Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (2024)

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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.

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (1)

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.

If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?

I create new content every single week. Subscribeto keep in touch and get a free download ofThe Vegan Kitchen – My Top 10 Tips.

What is haggis?

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (2)

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).

Haggis is eaten throughout the year in Scotland,but itspopularity spikes around 25thJanuary when it plays a central role in Burns Night celebrations.

The truth about haggis

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.

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.

What’s in vegan haggis?

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (3)

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.

Is vegan haggis healthy?

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.

Using the right oats

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (4)

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).

I managed to track down pinhead oats in a local wholefood shop, where I also picked up the black beluga lentils.

How to make haggis 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.

How to make vegan haggis

Start by frying the onion and carrot together in a pan, followed by the mushrooms, lentils, and spices.

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (5)
Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (6)

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.

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (7)
Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (8)

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.

Once cooked, remove from the oven and allow to stand for five minutes before serving.

What to serve with vegan haggis

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.

Other suggestions for sides include vegan cauliflower cheese, vegan roast potatoes, and sprouts with tofu bacon.

Variations/tips for vegan haggis

  • Quantity: 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, but tinned or pre-cooked cooked brown, green, or Puy lentils would also work.
  • Oats: It's important to use pinhead or 'steel-cut' oats for this – rolled porridge oats simply don't work in the same way.You could swap out some of the pinhead oats for cooked pearl barley.
  • Texture: If you want a meatier texture, try adding some plant-based mince.
  • Sauce: I personally like this dish without any sauce, but you could add gravy or vegan whisky cream sauce. Some people like to pour adramof straight whisky over their haggis, but I'll leave that decision entirely up to you...
Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (10)

How to store vegan haggis

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).

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).

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Ultimate Vegan Fish Pie
  • Vegan Biryani with Chickpeas
  • Vegan Goulash (Hungarian Stew)
  • Black Bean Burgers
  • Vegan Cranachan (Scottish Dessert)
  • Vegan Skirlie (Oatmeal Stuffing)
  • Jackfruit 'Beef' Stew
  • Ultimate Vegan Lasagne

You can also check out my full list of Scottish vegan recipes.

Full recipe

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (11)

Ultimate Vegan Haggis

Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (12)The Pesky Vegan

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

5 from 154 votes

Rate this Recipe Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Gluten-free, Scottish, Vegan

Servings 4

Calories 517 kcal

Ingredients

  • 20 g plant-based butter or margarine
  • 1 large onion, peeled and finely chopped
  • 1 large carrot, peeled and grated
  • 2 portobello/flat cap mushrooms, finely diced
  • 1x 400 g tin black beluga lentils, drained (you could also use cooked brown, green, or Puy lentils)
  • 1 level teaspoon white pepper
  • 1 level teaspoon ground nutmeg
  • 250 g pinhead oats (affiliate link – it's important to use pinhead or 'steel-cut' oats, see notes below for gluten-free option)
  • tablespoons Marmite (or other yeast extract if GF)
  • 400 ml veg stock (plus more water if needed)
  • 30 g sunflower seeds, chopped

Instructions

  • Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.

  • Add in the finely diced mushrooms and cook for another 3-4 minutes.

  • Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.

  • Preheat the oven to 180°C (360°F).

  • To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.

  • After 15 minutes, turn off the heat and stir 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.

  • Once cooked, remove from the oven and allow to stand for five minutes. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce.

    If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?

Rate this recipe 👇

Notes

Oats:It's important to use pinhead or 'steel-cut' oats for this (the affiliate link in the ingredients above will take you to a trusted UK supplier). I played around with several versions that used normal rolled porridge oats, but this resulted in a completely different texture.

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.

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 outmyBeginner’s Guide to Pulsesfor more info.

Gluten-free:Oats are a gluten-freeingredient, 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 dramof straight whisky over their haggis, but I'll leave that decision entirely up to you...

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

If you liked this recipe, you may also enjoy:

  • Ultimate Vegan Fish Pie
  • Vegan Stovies (Scottish Potato Stew)
  • Easy Vegan Scotch Broth
  • Vegan Cranachan (Scottish Dessert)
  • Vegan Cottage Pie
  • Easy Vegan Scalloped Potatoes (Dauphinoise)
  • Ultimate Vegan Lasagne

* The nutrition info below is for one serving, based on a total of four servings.

