For those who wish no harm on the famously shy, wee beastie then here's a vegetarian adaptation for your table.
Cost per recipe $9.16 view details
- 1 small carrot, very finely chopped
- 1 small piece of yellow turnip (rutabaga), very finely chopped
- 1 medium onion, finely chopped
- 8 mushrooms, diced
- 1 clove garlic (optional), crushed
- 2/3 â 3/4 cup whole mixed nuts (hazelnuts, almonds, walnuts)
- 1/3 cup dry red lentils
- 600 ml vegetable stock or water
- 1/2 cup cooked red kidney beans, mashed
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- Salt to taste
- Black Pepper - use a fair amount for authentic bite
- 1 Tbsp soy sauce
- 1 1/3 cup fine oatmeal
- 1 1/2 Tbsp lemon juice
- Roast nuts in a 350F oven for approximately 10 minutes or until they are a light golden colour (do not over-roast), allow to cool, then finely chop them.
- SautÃ© onion in 1 Tbsp oil for 5 minutes, then add carrot, turnip, mushrooms, and garlic for a further 5 minutes.
- Add the lentils and 3/4 of the stock or water, bring to boil then reduce to a simmer.
- Blend kidney beans with remaining stock/water and add to the pot with the nuts, soy sauce, and seasonings. Cook for 10-15 minutes.
- Add oatmeal; simmer another 10-15 minutes, adding water if necessary. Mixture should end up loose and moist, but not runny.
- Stir in lemon juice.
- Spoon mixture into a lightly oiled 5x9" loaf pan and bake for 30 minutes on 375F/190C.
- Serve with mashed neeps (rutabaga/turnips) and tatties (potatoes)
- Notes:Turnips are added for more tang. Nuts are roasted for more flavour. Add lemon juice towards the end as it fades with cooking. Use a very heavy hand with the freshly ground black pepper for a more authentic taste.
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|Amount Per Recipe||%DV|
|Recipe Size 1468g|
|Calories from Fat 926||45%|
|Total Fat 110.54g||138%|
|Saturated Fat 16.11g||64%|
|Trans Fat 0.0g|
|Total Carbs 214.29g||57%|
|Dietary Fiber 61.0g||203%|