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Vegetarian Haggis

Vegetarian Haggis Recipe

This is from Venturesome Vegetarian Cooking. It turned out very well, just like meatloaf but better. I made this with red wine since I didn't have any Scotch on hand. The rosemary, nuts, and soy sauce really made the dish, so don't substitute those ingredients! When I make this the next time, I will add different herbs.
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Prep Time 30 mins
Cook Time 35 mins
Servings 8 ramekins
Calories 477.7 kcal

Ingredients
  

  • 1 small onion, diced
  • 2 tablespoons oil
  • 1 carrot, grated
  • 1 cup mushroom, sliced
  • 3/4 cup red lentil
  • 2 cups vegetable stock
  • 1 cup kidney bean
  • 3/4 cup mixed nuts, ground
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh rosemary
  • 1 pinch cayenne
  • salt, to taste
  • black pepper, to taste
  • 3 cups quick oats
  • 1/2 cup scotch
  • 1/2 cup water

Instructions
 

  • Saute the onions, carrot and mushrooms until tender.
  • Add the red lentils and stock. Bring to a boil.
  • Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
  • Simmer 10 minutes, covered.
  • Sit in oatmeal, Scotch, and water.
  • Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
  • Fill ramekins, muffin pan, or loaf pan. Cover with foil.
  • Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.

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Nutrition

Serving: 157gCalories: 477.7kcalCarbohydrates: 55gProtein: 18.9gFat: 16.8gSaturated Fat: 2.4gSodium: 587.7mgFiber: 10.6gSugar: 3.5g
Keyword < 4 Hours, Beans, European, Free Of..., Grains, Inexpensive, Lentils, Scottish, Vegan, Winter
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