Vegetarian Haggis with Neeps and Tatties

Ingredients

• - 1 onion, finely chopped

  - 2 cloves of garlic, minced

  - 1 carrot, grated

  - 1 can of lentils, drained and rinsed

  - 1 can of kidney beans, drained and rinsed

  - 1 tsp of dried thyme

  - 1 tsp of dried rosemary

  - 1 tsp of ground cumin

  - 1 tsp of ground coriander

  - 1 cup of vegetable stock

  - Salt and pepper to taste

  - 4 large potatoes, peeled and diced

  - 2 large turnips, peeled and diced

  - 2 tbsp of butter

  - 1/4 cup of milk

Instructions

1. Ah, the classic Vegetarian Haggis with Neeps and Tatties - a hearty and comforting dish that warms the soul and fills the belly. While traditional haggis is made with sheep's heart, liver, and lungs (oh my!), this vegetarian version is just as delicious and perfect for those looking for a meat-free alternative.

2. To start, heat some oil in a large pan and sauté the onion and garlic until fragrant. Add in the grated carrot, lentils, kidney beans, thyme, rosemary, cumin, and coriander, and cook for a few more minutes until the mixture is well combined.

3. Next, pour in the vegetable stock and bring to a simmer. Let the mixture cook for about 30 minutes, stirring occasionally, until it thickens and the flavors meld together. Season with salt and pepper to taste.

4. While the haggis is simmering away, it's time to prepare the neeps and tatties. Boil the diced potatoes and turnips in a large pot of salted water until tender. Drain the vegetables and mash them together with butter and milk until smooth and creamy.

5. Serve the vegetarian haggis alongside the neeps and tatties, and enjoy a taste of Scotland in the comfort of your own home. This dish is perfect for a cozy night in or a festive celebration with friends and family.