Vegetarian Haggis

Vegetarian Haggis

Vegetarian Haggis

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   15 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 cup french lentils prepared this way (Link to Out of the Ordinary French Lentils)
  • 1 cup roasted mushrooms (flavored with plenty of sage, thyme and rosemary) (Link to Out of the Ordinary Roasted Mushrooms)
  • 1 cup rolled oats, toasted till fragrant and lightly brown
  • 1 cup mixed nuts, roughly chopped
  • 1/2 cup kidney beans
  • 1 cup grated sharp cheddar
  • about 4 T butter, cut into pieces
  • 1 T whisky (I used laphroaig, which has a lovely smokey flavor)
  • 1 T lemon juice
  • 1/2 t. smoked paprika
  • pinch each nutmeg and allspice
  • salt
  • lots and lots and lots and lots of black pepper
  • 6 or 7 very large chard leaves
Instructions

Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 T worth of butter pieces.

In a large pot of salted water, boil the chard leaves for a couple of minutes, until theyre wilted, but still bright.

Drain them, and leave to cool for a moment. They dont need to be completely dry.

Butter a medium-sized bowl or dish. Line the bowl with the chard leaves starting in the center and moving around like the petals of a flower. Make sure the leaves overlap one another. Their tips should hang over the outside of the bowl.

Press the filling into the leave-lined bowl, and then fold the tips of the chard leaves over. Overlap them again, until you have a smooth, coherent surface of chard leaves. Dot the surface with the remaining tablespoonful of butter.

Bake at 400 for 15 to 20 minutes, till its hot through.

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