European Recipe — Vegetarian Haggis

'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 5 fresh mushrooms, finely chopped
• 1 cup vegetable broth
• ⅓ cup dry red lentils
• 2 tablespoons canned kidney beans - drained, rinsed, and mashed
• 3 tablespoons ground peanuts
• 2 tablespoons ground hazelnuts
• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 ½ teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 pinch ground cayenne pepper
• 1 ½ teaspoons mixed spice
• 1 egg, beaten
• 1 ⅓ cups steel cut oats

Cooking Directions

1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

Nutrition Facts

• calories162.7
• carbohydrateContent22.5 g
• cholesterolContent18.6 mg
• fatContent5.6 g
• fiberContent5.4 g
• proteinContent6.6 g
• saturatedFatContent0.9 g
• sodiumContent175.6 mg
• sugarContent2.1 g