Vegan Haggis

From Cerys Matthews' recipe. So simple and so good. 
Serve with swede and carrot, mashed potato and gravy.
Those that weren't eaten have been frozen for veggie alternative to a roast.

Cook 125g Puy lentils according to packet to give 250g cooked lentils.

Gently fry 1 finely chopped onion in tbsp of oil until just about to turn transparent. Add a finely chopped medium carrot and 100g finely chopped mushrooms and fry for further 5 minutes.
Take off the heat and leave to cool whilst assembling other ingredients and heating the oven.

In a food blender put 100g rolled oats (jumbo if you have them), 1 tsp ground cumin, 1tsp ground nutmeg, 2 tsp freshly ground black pepper, pinch of salt and 3 tbsp  pumpkin seeds (or sunflower seeds).

Mix 1 tbsp miso paste into 200ml vegetable stock (I made my own stock from carrot, potato peelings and leek trimmings).

Add stock and vegetables to the blender and pulse. You want a rough mixture, as in not too smooth.

Stir in the lentils.

Grease a 12 hole muffin tin and fill with the mixture. Press down lightly.

Cover tightly with baking parchment and then foil. Bake in 180C oven for 20 minutes. Take off parchment and foil, brush with oil and bake for a further 20 minutes until lightly browned.