-
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.
Similar recipes that you might like:
PICKED
Vegan Yaki Onigiri
Satisfy your cravings with these vegan Yaki Onigiri, featuring a crispy exterior and a tender sticky rice inside, lightly brushed with soy sauce for that perfect umami kick. A delightful venture into Japanese cuisine, these rice balls are a seamless blend of simplicity and flavor, made entirely plant-based.
PICKED
Lentil Bolognese
Savor the rich, deep flavors of our Lentil Bolognese, a dish that marries the heartiness of lentils with the classic Italian bolognese sauce, creating a…
PICKED
Bhindi Masala
A tantalizing blend of spicy okra cooked to perfection with tomatoes, onions, and a variety of aromatic spices
Dinner, Fall, Spring, Summer, Winter | No Comments » on Vegan Haggis