Ultimate Vegan Haggis

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.  

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?

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What is haggis?

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 its popularity spikes around 25^th January 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?

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

To get the right consistency, it’s important to use pinhead 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.

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.

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.

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 a dram of straight whisky over their haggis, but I'll leave that decision entirely up to you... 

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).

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)
• Mushroom Biryani with Lentils
• 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.

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