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Vegan Haggis

  1. Ingredients
    1. First load
      1. One half cup steel cut oatmeal
      2. 2/3 cup lentils (any color)
      3. One large onion, finely chopped
      4. Three carrots, finely chopped
      5. Two stalks celery, finely chopped
      6. One Tablespoon olive oil (or cocoanut oil)

    2. Aromas
      1. 1/8 teaspoon ground cloves
      2. 1/4 teaspoon ginger
      3. 1/4 teaspoon cayenne
      4. 1/4 teaspoon nutmeg
      5. 1/8 teaspoon cardamom
      6. 1 Tablespoon soy sauce

    3. Second Load
      1. 1 can Canellini beans, drained and rinsed
      2. 2 cloves garlic, finely minced
      3. Salt and pepper to taste

  2. Tools
    1. Large double handled frying pan
    2. Matching lid for frying pan
    3. Metal spatula
    4. Measuring spoons
    5. Clean cutting board.
    6. Sharp paring knife.
    7. Spatula
    8. One large bowl
    9. One small bowl

  3. Preparations
    1. Well before you are ready to begin cooking, place the oatmeal in a bowl and cover it with boiling water.
      Let it soak for at least an hour, (it can go much longer if you need).
      Drain all the water later, when you use the oatmeal.
    2. Prepare the lentils if needed.
    3. In the small bowl, measure the aromas. Mix thoroughly.

  4. Cooking
    1. Sauté the onion, celery, and carrots in canola oil, until they are soft.
    2. Add the aromas. Mix well. Add one quarter of the cannellinis. Mix.
    3. Mash the rest of the cannellinis in a small bowl.
    4. Add the mash, the oatmeal, and the garlic to the other vegetables.
    5. Place the results into a baking pan.
    6. Bake at 375 for 30 to 40 minutes.
    7. Prepare small batches of mashed potatoes and mashed turnips to accompany the "haggis."

  5. Pairings
    1. This dish goes well with
    2. Naan
    3. Chutney
    4. Sliced fresh bell peppers
    5. Melon, fresh cherries