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Vegetarian Haggis

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“This is from Venturesome Vegetarian Cooking. It turned out very well, just like meatloaf but better. I made this with red wine since I didn't have any Scotch on hand. The rosemary, nuts, and soy sauce really made the dish, so don't substitute those ingredients! When I make this the next time, I will add different herbs.”
READY IN:
1hr 5mins
SERVES:
6-8
YIELD:
8 ramekins
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onions, carrot and mushrooms until tender.
  2. Add the red lentils and stock. Bring to a boil.
  3. Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
  4. Simmer 10 minutes, covered.
  5. Sit in oatmeal, Scotch, and water.
  6. Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
  7. Fill ramekins, muffin pan, or loaf pan. Cover with foil.
  8. Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.

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