Not quite as calorific as your shop bought haggis but delicious nonethless.
Servings: 2 Servings
- 2 Cloves Garlic
- 1 Onion White
- 1 Bay Leaf
- 1 Stalk Celery
- 1 Carrot
- 75 g Mushrooms Finely Chopped
- 125 g Kidney Beans
- 125 g Red Lentils
- 300 ml Vegetable Stock
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Thyme
- 40 g Rolled Oats
Preheat oven to 175 celsius, 160 for a fan. Use spray oil to sautee onion and garlic.
After 5 minutes add the bay leaf, celery, carrot and some salt.
After another 5 minutes add the mushrooms. Cook for a further 5 minutes.
In a separate bowl roughly mash the kidney beans with a fork, Add lentils, spices and vegetable stock. Lastly add the oats and mix well.
Add to the vegetable mix and cook for about 5 minutes until the mixture begins to thicken. Transfer to an ovenproof dish and bake for 20 – 25 minutes.