Vegan Veggie Haggis

• 4 T canola oil
• 50g organic rolled oats
• 50g pinhead or steelcut oatmeal
• 50g chopped mixed nuts
• 1 onion, finely chopped
• 113g mushrooms, finely chopped
• 1 carrot, finely chopped
• 1 c. cooked kidney beans, drained and chopped
• � c red lentils
• 50g vegetable suet
• 1 T marmite
• 1T ground black pepper
• 1 tsp cayenne pepper (optional)
• 2 T each of chopped mixed fresh herbs (sage, thym, marjoram)
• pinch of grated nutmeg
• juice of 1 lime
• 3 T whisky
• water

Directions:

Preheat the oven to 375F. In a large saucepan, heat 2T of oil and add the oats, oatmeal and nuts. Cook over a medium-low heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl. In the remaining 2 T of oil, cook the onion, mushrooms and carrot gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients and seasonings. Cook for a few minutes more. Add 1 cup of water. Mix well and transfer to an oven dish with a lid. Cover and bake for 45 minutes. Add more water if haggis seems a bit dry. note: traditionally haggis is steamed (and definitely not veggie). To steam the haggis, tie it up in a cheese cloth, put int in a pudding bowl, put the pudding bowl inside a saucepan filled with water halfway up the sides of the bowl, cover, and boil gently for a few hours. Add more water if needed.