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Home » Recipes » Ultimate Vegan Haggis

Ultimate Vegan Haggis

Jan 21, 2020 by The Pesky Vegan | 253 Comments

2675 shares
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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.  

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?

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

What is haggis?

Vegan Haggis Close-Up

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 25th 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?

Vegan Haggis Ingredients

It’s quite straightforward to recreate the texture and flavour of traditional haggis, with the key ingredients of pinhead oats, pepper, and nutmeg.  

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

Pinhead 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.

Onions, Carrots, and Mushrooms Frying
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.

Vegan Haggis Mix
Vegan Haggis Mix with 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.

Pouring Whisky Sauce over Vegan Haggis

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... 
Vegan Haggis

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).

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 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Ultimate Vegan Fish Pie
  • Vegan Stovies (Scottish Potato Stew)
  • Vegan Goulash (Hungarian Stew)
  • Easy Vegan Scotch Broth
  • Vegan Cranachan (Scottish Dessert)
  • Vegan Cottage Pie
  • Jackfruit 'Beef' Stew
  • Ultimate Vegan Lasagne
Vegan Haggis

Ultimate Vegan Haggis

The Pesky Vegan
As a native Scotsman with a vegan food blog, it gives me great pleasure to share my recipe for the ultimate vegan haggis.
5 from 92 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Gluten-free, Scottish, Vegan
Servings 4
Calories 517 kcal

Ingredients
 

  • 20 g plant-based butter or margarine
  • 1 large onion, peeled and finely chopped
  • 1 large carrot, peeled and grated
  • 2 portobello/flat cap mushrooms, finely diced
  • 1x 400 g tin black beluga lentils, drained (you could also use cooked brown, green, or Puy lentils)
  • 1 level teaspoon white pepper
  • 1 level teaspoon ground nutmeg
  • 250 g pinhead oats (it's important to use pinhead or 'steel-cut' oats, see notes below for gluten-free option)
  • 1½ tablespoons Marmite (or other yeast extract if GF)
  • 400 ml veg stock (plus more water if needed)
  • 30 g sunflower seeds, chopped
Prevent your screen from going dark

Instructions
 

  • Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
  • Add in the finely diced mushrooms and cook for another 3-4 minutes.
  • Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
  • Preheat the oven to 180°C (360°F).
  • To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
  • After 15 minutes, turn off the heat and stir 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. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce.
    If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?
Rate this recipe 👇

Notes

Neeps & tatties: 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 to easy to veganise – simply use plant-based butter and plant-based milk when mashing. 
If you want to take your spud game up a level or two, I'd recommend checking out these Ultimate Vegan Mashed Potatoes. The post contains a comprehensive list of tips, tricks, and variations for the perfect vegan mash.
Quantity: This mix will fill a 1lb baking tin. If you don't have a 1lb tin, you can simply use a larger one or divide the mix between smaller vessels. 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 (I got mine from a local wholefood shop). Tinned or pre-cooked brown, green, or Puy lentils would also work. If using dried lentils, these will need to be soaked and/or cooked in advance. Check out my Beginner’s Guide to Pulses for more info. 
Oats: It's important to use pinhead or 'steel-cut' oats for this (I got mine from a local wholefood shop). I played around with several versions that used normal rolled porridge oats, but this resulted in a completely different texture.  
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. 
Variations/tips: If you want a meatier texture, try adding some plant-based mince. You can buy this frozen, fresh, or in a dried form that’s easy to re-hydrate. You could also swap out some of the oats for cooked pearl barley.  
Sauce: I personally like this dish without any sauce, but feel free to add gravy or vegan whisky cream sauce. Some people also like to pour a dram of straight whisky over their haggis, but I'll leave that decision entirely up to you... 
Storage: You can store this haggis in the fridge for up to four days, or in the freezer for up to six months. 
If you liked this recipe, you may also enjoy:
  • Ultimate Vegan Fish Pie
  • Vegan Stovies (Scottish Potato Stew)
  • Easy Vegan Scotch Broth
  • Vegan Cranachan (Scottish Dessert)
  • Smoky Mushroom & Red Lentil Pâté
  • Vegan Cottage Pie
  • Easy Vegan Scalloped Potatoes (Dauphinoise)
  • Ultimate Vegan Lasagne
 
* The nutrition info below is for one serving, based on a total of four servings. 

