St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Vegetarian Haggis

And the receipt (drum roll, please, or skirl of pipe):

 * 6 medium unpeeled onions, trimmed
 * 50g sunflower margarine
 * 50g organic rolled oats
 * 50g pinhead oatmeal
 * 50g chopped mixed nuts
 * 1 onion, finely chopped
 * 100g mushrooms, finely chopped
 * 1 carrot, finely chopped
 * 200g can red kidney beans, drained and chopped
 * 50g vegetable suet
 * 1 teaspoon yeast extract
 * 1 teaspoon ground black pepper
 * 2 tbsp chopped mixed fresh herbs
 * pinch of grated nutmeg
 * juice of 1 lime
 * 1 tbsp whisky
 * seasoning
 * chopped fresh chives and parsley, to garnish

Cut a slither from the bottom of each of the onions, so that they stand upright. 
Cut a cross in the top about three quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil. 
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375F/gas 5. 
To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. 
Cook over a hentle heat, stirring, for about 3 minutes until toasted and golden. 
Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently 
for 5 minutes until softened. 
Stir into the toasted oat mixture with the remaining haggis ingredients. 
Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin 
and 3-4 outer layers intact. 
Stuff with haggis and bake for 40 minutes.
Drink plenty of whisky with this. :)

Date: Wed, 6 Dec 2000 
From: "Diana Smith" 
Subject:  vegetarian haggis