Wednesday, 13 May 2009

Pumpkin and Pea Vegetarian Haggis

After having my first vegetarian haggis I got a little obsessed with making them. The combination of the oats with the peas and other flavours is a combination I find hard to resist, especially with the moistness that the oats provide which is sometimes missing from other forms of roast (like nut roast).


  • 2 onions, finely chopped

  • 40g butter

  • 400g split yellow peas

  • 900ml vegetable stock

  • 300g oats or oatmeal

  • 300ml boiling water

  • 150g pumpkin seeds

  • 1 tsp cayenne pepper

  • 2 tsp mustard powder



  1. Pre-heat the oven to 220 degrees.

  2. Fry the onions in a large pan with the butter until they start to go soft.

  3. Add the yellow peas and vegetable stock to the pan and simmer gently for 20 minutes.

  4. Add the oats, the boiling water, pumpkin seeds, pepper and mustard powder and stir well.

  5. Simmer for a few more minutes until it starts to thicken.

  6. Pour into a greased oven proof dish.

  7. Bake for 30 minutes.


Serves 5 to 6.
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