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    You are in: Home / Recipes / Ichatefreda Recipe
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    Ichatefreda

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Miss Millies's Note:

    A vegan form of the Scottish Haggis. Crisp and tasty and full of desirable flavor. A sure win!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 190°C, 375°F or Gas Mark 5.
    2. 2
      Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
    3. 3
      Now add the lentils and three quarters of the stock.
    4. 4
      Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
    5. 5
      Cook everything, well mixed together, for a further 10 to 15 minutes.
    6. 6
      Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
    7. 7
      Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
    8. 8
      Serve with mashed neeps and tatties.

    Ratings & Reviews:

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    Nutritional Facts for Ichatefreda

    Serving Size: 1 (48 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 127.4
     
    Calories from Fat 45
    35%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 158.6 mg
    6%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 3.1 g
    12%
    Sugars 1.0 g
    4%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    vegetable stock

    mixed spice

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