cook everything for a further 10 to 15 minutes. Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes.

Turn the mixture into four lightly oiled pudding tins and bake for 20 – 25 minutes. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.


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