Vegan Cullen Skink (Scottish Soup)

Hold the haddock and step into the wonderful world of vegan cullen skink. This recipe takes the traditional Scottish soup and gives it a plant-based makeover for a tasty dish that's fish-free, dairy-free, and gluten-free.

In a classic cullen skink, the smoked haddock is undeniably a key ingredient. I'm not going to pretend otherwise, nor am I going to claim that this vegan version is exactly the same. But I do think it's pretty close and I tested this one several times before I was happy with it.

If you're in the market for more of my takes on traditional fare, check out these recipes for vegan 'fish' pie, vegan haggis, and vegan Scotch broth.

What is cullen skink?

Cullen skink is a Scottish soup traditionally made with smoked haddock, potatoes, onions, and milk. It's often very thick and gets its trademark smoky flavour from the fish used.

The dish takes its name from the northern coastal village of Cullen, with 'skink' coming from the Scots word for 'shin' or 'knuckle'. This in turn became a general term for 'soup', since many soups were made using those parts of an animal.

Why would someone try and make it vegan?

Because it felt like there wasn't already enough controversy in the world?

Like many vegans, I didn't do this to myself because I stopped enjoying animals and animal products. I did it because I could no longer justify paying for unnecessary harm purely to satisfy my tastebuds.

By veganising classic recipes like cullen skink (or Scotch broth, or stovies), I'm trying to help people enjoy what they've always known and loved – just with plants instead of animals.

Why you'll love this vegan cullen skink

• It's hearty and satisfying to eat
• It has a nice smoky flavour that you have full control over
• There are no bones to remove since smoked tofu is (usually) boneless
• You can mash some of the potatoes for a mix of textures in the final soup
• For me, it's a perfect example of getting creative with plants to veganise classic dishes

Recipe testing notes

Tofu and banana blossom: These don't need to be 'cooked' as such, hence why they're added towards the end. I've deliberately kept the tofu soft as it's more like the poached fish you'd find in a traditional recipe.

Smoked tofu liquid: Tofu tends to come in packaging where it's surrounded by water. I'd usually recommend draining it away, but in this case it has a nice smoky flavour and so you might as well add it to the pan.

Soy milk: This usually thickens better than other plant-based milks, but you could use any unsweetened variety you like.

Consistency: If using cashew cream, the soup will thicken quite a bit once it's cooled down. You can reheat to thin it out again, or simply enjoy cold.

Seasoning: Salt, pepper, and smoked paprika really help here, so keep checking and adjusting the flavours.

Spring onions/chives: I haven't included these in the basic ingredients, but they're a nice touch at the end if you have them.

Replacing the fish

Not gonna lie, making a fish-based soup without the fish requires an open mind and a bit of creativity. There are both textures and flavours to take into account, and peat-smoked haddock is not something you can easily replace in the world of plants.

I've played around with a few different versions of vegan cullen skink, but two ingredients that always go in are smoked tofu and smoked paprika.

These are then complemented by optional banana blossom, which has a fleshy, flaky texture that's sort of like fish (but obviously not actual fish – see also my recipe for vegan 'fish' pie).

While I like my tofu freshly caught and sold to me from a harbour in Moray, shop-bought will also do. Top marks if you can find your banana blossom growing on a tree in the harsh climes of northern Scotland.

Fancy trying more recipes with smoked tofu? Get stuck in: 👇

Replacing the dairy

Most cullen skink recipes will use milk and/or cream, which are much easier to replace with dairy-free versions.

I've gone with a combination of soy milk and homemade cashew cream, as well as a touch of nutritional yeast for its subtle cheesy flavour.

If you don't want to make your own cashew cream, you could use a shop-bought cream or simply add extra soy milk. However, I'd highly recommend whizzing up a batch from time to time as it can be used in a whole load of different plant-based recipes:

What you'll need

To make this delicious soup, you'll need:

• Onion and potato for the vegetable base
• Fish substitutes in the form of smoked tofu and banana blossom (optional)
• Dairy substitutes in the form of soy milk and cashew cream
• Fresh parsley for both its stems and leaves
• Seasoning in the form of bay, smoked paprika, nutritional yeast, salt, and pepper

How to make vegan cullen skink

Heat the butter in a large saucepan on medium heat.

Add the finely chopped onion and soften for 5-6 minutes, stirring regularly and reducing the heat if starting to colour.

Season with salt and pepper.

Once the onions are soft, add the diced potatoes and 3 cups (720 ml) of water.

Finely chop the parsley stems and add these along with the bay leaf and any smoky liquid from the tofu packaging.

Bring to the boil then reduce the heat and simmer for 12-15 minutes until the potatoes are starting to soften.

Optional step: Once the potatoes have softened – and before adding the other ingredients – I like to gently mash some of them in the pan to get a mix of textures.

It's completely up to you how much or little you want to mash.

Next, add the tofu pieces and banana blossom pieces.

There'll likely be some smaller bits in the banana blossom tin, so add these as well.

Add the nutritional yeast, smoked paprika, soy milk, and cashew cream.

Season again with salt and pepper and simmer for 5 minutes to let everything come together.

After 5 minutes, adjust the seasoning (I'll often add a little extra salt and smoked paprika), remove the bay leaf, and serve.

Serving suggestions

Finish this soup off with simple toppings such as chopped fresh parsley, finely sliced spring onions (or chives), and a squeeze of fresh lemon juice.

It's pretty hearty on its own, but you can always make it stretch further as a meal along with a couple of slices of fresh crusty bread.

Recipe FAQ

Variations and tips for vegan cullen skink

• Mashed potatoes: Some cullen skink recipes just use leftover mashed potatoes (which also reduces the cooking time). I personally prefer the mix of textures you get by simmering the diced potatoes from scratch and mashing some of them during cooking (see also this chunky leek and potato soup).
• Banana blossom: If you don't have this, you could try ingredients such as jackfruit, heart of palm, artichoke hearts, mushrooms, or simply leave it out.
• Leek: You could use a sliced leek instead of (or as well as) the onion.
• Other flavours: This soup is intended to be fairly delicate in terms of flavour, but you could also try adding the likes of seaweed flakes, caper brine, lemon, or a small dash of liquid smoke.

More vegan recipe ideas

If you liked this recipe, you might also enjoy:

You can also check out my full collection of Scottish vegan recipes and vegan soup recipes.

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