This was enormously popular at my book discussion club buffet (the book was "The Sunday Philosophy Club" by Alexander McCall Smith - a very Scottish story so haggis seemed appropriate).
1. I reduced the quantity of oats to 1 cup -- the additional 1/3 cup seemed excessive.
2. I simplified the mashing of beans and chopping of nuts by processing the kidney beans, peanuts and hazelnuts in a small amount of the broth in a blender, then briefly blending in the rest of the broth and the seasonings before adding it all to the cooked vegetables.
3. I ended up adding nearly twice as much broth as the recipe calls for, as the mixture seemed a bit dry as the steel-cut oats cooked.
4. I added some dabs of (vegan) margarine to the top of the mixture in the pan before baking.
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This was enormously popular at my book discussion club buffet (the book was "The Sunday...