Vegetarian Haggis

Name: Vegetarian Haggis
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps canned kidney beans - drained, rinsed, and mashed; 1 small carrot, finely chopped; 1 teaspoon dried rosemary; 2 teaspoons dried thyme; 1 egg, beaten; 5 fresh mushrooms, finely chopped; 1 pinch ground cayenne pepper; 2 Tbsps ground hazelnuts; 3 Tbsps ground peanuts; 1 Tbsp lemon juice; 60 grams dry red lentils; 2 teaspoons mixed spice; 1 medium onion, finely chopped; 1 Tbsp soy sauce; 213 grams steel cut oats; 235 milliliters vegetable broth; 1 Tbsp vegetable oil

If you have around 1 hour and 20 minutes to spend in the kitchen, Vegetarian Haggis might be an amazing gluten free, dairy free, and lacto ovo vegetarian recipe to try. One serving contains 175 calories, 8g of protein, and 7g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have ground cayenne pepper, carrot, ground peanuts, and a few other ingredients on hand, you can make it. Plenty of people really liked this side dish.

Instructions

Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender.

Ingredients you will need

Vegetable Oil

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cayenne Pepper