lunch

Vegetarian Haggis

Name: Vegetarian Haggis
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup french lentils prepared this way (Link to Out of the Ordinary French Lentils); 1 cup roasted mushrooms (flavored with plenty of sage, thyme and rosemary) (Link to Out of the Ordinary Roasted Mushrooms); 1 cup rolled oats, toasted till fragrant and lightly brown; 1 cup mixed nuts, roughly chopped; 1/2 cup kidney beans; 1 cup grated sharp cheddar; about 4 T butter, cut into pieces; 1 T whisky (I used laphroaig, which has a lovely smokey flavor); 1 T lemon juice; 1/2 t. smoked paprika; pinch each nutmeg and allspice; salt; lots and lots and lots and lots of black pepper; 6 or 7 very large chard leaves

“Vegetarian Haggis might be just the main course you are searching for. This recipe serves 6 and costs $1.2 per serving. One portion of this dish contains approximately 21g of protein, 28g of fat, and a total of 491 calories. Not a lot of people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. Head to the store and pick up lentils this way, whisky, rolled oats, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 74%, this dish is good. If you like this recipe, you might also like recipes such as Vegetarian Haggis, Vegetarian haggis and mushroom wellington, and Haggis.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Lentils this wayLink to Out of the Ordinary French Lentils1 cup
Roasted mushroomsflavored with plenty of sage, thyme and rosemary, Link to Out of the Ordinary Roasted Mushrooms1 cup
Rolled oatstoasted till fragrant and lightly brown1 cup
Nutsroughly chopped1 cup
Kidney beans½ cup
Sharp cheddar1 cup
Buttercut into pieces4 tsp
WhiskyI used laphroaig, which has a lovely smokey flavor1 tsp
Lemon juice1 tsp
Paprika½ tsp
Nutmeg and allspice1 pinch
Salt6 servings
Lots and lots and lots and lots of pepper6 servings
Very chard leaves6 large

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 45 min

1
Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 T worth of butter pieces.
2
In a large pot of salted water, boil the chard leaves for a couple of minutes, until theyre wilted, but still bright.
3
Drain them, and leave to cool for a moment. They dont need to be completely dry.

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