• 30
    min
    Prep Time
  • 60
    min
    Cook Time
  • 90
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Dish
  • Allergens:gluten,nuts
  • Seasons:All
  • Cuisines:
  • Courses:dinner

Recipe Description

A hearty and flavorful vegan version of the classic Scottish dish, featuring lentils, mushrooms, and oats, perfectly spiced and wrapped for a satisfying meal.

Ingredients

  • 1 cup green lentils
  • 2 large onions, finely chopped
  • 2 carrots, grated
  • 1 cup mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 cup rolled oats
  • 1/2 cup kidney beans, mashed
  • 1/2 cup nuts (walnuts, almonds, or hazelnuts), finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 tsp thyme
  • 1 tsp rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil

Steps:

  1. Preheat the oven to 375°F (190°C).
  2. Cook the lentils in boiling water for 25 minutes, or until soft. Drain and set aside.
  3. Heat the olive oil in a pan and sauté the onions, carrots, mushrooms, and garlic until soft.
  4. In a large bowl, mix the cooked lentils, sautéed vegetables, oats, mashed kidney beans, chopped nuts, soy sauce, lemon juice, thyme, rosemary, salt, and pepper.
  5. Transfer the mixture to a greased loaf tin or shape into a ‘haggis’ on a baking sheet.
  7. Let it cool slightly before slicing. Serve with mashed potatoes and turnips, if desired.

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