Vegetarian Haggis Recipe - Quick, Healthy & Ready in 45 Minutes

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:

1. Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 T worth of butter pieces.
2. In a large pot of salted water, boil the chard leaves for a couple of minutes, until theyre wilted, but still bright.
3. Drain them, and leave to cool for a moment. They dont need to be completely dry.
4. 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.
5. 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.
6. Bake at 400 for 15 to 20 minutes, till its hot through.