Haggis with Neeps and Tatties - Meat Free Monday

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 garlic cloves, crushed
• 1 carrot, peeled and grated
• 3 portobello mushrooms, finely chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon yeast extract or miso paste
• 50 g risotto rice
• 200 ml/7 fl oz (scant 1 cup) vegetable stock
• 1 x 390 g/13 oz can green lentils, drained and rinsed
• 100 g/3 oz (1 cup) porridge oats (oatmeal)
• 50 g/1 oz vegetable suet