‘Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!’ Here’s a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 5 fresh mushrooms, finely chopped
- 1 cup vegetable broth
- 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 ½ teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 pinch ground cayenne pepper
- 1 ½ teaspoons mixed spice
- 1 egg, beaten
- 1 1/3 cups steel cut oats
Directions
Step 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 broth, 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.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5×9 inch baking pan.
Step 3
Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 163 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat1g | 5% |
Cholesterol19mg | 6% |
Sodium176mg | 8% |
Total Carbohydrate23g | 8% |
Dietary Fiber5g | 19% |
Total Sugars2g | |
Protein7g | |
Vitamin C3mg | 14% |
Calcium25mg | 2% |
Iron2mg | 12% |
Potassium166mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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