Ingredients. 1 tablespoon vegetable oil. 1 medium onion, finely chopped. 1 small carrot, finely chopped. 5 fresh mushrooms, finely chopped. 1 cup vegetable broth. 1/3 cup dry red lentils. 2 tablespoons canned kidney beans – drained, rinsed, and mashed. 3 tablespoons ground peanuts.
Method. Gently fry the onion, carrot and mushrooms in a large frying pan or wok. Cook the lentils in the stock and reduce the liquid to about 250 ml. Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
This vegetarian haggis recipe from Scottish chef Graham Campbell provides a delicious veggie main for Burns Night and beyond.
Directions. Saute the onions, carrot and mushrooms until tender. Add the red lentils and stock. Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Simmer 10 minutes, covered. Sit in oatmeal, Scotch, and water. Preheat the oven to 375 degrees. Fill ramekins, muffin pan, or loaf pan.
A simple Vegetarian haggis recipe for you to cook a great meal for family or friends. Buy the ingredients for our Vegetarian haggis recipe from Tesco today.