Baked Onions with Vegetarian Haggis

6 medium Onions
225g (8oz) tin Red Kidney Beans, drained and chopped
110g (4oz) Mushrooms
1 Onion
1 Carrot
50g (2oz) Sunflower Margarine
50g (2oz) Rolled Oats
50g (2oz) Pinhead Oatmeal
50g (2oz) Chopped Mixed Nuts
50g (2oz) Vegetable Suet
2 tbsp Mixed Fresh Herbs chopped
1 tbsp Whisky
1 tsp Yeast Extract
Grated Nutmeg pinch of
juice of 1 Lime
Salt and Black Pepper
Chives and Parsley, to garnish chopped fresh

Do not peel the onions
Cut a slither from the root end of each of the onion, so they stand upright.
Cut a cross in the top about three quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190°C: 375°F: Gas 5.
Melt the margarine in a saucepan, add the oats, oatmeal and mixed nuts.
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Finely chop the onion, mushrooms and carrot
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients, season well.
Remove the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
Stuff with haggis and bake for 40 minutes.

VegetableRecipes

Baked Onions with Vegetarian Haggis

Vegetable
Recipes