Nutrition

Calories: 517kcalCarbohydrates: 81gProtein: 28gFat: 11gSaturated Fat: 2gSodium: 562mgPotassium: 368mgFiber: 21gSugar: 4gVitamin A: 2952IUVitamin C: 5mgCalcium: 84mgIron: 8mg

Nutrition Facts

Ultimate Vegan Haggis

Amount Per Serving

Calories 517Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Sodium 562mg24%

Potassium 368mg11%

Carbohydrates 81g27%

Fiber 21g88%

Sugar 4g4%

Protein 28g56%

Vitamin A 2952IU59%

Vitamin C 5mg6%

Calcium 84mg8%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword scottish vegan recipe, vegetarian haggis, vegetarian haggis recipe, veggie haggis

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Ultimate Vegan Haggis (Scottish Recipe) - The Pesky Vegan (2024)

FAQs

What is vegan haggis made of? ›

Oats, Lentils, Rapeseed Oil, Kidney Beans, Onions, Carrot, Swede, Mushrooms, Sunflower Seeds, Pumpkin Seeds, Salt, Spices, Pepper.

Is Simon Howie veggie haggis vegan? ›

Our vegetarian haggis doubles up as a vegan haggis too, as we are also Vegan Approved by the Vegetarian Society!

Is veggie haggis healthy? ›

A vegetarian haggis is likely to be lower in calories, fat and saturated fat compared with a traditional haggis, with ingredients generally including oats, lentils, beans and a variety of vegetables and seeds. Both traditional and vegetarian haggis are packed with flavour!

How do you cook Simon Howie vegetarian haggis? ›

Place the haggis in a large pan of boiling water so that the haggis is just covered in water. Bring to a bubbling boil and then reduce the heat and gently simmer for 45 minutes. Top up with more boiling water if required. Once ready, remove from the pan and carefully remove the tin foil.

Why is haggis so gross? ›

Yes, haggis' list of ingredients includes sheep lungs, as well as the animal's heart and liver. These organ meats (aka sheep pluck or offal), along with oatmeal, suet, and seasonings, are then boiled inside a sheep's stomach to produce the famed pudding.

Does vegetarian haggis taste like real haggis? ›

Yes! You'd surprised to know that haggis is easily adapted to be vegetarian. Depending on the recipe, offal and suet are replaced with fresh vegetables, lentils, beans, mushrooms and seeds. The inclusion of oats and the seasoning means that the flavour is actually very similar to the meat version.

Can you get vegan black pudding? ›

The Bury Black Pudding Company is the UK's leading specialist producer of black pudding. They have created Vegan black pudding which has a delicious herby, peppery flavour with a firm texture and traditional dark colour. It is easy to prepare and cook; simply slice and then fry, bake, grill or microwave.

Is MacSween haggis vegan? ›

These are all cooked together and filled into a man-made casing to produce our unique vegetarian version of the national dish of Scotland. Approved by the Vegetarian Society, and suitable for vegans, this yummy alternative is appreciated by vegetarians and meat-eaters alike.

How long does vegetarian haggis last? ›

Allow left over haggis to cool properly, put into a sealed container and store in the fridge for no more than 48 hours. If it's a tasty breakfast you're after, try frying the haggis (traditional or vegetarian) which can be mixed up with left over mashed neeps and tatties to make an interesting hash.

Why does haggis taste so good? ›

Haggis has a very meaty flavour which is rich and even slightly metallic due to the offal. The oats and onions add both sweetness and texture. Then you get a nice punch of heat from the black pepper and the other spices used.

What does haggis taste off? ›

Haggis has an earthy, gamey flavor due to the offal; the oats give it nutty flavor as well. The liver in the mix also lends of bit of a classic paté flavor. Haggis is scooped out of the casing when served and has a crumbly texture. Even in Scotland, haggis is an acquired taste.

What is chocolate haggis? ›

Chocolate haggis is a chocolate brownie pudding that resembles a haggis! All the theatre and fun of slicing open a steaming hot haggis but with chocolate instead of meat!

What is the meaning of the word haggis? ›

noun. hag·​gis ˈha-gəs. : a traditionally Scottish dish that consists of the heart, liver, and lungs of a sheep or a calf minced with suet, onions, oatmeal, and seasonings and boiled in the stomach of the animal.

What is haggis made of now? ›

Simply lamb, beef, oats, onions and spices, nothing more, nothing less. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives.

What does haggis taste like? ›

What does haggis taste like? Haggis is like a crumbly sausage, with a coarse oaty texture and a warming peppery flavour. It's most commonly served with neeps (mashed turnip) and tatties (mashed potato) and washed down with a wee dram of your favourite whisky.

Why does haggis taste like? ›

Haggis has an earthy, gamey flavor due to the offal; the oats give it nutty flavor as well. The liver in the mix also lends of bit of a classic paté flavor. Haggis is scooped out of the casing when served and has a crumbly texture. Even in Scotland, haggis is an acquired taste.

Why is haggis healthy? ›

In summary, haggis is a nutritious dish that provides high levels of protein, fiber, and iron, but it should be consumed in moderation due to its high levels of saturated fat and cholesterol.

References

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