Vegan haggis with lentils and mushrooms

Vegan haggis with lentils and mushrooms. Sunflower oil, Raw onions, Raw garlic.

Miriam Nice

30 + 95 min · 6

Ingredients

• 28 g Sunflower oil
• 300 g Raw onions
• 6 g Raw garlic
• 160 g Raw carrots
• 250 g Raw mushrooms
• 25 g Sunflower seeds
• 3 g Coriander seeds
• 2 g Ground nutmeg
• 1 g Ground white pepper
• 5 g Yeast-extract spread
• 50 g Uncooked pearl barley
• 240 g Cooked green lentils
• 50 g Plain rolled oats
• 100 g Vegetable suet
• 3 g Table salt
• 0.5 g Ground black pepper
• 200 g Water

Preparation

1. Finely chop the onions, garlic and mushrooms; grate the carrots. Heat the oil and soften the onions for 10–15 minutes. Add garlic, carrots, mushrooms, sunflower seeds, salt and black pepper and cook for 5 minutes.
2. Grind the coriander seeds and add with nutmeg, white pepper, yeast extract, rinsed pearl barley and 200 g water. Simmer covered for 25–30 minutes, stirring occasionally, until the barley is tender; add a small splash of water only if it dries before cooking.
3. Cool until easy to handle, then mix in the drained cooked green lentils, oats and vegetable suet. Spoon onto damp food-safe muslin and form a compact oval. Wrap and tie securely, leaving a little room for expansion.
4. Steam the parcel over gently boiling water for 45 minutes, topping up the steamer water as needed. Let stand for 5 minutes, unwrap carefully and cut into six portions.