Nutrition

Calories: 517kcalCarbohydrates: 81gProtein: 28gFat: 11gSaturated Fat: 2gSodium: 562mgPotassium: 368mgFiber: 21gSugar: 4gVitamin A: 2952IUVitamin C: 5mgCalcium: 84mgIron: 8mg
Nutrition Facts
Ultimate Vegan Haggis
Amount Per Serving
Calories 517 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 562mg24%
Potassium 368mg11%
Carbohydrates 81g27%
Fiber 21g88%
Sugar 4g4%
Protein 28g56%
Vitamin A 2952IU59%
Vitamin C 5mg6%
Calcium 84mg8%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword scottish vegan recipe, vegan dinner, vegan protein
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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Reader Interactions

Comments

  1. Vicky

    January 22, 2020 at 8:57 pm

    5 stars
    Absolutely LOVED this - can't wait to have it again on Burns night 🙂

    Reply
    • The Pesky Vegan

      January 22, 2020 at 9:21 pm

      Cheers pal!

      Reply
      • Claudia Jamieson

        January 04, 2021 at 6:12 pm

        5 stars
        Amazing recipe! Lived in Scotland a few years and always loved Haggis. Now back in Germany and vegan, I was looking for a recipe and found this one. Cannot recommend it enough. Took me a while to find all ingredients over here and tonight I finally made it and the whole family loved it! Thank you!!

        Reply
        • The Pesky Vegan

          January 04, 2021 at 10:27 pm

          Great to hear - thanks very much for leaving a review! I'm glad you managed to find all the ingredients and that everyone liked it!

          Reply
          • Saskia

            July 03, 2021 at 9:11 am

            5 stars
            Absolutely delicious - terrific recipe! Using the marmite to amp up the umami is a stroke of genius. I did a bit of experimentation and used a mix of shiitake, black fungus, and oyster mushrooms in mine to intensify the meaty texture/flavour a bit more. I'm sure that purists will clutch their handbags in horror, but given that your recipe is already a travesty by the omission of meat: eh meh. These mushrooms are cheaply and readily available freeze-dried from Asian groceries, for anyone wants to give it a try.

          • The Pesky Vegan

            July 05, 2021 at 11:30 am

            That sounds great with the other mushrooms, as I'm sure any of the 'purists' will have to agree! Thanks for the review!

        • Isabel

          February 16, 2021 at 1:36 am

          Just found your site. Born and brought up in Scotland. We never had haggis the ingredients turned me off. Will be trying this recipe for my now vegan daughter!!!. Thanks.

          Reply
          • The Pesky Vegan

            February 16, 2021 at 9:52 am

            Good stuff, let me know how you get on with it!

        • Abi

          January 29, 2022 at 12:02 am

          I also live in Germany. Could you tell me where you found steel cut oats?

          Reply
          • The Pesky Vegan

            January 29, 2022 at 5:02 pm

            Just in case you don't get a reply from the original commenter - I'm not 100% sure about larger shops in Germany but I'd try smaller/local wholefood stores or online.

          • Johanna

            April 19, 2022 at 6:06 pm

            We have ordered them (sold as "Hafergrütze") on the 'Fleischerei-Monse' website.

            It really makes a difference to use the right oats, so we found it worth it to order them.

            We love this recipe!

        • Kevin

          May 13, 2022 at 10:07 am

          Hi Claudia, I am curious, where did you find the pinhead oats in Germany? I am nearby in Switzerland and could not find these here nor in Germany, I found pearled barley, which might be a reasonable substitute.

          Reply
      • Leanna

        January 27, 2022 at 4:23 pm

        5 stars
        First. Let me just say that I find a huge percentage of recipes online to be subpar and I rarely follow them as they are. But since I had never made this dish before I took a chance based on reviews. Wow! This was fantastic. The texture was great and i loved everything about it. My non-vegan boyfriend loved it and my brother said that he found it very comforting and delicious. I'm already dreaming of how I could use it as a base for veggies burgers, bolognese etc and just switch up the spices. The consistency and flavor are fabulous. I don't often comment on recipe blogs but this was the best recipe I've used in a long time. Well done!

