We ate vegetarian haggis in Scotland many years ago (complete with clapshot and oat cakes) and I have had it in the back of my mind to try making it myself ever since.
We served ours with salad because it was too hot for mashed potatoes and turnips. The leftovers were fantastic in a sandwich!
1 cup red lentils
2 cups vegetable stock
1 large yellow onion
1 large stalk celery
1 large carrot
2 tbsp oil
1 can red kidney beans, drained
pinch dried thyme
2 tsp vegemite, marmite or soy sauce
1 tbsp lemon juice
1⁄4 teaspoon ground mace
1⁄2 teaspoon ground white pepper
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon salt
1 1/3 cups oatmeal
3 tbsp butter or margarine
1 cup cashews, finely chopped in a food processor
In a medium saucepan, simmer the lentils in the stock over low heat until soft and most of the liquid has been absorbed, about 20 minutes.
Finely chop the onion and celery and grate the carrot.
Heat the oil in a large skillet and sauté the vegetables until softened, about 5 minutes.
Roughly mash the kidney beans with a fork and add to the skillet, along with the lentils and everything else but the nuts. Cook over low heat for about five minutes, adding a splash of water if needed.
Stir in the nuts and continue to cook for 10 minutes, then remove from heat and allow to cool for 20 minutes.
Preheat oven to 180°C (360°F) and grease a medium-large loaf pan.
Spoon the mixture into the pan and press it down, cover with foil and bake for around 40 minutes, uncovering for the last 10 minutes. Allow to rest for 5 minutes before turning out and slicing.