Ingredients. 75g mushrooms finely chopped.- 75g brown lentils (SOAKED FOR 2-3HOURS) -50g pinhead oatmeal (soaked for one hour) – 50g red kidney beans (soaked, cooked and chopped) – 25g vegan spread (or butter). 150g grated carrot. – 2cloves of garlic peeled and chopped – 150g onions peeled and finely chopped – 1tbsp Scottish rapeseed oil 1 tbsp tamari/soy sauce – 1 tsp garam masala – freshly milled sea salt and black pepper.
Saute garlic with onion in a little oil until the vegetables are soft, adding the garam masala soy/tamari and seasoning.
Add the brown lentils and carrot and simmer on a low heat till lentils are soft, stirring to prevent mixtures sticking. If mixture starts to dry out too much add a small amount of vegetable stock or water.
Add mushrooms and allow to soften. Add kidney beans with vegan spread and stir heat through.
Add rinsed drained oatmeal to the mixture and combine. The oatmeal should retain its texture to give body to the haggis.
Blend well into the mix and cook through for about 10-15 minutes
Serve with clapshot – mashed potato and neeps.
“My memory by Barrie Henderson.”
This is a recipe my grandmother Janet first made on her East Lothian Farm. She had a passion for organic local vegetarian and vegan food and took a keen interest in early exponents of healthy eating such as Swiss pioneer nutritionist Maximilian Bircher-Benner. Her same recipe has fed hungry diners for over 53years and I associate the recipe with Edinburgh’s New Town where it is still served in our basement restaurant on the original site. I regret I never knew Janet but she was certainly very special and so are her recipes. We normally serve it with a red wine sauce, or in a filo pastry parcel with caramelized red onions and roasted hazelnuts”.