“It’s Just a wee sheep stomach!” Nope, not anymore. Hey Fangirls, this week we’ve got something that I’ve been excited to try since I first saw Brave; a vegetarian dish inspired by Haggis. Haggis is typically a dish made in sheep stomach, but for gals like me, that’s even more unappealing than to your average human. Being vegetarian means finding protein in places other than meat, but I know very few people who don’t experiment with food to find new ways to get their main courses other than frozen fake meat burgers. So I found a recipe online for Vegetarian Haggis, and went for it!
For this recipe I needed:
1 tbs vegetable oil
1 med onion, finely chopped
1 sm carrot,
finely chopped thinly sliced
1 c vegetable broth
1/3 c dry
red white lentils
2 tbs canned kidney beans; drained, rinsed, and mashed
2 tbs ground hazelnuts
3 tbs ground peanuts
1 tbs soy sauce
1 tbs lemon juice
1 1/2 tsp dried thyme
1 tsp dried rosemary
1 pinch ground cayenne pepper
1 1/2 tsp mixed spice
1 egg, beaten
1 1/3 c
steel cut oats gluten free rolled oats
I started by doing all of the chopping. The onion really took a lot out of me (I cried so much over the one), then I chopped the carrot. In the grocery store I couldn’t find a package of hazelnuts, so I bought an assortment of mixed nuts, and picked out the hazelnuts. I then ground those and the peanuts up, and put them aside in a bowl (keeping my kitchen table as empty as possible was the goal). I then made my broth, with concentrated broth instead of packaged, ready-to-go broth. I realize now that I should have put my lentils in the broth as I prepared my other ingredients, but at least I know for next time. I mashed my kidney beans, then I got to the actual cooking.
Put the vegetable oil in a saucepan. Sauté the onion until it’s tender, then add in the carrots (leave it all in there for about 5 minutes). Then, stir in the broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season it with the thyme, rosemary, cayenne pepper, and mixed spice. Boil the weird mixture, then leave it at a simmer for 10 minutes. Add your oats, then simmer for another 20.
While that’s simmering, preheat your oven to 375 (Fahrenheit). Lightly grease a pan or casserole dish.
After your 20 minutes is up, stir your beaten egg into the saucepan, smoosh it all into the pan / casserole dish, and bake for 20-30 minutes, until it’s firm. I only baked mine for 30 because it was starting the look a bit too crispy at some points, so I thought it would be better to take it out.
Overall, this recipe was a bit more labor intensive than I originally thought, but was well worth it. I really enjoyed the “haggis,” even though it was basically just stuffing. It’s incredibly filling, and something I will be making again someday. I think adding cranberries would also make it better (since it has a stuffing-like quality).
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