Ingredients. 1 tablespoon vegetable oil. 1 medium onion, finely chopped. 1 small carrot, finely chopped. 5 fresh mushrooms, finely chopped. 1 cup vegetable broth. 1/3 cup dry red lentils. 2 tablespoons canned kidney beans – drained, rinsed, and mashed. 3 tablespoons ground peanuts.
Vegetarian Haggis.. This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe
This vegetarian haggis recipe from Scottish chef Graham Campbell provides a delicious veggie main for Burns Night and beyond.
Directions. Saute the onions, carrot and mushrooms until tender. Add the red lentils and stock. Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Simmer 10 minutes, covered. Sit in oatmeal, Scotch, and water. Preheat the oven to 375 degrees. Fill ramekins, muffin pan, or loaf pan.
Method. Fry the onions on a low heat until soft. Add the garlic, carrots, mushrooms, sunflower seeds, nutmeg, allspice, salt, pepper and thyme. Fry on a medium heat for 5 minutes. Add the vegetable stock, barley, green lentils and yeast. Mix and then simmer for 30 minutes. Add the porridge oats and mix again.
A simple Vegetarian haggis recipe for you to cook a great meal for family or friends. Buy the ingredients for our Vegetarian haggis recipe from Tesco today.
Inspiring Recipes For All Occasions. Showing 1-8 of 37 results. FirstPrev.12345.
"This is a recipe that my Grandmother Janet first made on her East Lothian farm in the 1960's. She had a passion for organic, local, vegetarian and vegan food .