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Home » Recipes » Vegan Haggis Quesadilla (Using Leftovers)

Vegan Haggis Quesadilla (Using Leftovers)

Sep 16, 2021 by The Pesky Vegan | 2 Comments

7 shares
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Welcome to the cultural car crash that is the vegan haggis quesadilla. I’ve filed it under ‘Scottish Recipes’, but really it should have its own website somewhere else. Maybe it shouldn’t even be around.

Whether you wish to deny its existence or not, the one thing you cannot deny is its deliciousness. Most of which is centred around leftover vegan haggis.

Vegan Haggis Quesadilla Slices Stacked

As if the idea of meat-free haggis wasn't bad enough (sorry not sorry motherland), we're then using dairy-free cheese in place of the traditional queso Oaxaca or manchego. Seriously, who do I think I am?

I'm just going to fry some of these up, slice them into pieces, and stack them high for a photo before getting stuck in. If you'd like more leftover vegan haggis recipes, check out this equally offensive vegan haggis toastie or vegan haggis fritter.

Cooked Haggis Quesadilla on Plate

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What should I put in a vegan quesadilla?

As a vegan quesadilla recipe, this obviously relies on some decent dairy-free cheese that'll melt well and go nice and gooey in between those tortillas. As anyone familiar with the world of vegan cheeses will know, this is far from a given.

But things are getting better, and some of the plant-based cheese products out there today are really not too much different to what I remember from my pre-vegan days.

Beyond that, it's a simple case of adding a few extra flavours in the form of fresh chilli and sliced spring onions (although these are completely optional).

Vegan Haggis Quesadilla Slices Close-Up

Should I fold a quesadilla?

As I understand it, quesadilla philosophy can be broken down into two main schools of thought:

  • Folding one tortilla in half with half the amount of filling
  • Stacking two tortillas on top of one another and flipping it over as a whole

It's entirely up to you how you do it. As you can see in the pictures below, I've gone for the stacked method.

This does make it slightly more difficult to flip over during cooking, so if this sounds daunting then just cook two folded tortillas side by side in the same pan.

You can read up on the different methods here.

What you'll need

You don't need much to throw together a vegan haggis quesadilla. Here are the headlines:

  • Tortillas to provide the outer layers
  • Leftover haggis for the filling
  • Vegan cheese to bring the filling together
  • Chilli and spring onion for heat and aroma
List of Ingredients to Make Haggis Quesadilla

How to make a vegan quesadilla with leftover haggis

Place a tortilla down on a flat board or plate. Take half of the vegan haggis and arrange in a thin layer, leaving a narrow gap to the edges (1).

Sprinkle over half of the vegan cheese (2), half of the chopped red chilli, and half of the sliced spring onion (3).

How to Fill Tortillas with Leftover Haggis and Vegan Cheese

Place another tortilla on top and press down firmly.

Heat a wide pan on medium heat and add a little cooking oil. Once hot, carefully add the assembled quesadilla to the pan. Press down firmly with a spatula and cook for a few minutes or until starting to turn golden underneath.

Once golden underneath, flip the quesadilla over carefully and repeat on the other side.

It may help to flip onto a plate and then return to the pan (or use the folding method – see recipe notes).

Vegan Quesadilla Frying in Pan

Once both sides are golden and the cheese inside has melted, remove from the pan. Repeat for the other quesadilla.

Cut each into six equal slices and serve.

Serving suggestions

This haggis quesadilla doesn't need much else to round it off, but if you do want some serving ideas then chunky guacamole, fresh salad leaves, or pico de gallo are all good suggestions.

Stack of Vegan Quesadilla Slices

Variations and tips

  • Serving size: The recipe above is to make two full-size quesadillas using four tortillas. This would provide two main portions or four smaller half portions.
  • Haggis amount: The amount stated in the recipe is a rough guideline so just use whatever you have.
  • Gluten-free: To make this quesadilla gluten-free, you'll need to ensure that both the tortillas and original haggis are GF (note that not all gluten-free tortillas are vegan). You'll also want to check that the vegan cheese you use is gluten-free (some may contain flour).

