Happy Haggis
Old school Scots used to tell gullible foreigners that a haggis was a three-legged bird with one leg longer than the other two to enable running up and down the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.
Cooking tools:
- Ramekin
- Muffin tin
- Potato masher
- Oven
- Stove
- Refrigerator
- Freezer
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Pot
- Saucepan
- Spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Whisk
- Fork
Ingredients
- 75g/3oz fine or medium oatmeal (the pinhead variety works best – find it in health food shops)
- 1 and a quarter tins of drained rinsed whole lentils OR 110g/4oz uncooked whole lentils
- 2 flax eggs: 2 tbsp flax meal mixed with about 3-4 tbsp warm water and allowed to coagulate
- 1 large onion, chopped
- 1 tbsp vegetable oil
- 2 large carrots, finely grated
- 4 to 6 mushrooms, sliced
- ¼ tsp each of allspice, cumin, paprika and nutmeg
- ¼ tsp each of dried sage and thyme
- 1 tbsp soya sauce – use tamari for a GF option
- 400g tin of kidney or black beans, drained and rinsed
- 60g/2oz mixed nuts, ground
- 3 tsp yeast extract, eg Marmite – or a medium or dark miso
- 2 cloves of garlic, crushed
- Salt
- black pepper
- Knob of dairy-free margarine, eg Pure brand – or coconut oil
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