Janet Henderson’s Vegetarian Haggis - Scottish Food Guide
Victoria plum season is one of nature’s glorious bounty. Each year we patiently wait, watching the green plums ripening within our reach in our coastal 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 scottishfoodguide.com.
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
More Like This
Parasol Pyttipanna - vegan - Scottish Food Guide
scottishfoodguide.com
Cullen Skink - Scottish Food Guide
scottishfoodguide.com
Veggie haggis
eating-better.org
Veggie haggis
eating-better.org
Hardiesmill Fast-Cook Roast with Chilli Vegetables - Scottish Food Guide
scottishfoodguide.com
Ballintaggart's Barbequed Venison with star anise, rhubarb, chard and honey - Scottish Food Guide
scottishfoodguide.com
Native Shetland Lamb with Garden Roots & Herby Dumplings - Scottish Food Guide
scottishfoodguide.com
Pork Schnitzel - Scottish Food Guide
scottishfoodguide.com