Looking for interesting ways to use up that leftover vegan haggis? Allow me to introduce you to the haggis toastie. Featuring crispy bread, gooey cheese, and an optional layer of wilted spinach and garlic, it's a shining example of how good a vegan toasted sandwich can be.
This recipe is to make the toastie in a pan, however a sandwich toaster is even better if you have one. For another interesting spin on leftover food, check out these vegan haggis quesadillas, mashed potato pancakes, and vegan haggis fritters.
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What you'll need
Toasties – even vegan toasties – are a simple pleasure in life. You'll need:
- Sliced bread as the vessel
- Leftover vegan haggis for the bulk of the filling
- Your favourite vegan cheese – ideally one with a good track record of melting and going gooey
- Spinach and garlic for a special additional layer (optional)
How to make a vegan haggis toastie
Heat a small amount of plant-based butter in a pan on medium heat. Add the chopped garlic and soften for a minute, followed by the spinach and a pinch of salt. Cook gently until all the spinach has wilted down (1), then remove from the pan and set aside.
In a bowl, use a fork to break up the pre-cooked/leftover haggis and make it easier to work with.
Take two slices of bread and butter one side of each. Place the buttered side of one slice face down on a board, then layer on half of the spinach, haggis, and cheese (2).
Add a few dashes of vegan Worcestershire sauce and then place the other slice of bread on top (buttered side facing up). Use a spatula to press down firmly on the sandwich.
Using the same pan as before, heat this on medium heat and place the sandwich in the pan. Cook for three minutes or until golden underneath, pressing down firmly with a spatula.
Once the underside has turned golden and crispy, flip the toastie over carefully (3) and repeat on the other side.
Cook until both sides are golden and the cheese has started to melt, turning down the heat slightly if necessary.
Repeat this process for the other toastie, then slice in half and serve warm.
Serving suggestions
Any toastie should be enjoyable in its own right, but feel free to serve along with any sides you desire. Fresh spinach, dressed salad leaves, or a mountain of chips are all good options.
Recipe FAQ
It may not be the healthiest option, but the best toasties are often made with run-of-the-mill white sliced bread (the same goes for cucumber sandwiches). It's soft, easy to press down, and usually crisps up nicely.
If you’ve got a sandwich toaster machine then by all means just use this instead of frying.
To make this toastie gluten-free, you'll need to ensure that both the bread and original haggis are GF (note that not all gluten-free breads are vegan – it's a minefield out there folks). You'll also want to check that the cheese you use is gluten-free (some may contain flour).
I wouldn't recommend storing this – only make it if you're going to eat it.
Variations and tips for haggis toasties
- Spinach and garlic: You can replace this with wild garlic when in season, or simply omit altogether.
- Haggis amount: The amount stated in the recipe is a rough guideline so just use whatever you have.
- Vegan Worcestershire sauce: You could replace this with vegan balsamic vinegar, chilli sauce, chutney, or red onion marmalade – anything with a bit of tang to cut through.
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More vegan recipe ideas
If you liked this recipe, you may also enjoy:
Vegan Haggis Toastie with Spinach and Cheese
Ingredients
- Plant-based butter or oil for frying
- 1 clove garlic, finely chopped
- 3 cups (100 g) fresh spinach
- 4 slices bread (see notes for gluten-free)
- 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
- Vegan Worcestershire sauce (optional – see notes)
- Salt to taste
Instructions
- Heat a small amount of plant-based butter in a pan on medium heat. Add the chopped garlic and soften for a minute, followed by the spinach and a pinch of salt. Cook gently until all the spinach has wilted down, then remove from the pan and set aside.
- In a bowl, use a fork to break up the pre-cooked/leftover haggis and make it easier to work with.
- Take two slices of bread and butter one side of each. Place the buttered side of one slice face down on a board, then layer on half of the spinach, haggis, and cheese. Add a few dashes of vegan Worcestershire sauce and then place the other slice of bread on top (buttered side facing up). Use a spatula to press down firmly on the sandwich.
- Using the same pan as before, heat this on medium heat and place the sandwich in the pan. Cook for three minutes or until golden underneath, pressing down firmly with a spatula.
- Once the underside has turned golden and crispy, flip the toastie over carefully and repeat on the other side. Cook until both sides are golden and the cheese has started to melt, turning down the heat slightly if necessary.
- Repeat this process for the other toastie, then slice in half and serve warm with fresh spinach, salad leaves, or as it is.
Notes
- Vegan Haggis Quesadilla
- Vegan Haggis Fritters
- Leftover Mashed Potato Pancakes
- Vegan Scotch Broth
- Sweet Potato Pancakes
- Vegan Cucumber Sandwiches
- Tofu Pancetta
- Vegan Cranachan
Nutrition
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Janet
This sounds great! I love your vegan haggis, but rarely have leftovers because it’s so good. I’ll have to make extra next time in order to make these! My favorite vegan cheese is Violife. Thank you for creating these recipes. I always look forward to your newsletter.
The Pesky Vegan
Thanks for the kind words Janet! I know the feeling re. leftovers, only option is to make a little extra like you say! Plenty more recipes using haggis leftovers on the way in the next few months 🙂
Cal
Not surprisingly, a vegan haggis toastie is a thing of beauty!
The Pesky Vegan
I know, why didn't I think of doing this recipe earlier?
Diane Barrett
I had some vegan haggis leftover and wanted to try this recipe but I didn't have any spinach so I did garlic mushrooms instead. The toastie was lovely so if I have any haggis over again I think I will do it again with the mushrooms and spinach
The Pesky Vegan
Can't argue with garlic mushrooms, sounds great - cheers for the review!
Honey Jerram
I love all your recipes. They are straightforward and suggest using up leftovers in imaginative ways, rather than my usual soup. Keep them coming. Love your cheerful face popping up too 😄 Happy Burns Night. Slainte mhath 🍃💚🥃💚🍃
The Pesky Vegan
Cheers, appreciate the kind words and there are plenty more recipes to come! Slàinte mhath.
Vicky
Great idea for the next day!! Yum 🙂
The Pesky Vegan
Cheers for the review!