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Haggis - For herbivores


  • 75g/3oz. mushrooms, chopped

  • 150g/5oz. carrots, peeled, grated

  • 150g/5oz. onions, peeled, chopped finely

  • 75g/3oz. brown lentils, soaked 2-3 hours

  • 50g/2oz. red kidney beans, cooked and roughly chopped

  • 50g/20z. pinhead oatmeal, soaked in cold water for 2 hours

  • 25g/1oz. margarine

  • 2 large garlic cloves, crushed

  • 1-2tsp. garam masala

  • oil, salt and pepper


  1. Fry the garlic and onions in a little oil until transparent. Add the Garam Masala, salt and pepper.

  2. Add the lentils and grated carrots.

  3. Simmer until lentils are tender and add water or stock if necessary (it may stick to the pan otherwise).

  4. Add mushrooms and simmer for 10 minutes and then add beans.

  5. Turn off heat, add the margarine and more black pepper to your taste.

  6. Finally add the soaked (drained and rinsed) oatmeal and mix well.


Serve warm. Serve with neeps and tatties.
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