Vegetarian Haggis

Name: Vegetarian Haggis
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 5 fresh mushrooms, finely chopped; 1 cup vegetable broth; 0.33333334326744 cup dry 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; 1.5 teaspoons dried thyme; 1 teaspoon dried rosemary; 1 pinch ground cayenne pepper; 1.5 teaspoons mixed spice; 1 egg, beaten; 1.3333333730698 cups steel cut oats

4.2

(33)

28 Reviews

7 Photos

'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 by NORTHERNLIGHT1

Updated on July 14, 2022

7

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
1 cup vegetable broth
⅓ cup dry 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 ½ teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 ½ teaspoons mixed spice
1 egg, beaten
1 ⅓ cups steel cut oats

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.

Nutrition Facts (per serving)

163	Calories
6g	Fat
23g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 163
% Daily Value *
Total Fat 6g	7%
Saturated Fat 1g	5%
Cholesterol 19mg	6%
Sodium 176mg	8%
Total Carbohydrate 23g	8%
Dietary Fiber 5g	19%
Total Sugars 2g
Protein 7g
Vitamin C 3mg	14%
Calcium 25mg	2%
Iron 2mg	12%
Potassium 166mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.