“'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.” - by NORTHERNLIGHT1
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
- Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition
Amount Per Serving (10 total)
- Calories
- 163 cal
- 8%
- Fat
- 5.6 g
- 9%
- Carbs
- 22.5 g
- 7%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. I had to add an additional cup of vegetable broth before adding the egg, as it was to..." See moreo dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice, mace, cinnamon, nutmeg, and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs."
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