A plant-based take on the Scottish classic, made with oats, lentils, nuts, and spices. Hearty and savory, it's a tribute to traditional flavors without the meat.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped 1 small carrot, finely chopped
• 5 fresh mushrooms, finely chopped
• 1 cup vegetable broth 1/3 cup dry red lentils
• 2 tablespoons canned kidney beans - drained, rinsed, and mashed
• 3 tablespoons ground peanuts 2 tablespoons ground hazelnuts 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 1/2 teaspoons dried thyme 1 teaspoon dried rosemary
• 1 pinch ground cayenne pepper 1 1/2 teaspoons mixed spice
• 1 egg, beaten
• 1 1/3 cups steel cut oats

Directions

1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.