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For those who wish no harm on the famously shy, wee beastie then here's a vegetarian adaptation for your table.

 
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Ingredientes

Direcciones

  1. Roast nuts in a 350F oven for approximately 10 minutes or until they are a light golden colour (do not over-roast), allow to cool, then finely chop them.
  2. Sauté onion in 1 Tbsp oil for 5 minutes, then add carrot, turnip, mushrooms, and garlic for a further 5 minutes.
  3. Add the lentils and 3/4 of the stock or water, bring to boil then reduce to a simmer.
  4. Blend kidney beans with remaining stock/water and add to the pot with the nuts, soy sauce, and seasonings. Cook for 10-15 minutes.
  5. Add oatmeal; simmer another 10-15 minutes, adding water if necessary. Mixture should end up loose and moist, but not runny.
  6. Stir in lemon juice.
  7. Spoon mixture into a lightly oiled 5x9" loaf pan and bake for 30 minutes on 375F/190C.
  8. Serve with mashed neeps (rutabaga/turnips) and tatties (potatoes)
  9. Notes:Turnips are added for more tang. Nuts are roasted for more flavour. Add lemon juice towards the end as it fades with cooking. Use a very heavy hand with the freshly ground black pepper for a more authentic taste.
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