Scottish breakfast - The Thread

Some fellow Bedians expressed some wonderment about vegetarian haggis recently, so I thought I would shed some light on the topic.
ObAnglican: there are, no doubt, Scottish Episcopalians who are both nationalistic and are vegetarian

Macsweens, the Edinburgh grocer, was challenged several years ago to come up with a vegetarian haggis for the Edinburgh Festival.
Read all about it at their Web Site: http://www.macsween.co.uk/homepage.htm
For haggis afficianados: http://www.bookbeast.com/haggis.htm

Vegetarian Haggis
Printer version of this recipe

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.