Will's Vegan Haggis

A recipe for miller... For those of you who cannot find yeast extract, use soy sauce. Traditionally served with bashet neeps and mashet tatties. Make a sauce of sautéed onions, whiskey, and cream to top the haggis; vegans can use other sauces, soya-cream, nothing at all. Nb: if served on burns night (25 jan.), robert burns's address to a haggis" must be read before anyone is allowed to eat! That's the rules."

Steps

In one pan , boil the barley for 30 minutes.

In another , boil green and red lentils for 30 minutes.

Drain both barley and lentils well and reserve separately.

Melt 50 g margarine in a very large saucepan.

Then add barley , oats , and yeast extract.

Saut for three minutes or so.

Then reserve in a bowl.

Chop onion and mushrooms fine or pop them in the food processor.

Melt the other 50 g margarine in the saucepan.

Then add onion , mushrooms , and fake beef.

Cook for 2 or 3 minutes.

Then add lentils and the oat / barley mixture.

Mix up this lot well.

Gradually add vegetable stock till the mixture has a slightly juicy consistency -.

But not too watery !.

This can be trial-and-error.

I find that roughly 300 ml works for me.

But i always make up about 500 ml , just in case.

You can also splash in a little extra olive oil if you think it is needed.

Mix in spices , whiskey , juice , and worcestershire sauce ?.

And do a bit of a taste test.

Once satisfied with the taste ,.

Ingredients

barley, pinhead oats, rolled oats, yeast extract, margarine, onion, mushrooms, green lentils, split red lentils, textured vegetable protein, vegetable stock, ground black pepper, mixed herbs, vegetarian worcestershire sauce, lemon, juice of, lime, juice of, scotch whisky, salt