Hey you – let me know what you think

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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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Vegan Haggis Fritters
  • Vegan Haggis Toastie
  • Mashed Potato Pancakes
  • Sweet Potato Pancakes
  • Jackfruit and Black Bean Tacos
  • Easy Vegan Chilli
  • Smoky Jackfruit Chilli
  • Crispy Baked Falafel

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

Vegan Haggis Quesadilla Feature

Vegan Haggis Quesadilla

The Pesky Vegan
Welcome to the cultural car crash that is the vegan haggis quesadilla. Leftover haggis meets dairy-free cheese inside crispy tortillas for a delicious snack or meal.
5 from 1 vote
Rate this Recipe Print Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Scottish, Vegan
Servings 2 quesadillas
Calories 507 kcal

Ingredients
 

  • 4 large tortillas (flour or corn – gluten-free if necessary)
  • 1 portion leftover vegan haggis (approx. 1 cup / 200 g – homemade or shop-bought, but either way pre-cooked)
  • 2 oz (60 g) vegan cheese, grated
  • 1 medium red chilli, finely chopped (optional)
  • 1 medium spring onion, finely sliced
  • Cooking oil for frying
Prevent your screen from going dark

Instructions
 

  • In a bowl, use a fork to break up the pre-cooked/leftover haggis and make it easier to work with.
  • See recipe notes below for stacked vs. folded method. Instructions here are for stacked.
    Place a tortilla down on a flat board or plate. Take half of the vegan haggis and arrange in a thin layer, leaving a narrow gap to the edges. Sprinkle over half of the vegan cheese, half of the chopped red chilli, and half of the sliced spring onion. Place another tortilla on top and press down firmly.
  • Heat a wide pan on medium heat and add a little cooking oil. Once hot, carefully add the assembled quesadilla to the pan. Press down firmly with a spatula and cook for a few minutes or until starting to turn golden underneath.
  • Once golden underneath, flip the quesadilla over carefully and repeat on the other side. It may help to flip onto a plate and then return to the pan (or use the folded method – see recipe notes below).
  • Once both sides are golden and the cheese inside has melted, remove from the pan. Repeat for the other quesadilla.
  • Cut each into six equal slices and serve.
Rate this recipe 👇

Notes

Serving size: The recipe above is to make two full-size quesadillas using four tortillas. This would provide two main portions or four smaller half portions.
Stacked vs. folded: You can either stack two tortillas on top of one another and flip during cooking, or fold one tortilla in half (with half the amount of filling). It comes down to personal preference.
Haggis amount: The amount stated above is a rough guideline so just use whatever you have.
Gluten-free: To make this quesadilla gluten-free, you'll need to ensure that both the tortillas and original haggis are GF (note that not all gluten-free tortillas are vegan). You'll also want to check that the vegan cheese you use is gluten-free (some may contain flour).
If you liked this recipe, you might also enjoy:
  • Vegan Haggis Fritters
  • Vegan Haggis Toastie
  • Mashed Potato Pancakes
  • Vegan Scotch Broth
  • Jackfruit and Black Bean Tacos
  • Easy Vegan Chilli
  • Smoky Jackfruit Chilli
  • Crispy Baked Falafel
 
* The nutrition info below provides a very rough estimate that will vary greatly depending on the haggis, tortillas, vegan cheese, and cooking fat you use.

Nutrition

Calories: 507kcalCarbohydrates: 67gProtein: 21gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 898mgPotassium: 381mgFiber: 13gSugar: 5gVitamin A: 1674IUVitamin C: 33mgCalcium: 131mgIron: 7mg
Nutrition Facts
Vegan Haggis Quesadilla
Amount Per Serving
Calories 507 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 898mg39%
Potassium 381mg11%
Carbohydrates 67g22%
Fiber 13g54%
Sugar 5g6%
Protein 21g42%
Vitamin A 1674IU33%
Vitamin C 33mg40%
Calcium 131mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword leftover haggis recipe, vegan quesadilla, vegan scottish recipe
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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Comments

  1. Eilidh

    December 20, 2021 at 7:34 pm

    5 stars
    The most delicious cultural car crash I could have imagined. Great idea! 🙂

    Reply
    • The Pesky Vegan

      December 20, 2021 at 7:43 pm

      You know it!

      Reply

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I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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