Vegetarian Haggis Recipe

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 onion, finely chopped
• 2 carrots, grated
• 1 cup mushrooms, finely chopped
• 1 cup vegetable broth
• 1 cup rolled oats
• 2 tbsp vegetable oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp salt, to taste
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 2 tbsp Fresh parsley, chopped for garnish

• 200 g green or brown lentils, rinsed
• 1 onion, finely chopped
• 2 carrots, grated
• 100 g mushrooms, finely chopped
• 240 ml vegetable broth
• 90 g rolled oats
• 2 tbsp vegetable oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp salt, to taste
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 2 tbsp Fresh parsley, chopped for garnish

Instructions

1. 1

   In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.

2. 2

   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, grated carrots, and chopped mushrooms. Sauté until softened, about 5-7 minutes.

3. 3

   In a large bowl, mix the cooked lentils, sautéed vegetables, rolled oats, coriander, cumin, black pepper, salt, nutmeg, and allspice until well combined.

4. 4

   Preheat the oven to 350°F (175°C). Transfer the mixture into a greased baking dish and smooth the top. Cover with aluminum foil.

5. 5

   Bake in the preheated oven for about 30-35 minutes, or until heated through and slightly firm to the touch. For a crispy top, remove the foil for the last 10 minutes of baking.

6. 6

   Let it cool slightly before serving. Garnish with fresh parsley and enjoy with neeps and tatties (mashed turnips and potatoes).