In a large pan (frying pan or wok pan), heat oil over medium heat. Add chopped leeks and allow to soften, then add the mushrooms, butternut squash, and carrots. Sauté until the vegetables are almost cooked through (5 minutes) then add the garlic and cook for a couple more minutes. Remove from heat.
Preheat your oven to Gas Mark 6 (400°f / 200°c).
Drain the chickpeas (set the liquid aside for use if needed) and place in a food processor or blender. Add the oats and about 1/4 of the cooked vegetables, then pulse (if you need liquid, use a bit of the chickpea liquid).
Your mixture should resemble porridge with chunks in! Scoop into a bowl and add the rest of the vegetables, the nuts, rosemary, nutmeg and pepper. Mix well to combine.
Taste the mixture and adjust the seasoning as needed, add salt if needed or add more herbs if you want. If using, add the nutritional yeast and mix in well.
If you are making a traditional shaped haggis, get a piece of foil or greaseproof paper and form the mixture into a thick log shape. Using dampened hands, shape the haggis so it is a firm shape, then roll it up and secure the ends (twist, fold or tie with string). Alternatively press the haggis into a greased or lined tin or individual ramekins/moulds.
Place the shaped haggis on a baking tray and bake in the centre of the preheated oven for35-40 minutes. If baking individual haggis or using an open tray, cook for 25-30 minutes or until the top is golden brown.
Remove from the oven and unwrap carefully (it will be hot!) Slice into portions.
Serve & Enjoy!
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