Vegetarian Haggis

I've been researching recipes for Vegetarian Haggis. I reached out to a fellow Food Blogger (Christina's Cucina).
She's Scottish/American and has had it in Scotland.
This is the adapted recipe Christina recommended from Felicity Cloake.
Thank you Christina for helping me with this one.
I've adapted the recipe without compromising the original one.

This is what I use to create a Vegetable Stock.
It also comes in Vegetarian  (No Chicken) and Vegetarian ( NovBeef) Stock.

I use Better Than Bouillon for all of my Vegetarian Soup Bases and to Season many other recipes.


Vegetarian Haggis

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Loaf Pan or a 1 quart Casserole Pan coated with a Vegetable Cooking Spray.

1/4 C Dried Split Green Peas
1/4 C Pearl Barley
2 TBS Butter, divided.
1 Large Onion, diced.
1 Large Carrot, diced
1 C diced Portobello Mushrooms
1/2 tsp Allspice
1/2 tsp Black Pepper
1 C Pinhead Oats
2 1/2 C Hot Vegetable Stock , divided.

3 hours prior to making:
Soak Peas for 3 Hours, drain.

In 2 separate saucepans with water just to cover:
Boil Barley in one and drained Peas in the other one.
Boil for 30  45 minutes.
Stir well.
Remove from heat and set aside is two separate bowls.

In a Skillet on Medium High Heat:
1 TBS Butter until melted.

Add:
Onion and Sauté until softened.

Add:
Carrot until softened and begins to brown.

Add:
Mushrooms until softened.

Add:
Allspice
Pepper

Add:
Peas
Oatmeal
Stir until well combined.

Add 3/4 of the Stock to the Pan.
Bring to a Boil.
Reduce Heat to Simmer.
Continue cooking and stirring until it thickens.
Add additional Stock if needed.

Stir in Barley and remaining Bitter.

Spoon into the Pan.
Cover with Foil.
Bake for 30 minutes.

Remove Foil and continue baking for an additional 30 minutes.

Remove Pan to a Rack to Cool for 5 minutes.

Enjoy!
Peace in the Kitchen!