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.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 1
- 5
- 1cup vegetable broth
- 1⁄3
- 2
- 3tablespoons ground peanuts
- 2tablespoons ground hazelnuts
- 1tablespoon soy sauce
- 1tablespoon lemon juice
- 1 1⁄2teaspoons dried thyme
- 1teaspoon dried rosemary
- 1pinch ground cayenne pepper
- 1 1⁄2teaspoons mixed spice
- 1
- 1 1⁄3cups steel cut oats
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DIRECTIONS
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
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