Janet Henderson’s Vegetarian Haggis

Ingredients

• 75 g mushrooms (finely chopped)
• 75 g dry weight brown lentils (soaked for 2-3 hours)
• 50 g pinhead oatmeal (soaked for 1 hour)
• 50 g dry weight red kidney beans (soaked, cooked & chopped)
• 25 g butter (vegan spread for vegans)
• 150 g grated carrot
• 2 cloves of garlic (peeled & chopped)
• 150 g onions (peeled & finely chopped)
• 1 tbsp Scottish rapeseed oil
• 1 tbsp tamari/soy sauce
• 1 tsp garam masala
• Freshly milled sea salt & black pepper