-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
250
calCalories
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:
- Preheat the oven to 375°F (190°C).
- Cook the lentils in boiling water for 25 minutes, or until soft. Drain and set aside.
- Heat the olive oil in a pan and sauté the onions, carrots, mushrooms, and garlic until soft.
- 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.
- Transfer the mixture to a greased loaf tin or shape into a ‘haggis’ on a baking sheet.
- Let it cool slightly before slicing. Serve with mashed potatoes and turnips, if desired.
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