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Vegetarian Haggis (Burn’s night 25th Jan)

INGREDIENTS (Serves 4)

100g onion peeled and finely chopped

1 tbsp oil

50g finely chopped carrots

35g finely chopped mushrooms

50g red lentils

600ml veg stock

25g red kidney beans cooked and mashed

35g finely chopped peanuts

25g finely chopped hazel nuts

½ tbsp. soya sauce

1 tbsp lemon juice

2 tsp dried thyme

2tsp dried rosemary

Generous pinch of cayenne pepper

2 tsp mixed spice

200g fine oatmeal

1tsp ground black pepper

Salt to taste

DIRECTIONS

1. Preheat oven 190C gas Mk5
2. Sauté the onion in the oil for 5 mins
3. Add  carrot and mushrooms and cook another 5 mins
4. Add lentils and ¾ of the stock
5. Blend the mashed kidney beans in the remaining stock and add to pan with the nuts soya sauce, lemom juice and seasoning
6. Mix together then cook for a further 15 mins
7. Add the oatmeal and reduce the heat simmering for 15-20 mins adding more liquid if necessary
8. Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20-25 mins
9. Serve with mashed neeps (swede) tatties (potatoes) green veg and onion gravy