Vegan Haggis With Baked Onions

Tony Weston, proprietor of Tigh-na-Mara, a vegetarian guesthouse in Scotland, is the creator of this recipe. Times are guesses.

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 6  medium onions, unpeeled and trimmed
• 2  ounces sunflower margarine
• 2  ounces rolled oats, preferably organic
• 50  g pinhead oats
• 50  g  chopped  mixed nuts
• 1  onion, finely chopped
• 4  ounces mushrooms, finely chopped
• 1  carrot, finely chopped
• 1 (200 g) can red kidney beans, drained and chopped
• 2  ounces vegetable suet
• 1  teaspoon  yeast extract (ie MArmite or vegemite)
• 1  teaspoon ground black pepper
• 2  tablespoons mixed fresh herbs, chopped
• 1  pinch  of grated nutmeg
• 1  lime, juice of
• 1  tablespoon  whiskey
•  chopped fresh chives, to garnish
•  chopped fresh parsley, to garnish

Directions

1. Cut a slither from the bottom of each of the onions, so that they stand upright.
2. Cut a cross in the top about three-quarters of the way down.
3. Place in a large pan, cover with cold water and bring to the boil.
4. Simmer for 15 minutes, drain and refresh under cold water.
5. Preheat the oven to 190C/375°F.
6. To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts.
7. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
8. Transfer to a bowl.
9. Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
10. Stir into the toasted oat mixture with the remaining haggis ingredients.
11. Season.
12. Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
13. Stuff with haggis, place in a roasting tin and bake for 40 minutes.