Ingredients (serves 4)
2 medium cooked beetroot (chopped)
1 medium onion chopped
1oz green / red lentils
1oz cooked rice (make sure you treat this with respect either use it as soon as it is cooked or quickly cooled then chilled)
1 medium onion diced
1 oz cashews or brazils chopped
1 oz oats
1 tsp parsley
½ tsp coriander leaf
1 tsp American Mustard
½ tsp garlic powder
Black Pepper Method - So simple!
Blend all cooked ingredients together, add the herbs and mustard etc, form into burgers and fry in a little oil.
Mushroom Burgers
Ingredients
1 tbsp canola oil or vegetable oil
1 small onion, diced
1 clove garlic, minced
3 Spring onions, diced
1/2 tsp cumin
1oz cooked green lentils
3/4 cup diced fresh mushrooms
1 15 ounce can pinto beans or Red Kidney Beans
1 tsp parsley
salt and pepper, to taste
oil for frying
Method
Sautee the onions and garlic in canola oil or vegetable oil for 3 to 5 minutes, until onions are soft. Add the spring onions, lentils, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. You can add a bit more oil if needed. Set the onion and mushroom mixture aside.
Next, use a fork or potato masher to mash the beans until well mashedor pulse them in a food processor until smooth, if you prefer.
In a large bowl, combine the mashed beans with the onion and mushroom mixture and add the parsley, salt and pepper. Make sure the ingredients are well combined.
Shape the mixture into patties about one inch thick (See pictures and method below).
Heat about two tablespoons of oil and cook each patty until the burgers are done, about 3 minutes on each side.
Shaping your Burgers
I usually mould my burgers by placing some cling film in an old, clean humous container, adding some mix then pressing down with
another hummus pot to compress the ingredients. Then wrap the film around the burger
before repeating. These can then either be used straight away or frozen in the pots.
I love Haggis at any time of year but especially for Hogmanay and Burns Night, here is one of my favourite not too spicy recipes. I hope you enjoy it with your Neeps & Tatties
Ingredients - Serves 4
130g finely chopped Carrot (I use an electric mini chopper for all these)
1/2 medium Onion finely chopped
4 medium mushrooms, finely chopped
60g turnip, finely chopped
120g Oatmeal
50g cooked brown lentils
3ogg vegetable suet (or margarine)
4g Salt (less if preferred)
2g White Pepper
1 1/2g Freshly ground Black Pepper
150ml Cold Water
(add a desertspoon of Black Treacle and a large teaspoon of yeast extract for a darker, richer flavour)
Method - Really easy
Mix all the Dry ingredients together in a bowl.
Add the water slowly until a heavy paste mixture is formed (see image for texture).
Place in a greased pudding bowl, cover with foil and bake in a pre heated oven 180 degrees for 30 minutes.
Allow to cool a little before serving with creamy Mashed potatoes and Turnips.
I like to serve with a really rich onion gravy.
If you have any left overs (which I doubt) the mixture can be made into sausage shapes and fried like sausages.
This is one of my favourite recipes for entertaining or for special occasions such as Christmas or Yuletide. It is easy to prepare and can be prepared in advance to save time once guests have arrived.
Ingredients (serves 4 - 6)
1 500g pack Puff pastry (I use Jus-rol)
1 leek (chopped finely)
100g cooked and peeled chestnuts chopped (all except 4 or 6 for garnish)
2 large flat mushrooms or 8-10 closed cap (chopped or sliced)
100g Humous
50g Vegan Cream cheese
25g vegan margarine
Method
Heat your oven to 200 degrees or 180 if it is a fan oven.
Roll out the pastry into a square (for 4 ) or rectangle (for 6)
Leave to breath whilst you prepare the stuffing
Melt the margarine in a pan and add the leeks, cook until soft
Add the mushrooms and again cook until soft.
Stir in the humous, simmer for 1 – 2 minutes then remove from heat.
Add the chopped chestnuts and stir to mix well.
Cut the pastry into 4 or 6 squares and transfer to your lightly greased baking sheet.
Add a good table spoonful of the mixture into the centre of each square then put a ieaspoonful of cream cheese on top of the pile, place one chestnut on top of each filling and put in a hot over for approximately 20 minutes until the pastry is golden brown and puffed around the edges.
For an extra special result, add one teaspoon of Port Jelly to the top of each Trencher 5 minutes before removing from oven so that it melts but does not burn.
Serve with fresh or red cooked vegetables.
This is my treat for occasions such as Christmas or Yuletide. It is worth the effort to make the hot water pastry and jelly to make it a great alternative to the meat version. It can be made in a 4" (10cm) diameter pork pie tin or a 6" (15cm) spring form sponge tin greased and lined with greaseproof paper
Filling Ingredients (a)
2 oz Vegan Mince (if using dehydrated, soak 1oz dry weight overnight with ½ tsp yeast extract and ½ tsp Bisto original in ¼ pint hot water and drain when ready to use)
2 oz Trex or similar solid vegetable shortening (tends to be white)
1oz margarine
Hot water pastry Ingredients (e)
8oz plain flour
1/4tsp salt
The Jelly
The Jelly
1 Tablespoon of Agar Flakes
Water from ingredients list (a) and top up to ¼ pint
Pinch of each, salt & pepper
Method
Heat your oven to 200 degrees or 180 if it is a fan oven.
Place all filling ingredients (a) in a bowl. Allow to stand until cold then add b & c ingredients.
If possible drain as much liquid as you can from the mixture and reserve for the jelly.
Add all the seasoning and stir in well, set aside.
Now for the pastry
In a saucepan, heat the fat until it is liquid and hot but not boiling.
Add the flour and salt to the mixture and beat well into a soft paste.
Whilst still hot, split into 1/3 for the lid and 2/3 for the main case.
Push the 2/3 into the greased tin and with your fingers, press out until the pastry is evenly spread into the walls and bottom of the tin. It is best to do this quickly so that the dough is still warm when you are filling it..
Take the 1/3 dough and roll into a circle just large enough to cover the tin and cut a 1/2” (1cm) hole in the middle.
Roll the filling into a ball, place into the pastry case and pack down well but try to make a small gap between it and the wall of pastry to allow for the jelly.
Making sure you have a good overlap at the top of the tin, place your lid onto the mixture with the hole central then turn over the edges to seal.
Bake in the centre of the oven at 180 degrees for approximately 45 minutes.
When the pie is cooling you can now make the jelly, in a small saucepan place the water and juices over a low heat and add the agar, stirring continuously until all the flakes have dissolved. Stir in the salt & pepper and set aside ready for pouring.
Once the pie is cool to touch, pour the jelly mixture into the hole in the pie lid and allow it to submerge the pastry. Allow to cool completely before cutting and enjoying with mustard or whatever you fancy.
Ingredients (serves 4) 
Leave to breath whilst you prepare the stuffing
