Plant-based haggis

Ingredients

• 60g yellow split peas (soaked in water overnight)
• 60g pearl barley
• 60g dairy-free butter
• 2 carrots, peeled and diced very finely
• 100g chestnut mushrooms, finely diced
• 1 large onion, finely diced
• 100g porridge oats
• 1/2 tsp ground coriander
• 1 tsp black pepper
• 1 tsp ground allspice
• 500ml vegetable stock
• 2 tbsp treacle
• 1 tbsp yeast extract
• Salt and freshly ground black pepper