Will's Vegan Haggis

Ingredients

• 100 g barley
• 175 g pinhead oats
• 25 g rolled oats
• 1 1/2 tablespoons yeast extract (Marmite, Vegemite, etc.)
• 100 g margarine (or substitute olive oil)
• 1 onion, large
• 100 g mushrooms
• 50 g green lentils
• 50 g split red lentils
• 100 g textured vegetable protein or vegetarian ground beef
• 400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
• 2 tablespoons ground black pepper (or to taste)
• 2-3 tablespoons mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
• 3 tablespoons vegetarian worcestershire sauce (or mushroom ketchup)
• 1/2 lemon, juice of
• 1 lime, juice of
• Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
• salt

Directions

1. 1

   In one pan, boil the barley for 30 minutes.

2. 2

   In another, boil green and red lentils for 30 minutes.

3. 3

   Drain both barley and lentils well and reserve separately.

4. 4

   Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.

5. 5

   Sauté for three minutes or so; then reserve in a bowl.

6. 6

   Chop onion and mushrooms fine or pop them in the food processor.

7. 7

   Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.

8. 8

   Cook for 2 or 3 minutes.

9. 9

   Then add lentils and the oat/barley mixture.

10. 10

    Mix up this lot well.

11. 11

    Gradually add vegetable stock till the mixture has a slightly juicy consistency -.

12. 12

    but not too watery!

13. 13

    This can be trial-and-error.

14. 14

    I find that roughly 300 ml works for me.

15. 15

    But I always make up about 500 ml, just in case.

16. 16

    You can also splash in a little extra olive oil if you think it is needed.

17. 17

    Mix in spices, whiskey, juice, and Worcestershire sauce?.

18. 18

    and do a bit of a taste test.

19. 19

    Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.

20. 20

    Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.

21. 21

    Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.

22. 22

    Cook this for about an hour or an hour and a quarter.

23. 23

    Times may vary greatly.

24. 24

    Refrigerates or freezes well.

25. 25

    Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.