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.
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.
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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).
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
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).
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).
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.
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).
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Vegan Haggis Quesadilla
- 4 large tortillas (flour or corn – gluten-free if necessary)
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
- 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.
- 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
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