Vegetarian Haggis

• 1 small onion, diced
• 2 tablespoons oil
• 1 carrot, grated
• 1 cup mushroom, sliced
• 3/4 cup red lentil
• 2 cups vegetable stock
• 1 cup kidney bean
• 3/4 cup mixed nuts, ground
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon fresh rosemary
• 1 pinch cayenne
• salt, to taste
• black pepper, to taste
• 3 cups quick oats
• 1/2 cup scotch
• 1/2 cup water

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.

onion, oil, carrot, mushroom, red lentil, vegetable stock, kidney bean, mixed nuts, soy sauce, lemon juice, fresh rosemary, cayenne, salt, black pepper, oats, scotch, water

Taken from www.food.com/recipe/vegetarian-haggis-183371 (may not work)