Recipes Using Veggie Haggis

As a native Scotsman with a vegan food blog, this occasion is nothing short of momentous. After much trial and tribulation – and lots of meals to use up the leftovers of experiments gone wrong – it gives me great pleasure to share my recipe for the ultimate vegan haggis.

There are few things more Scottish than the hallowed haggis, and upholders of tradition will no doubt have steam coming out of their ears at the thought of veganising it. But times change, and all I’ll say is don't knock it until you’ve tried it.

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Four Vegan Haggis Options On Supermarket Shelves For Burns Night

Often described as Scotland’s national dish, traditional haggis is a meat pudding that consists of sheep’s heart, liver, and lungs, together with oatmeal, suet, and spices, all cooked inside the stomach of the animal itself. It is usually served alongside neeps (mashed swede or turnip) and tatties (mashed potato).

Want to know a secret? Most modern Scots don’t prepare haggis from scratch themselves. Like sausages, they either get it from a local butcher or – as is much more common – straight off a refrigerated supermarket shelf.

Fair enough. Even as a meat-eater, I rarely had sheep’s heart, liver, or lung lying around the house to make haggis with.

Vegetarian Haggis — The Butchery Kitchen

And while you could make the same argument about vegans or vegetarians buying their meat-free versions from a supermarket, at least there’s a viable alternative here to create your own from scratch.

It’s quite straightforward to recreate the texture and flavour of traditional haggis, with the key ingredients of pinhead oats, pepper, and nutmeg (just like in this vegan white pudding).

Beyond that, different recipes call for different lentils or beans to substitute the offal, and nuts or seeds to add some fat and texture. I include portobello mushrooms and yeast extract to cover the umami side of things.

Veggie Haggis And Onion Chutney Toasties

The oats, lentils, and sunflower seeds in this recipe are packed full of plant-based protein. In fact, one serving of this vegan haggis will provide you with over 50% of the recommended daily amount of protein.

Pulses like lentils are nutritional powerhouses, offering fibre, vitamins, and minerals in a way that won't break the bank. Want to learn more? Check out my Beginner's Guide to Pulses.

To get the right consistency, it’s important to usepinhead oats a.k.a. 'steel-cut' oats. I played around with several versions that used normal rolled porridge oats, but this resulted in a completely different texture (they're better for porridge or things like easy oat cookies).

Veggie Haggis Mac 'n' Cheese Toastie

If you're wanting to ensure that this recipe is 100% gluten-free, use pinhead oats, a yeast extract, and a vegan stock that are certified gluten-free.

Then it's in with the pinhead oats, Marmite, and veg stock. Cook this together for 15 minutes until you have a very thick porridge mix, before turning off the heat and stirring through the chopped sunflower seeds.

Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.

Shop The Best Vegetarian Haggis For Sale

Haggis is traditionally served alongside neeps (mashed swede or turnip) and tatties (mashed potatoes), as well as greens such as cabbage or kale.The neeps and tatties are both very easy to veganise – simply use plant-based butter and plant-based milk when mashing.

If you want to take your haggis game up a level, I'd highly recommend pairing it with this Vegan Whisky Cream Sauce. Featuring a creamy cashew base, subtle sweet whisky notes, and hints of mustard and lemon, it's the perfect way to top it all off.

Refrigerate:Store this haggis in the fridge for up to four days. The easiest way to reheat is in the microwave, but you could also reheat in the oven (covered with foil to prevent burning).

The Best Veggie Haggis You Can Buy (vegan & Vegetarian)

Freeze:Store this haggis in the freezer in sealed containers or resealable bags for up to six months. Defrost before reheating in the microwave or in the oven (see above).

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

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Bonfire Night Veggie Haggis Sausage Rolls With Firecracker Sauce

As a native Scotsman with a vegan food blog, it gives me great pleasure to share my recipe for the ultimate vegan haggis.

Neeps & tatties: Haggis is traditionally served alongside neeps (mashed swede or turnip) and tatties (mashed potatoes), as well as greens such as cabbage or kale. The neeps and tatties are both very to easy to veganise – simply use plant-based butter and plant-based milk when mashing. 

If you want to take your spud game up a level or two, I'd recommend checking out these Ultimate Vegan Mashed Potatoes. The post contains a comprehensive list of tips, tricks, and variations for the perfect vegan mash.

Incredibly Irresistible Haggis Recipes

Quantity:   This mix will fill a 1lb baking tin. If you don't have a 1lb tin, you can simply use a larger one or divide the mix between smaller vessels.  If making larger quantities of the haggis, make sure you have large enough tins/dishes to bake it in the oven.  

Lentils:  I'd highly recommend the black beluga lentils if you can find them (I got mine from a local wholefood shop). Tinned or pre-cooked brown, green, or Puy lentils would also work. If using dried lentils, these will need to be soaked and/or cooked in advance. Check out  my   Beginner’s Guide to Pulses  for more info.  

Oats:  It's important to use pinhead or 'steel-cut' oats for this (I got mine from a local wholefood shop).  I played around with several versions that used normal rolled porridge oats, but this resulted in a completely different texture.    

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Gluten-free:  Oats are a gluten-free  ingredient, however they are sometimes processed in environments where there's a risk of cross-contamination. If you're wanting to ensure that this recipe is 100% gluten-free, use pinhead oats, a yeast extract, and a vegan stock that are certified gluten-free.  

Variations/tips:  If you want a meatier texture, try adding some plant-based mince. You can buy this frozen, fresh, or in a dried form that’s easy to re-hydrate. You could also swap out some of the oats for cooked pearl barley.  

Sauce:  I personally like this dish without any sauce, but feel free to add gravy or vegan whisky cream sauce. Some people also like to pour a dram  of straight whisky over their haggis, but I'll leave that decision entirely up to you...  

Vegan Haggis Recipe

Storage:  You can store this haggis in the fridge for up to four days, or in the freezer for up to six months.  

Calories: 517 kcal Carbohydrates: 81 g Protein: 28 g Fat: 11 g Saturated Fat: 2 g Sodium: 562 mg Potassium: 368 mg Fiber: 21 g Sugar: 4 g Vitamin A: 2952 IU Vitamin C: 5 mg Calcium: 84 mg Iron: 8 mg