WILL'S VEGAN HAGGIS

Steps:

• In one pan, boil the barley for 30 minutes.
• In another, boil green and red lentils for 30 minutes.
• Drain both barley and lentils well and reserve separately.
• Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
• Sauté for three minutes or so; then reserve in a bowl.
• Chop onion and mushrooms fine or pop them in the food processor.
• Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
• Cook for 2 or 3 minutes.
• Then add lentils and the oat/barley mixture.
• Mix up this lot well.
• Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
• but not too watery!
• This can be trial-and-error.
• I find that roughly 300 ml works for me.
• But I always make up about 500 ml, just in case.
• You can also splash in a little extra olive oil if you think it is needed.
• Mix in spices, whiskey, juice, and Worcestershire sauce?.
• and do a bit of a taste test.
• Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
• Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
• Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
• Cook this for about an hour or an hour and a quarter.
• Times may vary greatly.
• Refrigerates or freezes well.
• Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.