Hazelnut Haggis

Hazelnut Haggis

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Here is a great tasting vegetarian recipe of the 'king of puddings,' haggis. This was passed on by some friends from Cape Breton.


Serves: 10 

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 5 fresh mushrooms, finely chopped
  • 1 cup (250ml) vegetable stock
  • 1/3 cup dry red lentils
  • 2 tablespoons canned kidney beans - drained, rinsed, and mashed
  • 3 tablespoons ground peanuts
  • 2 tablespoons ground hazelnuts
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 pinch ground cayenne pepper
  • 1 1/2 teaspoons mixed spice
  • 1 1/3 cups oats
  • 1 egg, beaten

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Heat the vegetable oil in a saucepan over medium heat and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms and continue cooking 5 minutes. Stir in stock, lentils, kidney beans, peanuts, hazelnuts, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to a boil, reduce heat to low and simmer 10 minutes. Stir in oats, cover and simmer 20 minutes.
  2. Preheat oven to 190 degrees C. Lightly grease a baking pan.
  3. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes until firm.

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