Vegetarian Haggis

So, on the last day of sign ups for ZWT#6 people were talking about posting recipes they would try, and were even willing to post recipes that others were willing to try. Me, personally, I like to do a little of both, which includes options for those who are vegetarians or keep Kosher, or those who are lactose intolerant. I did a search for a vegetarian version for Haggis and found this on allrecipes.com.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  medium onion, finely chopped
• 1  small carrot, finely chopped
• 5  fresh mushrooms, finely chopped
• 1  cup vegetable broth
• 1⁄3 cup dried red lentils
• 2  tablespoons canned kidney beans, drained, rinsed, and mashed
• 3  tablespoons  ground peanuts
• 2  tablespoons ground hazelnuts
• 1  tablespoon soy sauce
• 1  tablespoon lemon juice
• 1 1⁄2 teaspoons dried thyme
• 1  teaspoon dried rosemary
• 1  pinch ground cayenne pepper
• 1 1⁄2 teaspoons mixed spice
• 1  egg, beaten
• 1 1⁄3 cups steel cut oats

Directions

1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice.
2. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
4. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.