Vegetarian Haggis

Ingredients

Contains: egg, peanut, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 2 tablespoons ground hazelnuts
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 pinch ground cayenne pepper
• 1 1/2 teaspoons mixed spice
• 1 egg, beaten
• 1 1/3 cups steel cut oats

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, carrot and mushrooms and cook, stirring often, for 8 minutes until soft and lightly browned.

2. Stir in the vegetable broth, dry red lentils and steel cut oats. Bring to a boil, then reduce the heat to low, cover and simmer for 25 minutes, stirring now and then, until the oats are tender and most liquid is absorbed.

3. Remove the pan from the heat. Stir in the mashed kidney beans, ground peanuts, ground hazelnuts, soy sauce, lemon juice, dried thyme, dried rosemary, cayenne pepper and mixed spice until evenly combined.

4. Let the mixture cool for 5 minutes, then stir in the beaten egg until fully blended.

5. Preheat the oven to 350°F (175°C). Line a loaf pan or small baking dish with foil and press the mixture firmly into it.

6. Set the dish in a larger pan with boiling water poured around it to halfway up the sides. Bake for 25 minutes until firm and an instant-read thermometer reads 160°F (71°C) in the center.

7. Let stand for 10 minutes, then lift out using the foil and slice to serve.