Vegetarian Haggis - cooking recipe

Ingredients

1 small onion, diced
2 tablespoons oil
1 carrot, grated
1 cup mushroom, sliced
3/4 cup red lentil
2 cups vegetable stock
1 cup kidney bean
3/4 cup mixed nuts, ground
2 tablespoons soy sauce
1 tablespoon lemon juice
1 teaspoon fresh rosemary
1 pinch cayenne
salt, to taste
black pepper, to taste
3 cups quick oats
1/2 cup scotch
1/2 cup water

Preparation

Saute the onions, carrot and mushrooms until tender.
Add the red lentils and stock. Bring to a boil.
Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
Simmer 10 minutes, covered.
Sit in oatmeal, Scotch, and water.
Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
Fill ramekins, muffin pan, or loaf pan. Cover with foil.
Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.