Rating: 4 stars
31 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.

Recipe Summary

cook:
1 hr
total:
1 hr 20 mins
prep:
20 mins
Servings:
10
Yield:
10 servings
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

163 calories; protein 6.6g; carbohydrates 22.5g; fat 5.6g; cholesterol 18.6mg; sodium 175.6mg. Full Nutrition
Advertisement