Burns Night Special – Vegan 'Haggis' Patties

My family originated in the Argyll, Scotland so I can’t let Burn’s Night go without attempting to make a vegan haggis variation.  Serve these vegan haggis patties with ‘bashed neeps’ (mashed yellow swede) with a little black pepper.

Serves 4

1 onion
2 cloves garlic, peeled and sliced
1 tbsp organic olive oil
75g organic chestnut mushrooms, sliced
75g organic brown lentils
Stock made with 2 tsp organic reduced salt bouillon in 400ml hot water
½ can organic mixed beans
1tbsp lemon juice
1 tsp dried rosemary
1 tsp dried thyme
100g rolled oats
Spray olive oil

Fry the onion in the olive oil for 1-2 minutes. Add the sliced mushrooms and garlic and fry for a further minute.  Add the rosemary and thyme, the lentils, lemon juice and the stock.  Bring to the boil and simmer 20-25 minutes.  Stir in the mixed beans and the oats and stir over a low heat until the mixture thickens and the liquid is absorbed.  Take off the heat and allow to cool for a few minutes.  Shape into patties and place on a greased baking tray.  Spray with olive oil and bake for 40 minutes.  Serve with ‘bashed neeps’ (mashed yellow turnip) with a little black pepper.  

Janet x

Recipe Copyright © 2015 40plusandalliswell          

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