        Reply
        • The Pesky Vegan

          January 28, 2022 at 10:31 am

          Hi Leanna, glad this recipe stood out and that you decided to give it a go. I've got a long list of haggis spin-offs to get round to at some point, as well as other ways to use pinhead oats. Thanks very much for the review!

          Reply
  2. Paul

    January 28, 2020 at 7:53 pm

    5 stars
    Easy to make, looks good, tastes great, and came out of the tin (phew).

    Reply
    • The Pesky Vegan

      January 29, 2020 at 10:30 am

      Cheers Paul, glad to hear it went well in the end!

      Reply
  3. katie

    April 30, 2020 at 2:04 am

    I've tried a few vegan haggis recipes over the years and this one is, without a doubt, the very best of all - it was sooooo easy to make and sooooo delicious. The beluga lentils and the steel cut oats are just brilliant - the texture is gorgeous! It's going to be a regular feature on my plate. Thank you so much Pesky Vegan - my quest for the best is over.

    Reply
    • The Pesky Vegan

      April 30, 2020 at 9:32 am

      So glad you enjoyed it Katie! Thanks for taking the time to leave a comment and review 🙂

      Reply
  4. katie

    April 30, 2020 at 2:06 am

    5 stars
    me again - sorry - I forgot to rate the recipe

    Reply
    • The Pesky Vegan

      April 30, 2020 at 9:29 am

      No worries - thanks very much!

      Reply
      • Sheena Ohare

        January 01, 2021 at 10:25 pm

        5 stars
        I have made haggis many times now... but today made some of this into ‘sausage’ rolls ... with puff pastry - delicious! Was a hit with my meat eating guests.

        Reply
        • The Pesky Vegan

          January 02, 2021 at 11:33 am

          I actually had this down as a recipe idea to try in future - you're one step ahead!

          Reply
  5. Janet

    May 13, 2020 at 11:17 am

    5 stars
    This is excellent! I first tried vegan haggis on my visit to Scotland last September, at the Ben Nevis Inn. ( with a wee dram, of course). Although that one hadn't been made in house, it was good, and inspired me to try it at home. The only change I made was to use toasted hazelnuts in place of the sunflower seeds.
    Thank you, Alistair, for creating this site. I'm looking forward to trying your other recipes!
    p.s. I am absolutely in love with Scotland! 💜

    Reply
    • The Pesky Vegan

      May 13, 2020 at 4:14 pm

      Hi Janet, so glad it went down well! Toasted hazelnuts sound like a great substitute. Thanks for the kind words, there are many more recipes to come so stay tuned!

      Reply
  6. Margaret

    May 22, 2020 at 9:06 pm

    5 stars
    Better than the “real thing” & no animals harmed.
    Even better👍🏼

    Reply
    • The Pesky Vegan

      May 23, 2020 at 8:58 am

      Win-win, glad you enjoyed!

      Reply
  7. Terry Murray

    June 02, 2020 at 6:04 pm

    5 stars
    That was so yummy. Perfect texture too. I had it with homemade pesto and coleslaw. Thank you.

    Reply
    • The Pesky Vegan

      June 03, 2020 at 8:26 am

      Thanks Terry, glad you enjoyed - sounds like fusion cooking at its finest!

      Reply
  8. Cris

    June 09, 2020 at 7:01 pm

    5 stars
    Even when I was a meat eater I don't think I could have tried Haggis.
    I was looking for a traditional Scottish dish to make and found this. Everyone loved it and had second helpings! Only modifications were I used about 1/2 the butter with veggie broth to saute and had to use regular lentils. Used parchment paper in my loaf pan. Served with colcannon. I opted to make the Whisky cream / gravy it sounded fun to try ......Delicious! Thank you for the recipe.

    Reply
    • The Pesky Vegan

      June 09, 2020 at 11:37 pm

      I love that the vegan version is what got you to try haggis! Sounds great, I'll be adding my own recipes for gravy and whisky cream sauce very soon actually. Thanks very much for taking the time to leave a review 🙂

      Reply
  9. Marissa

    July 01, 2020 at 8:39 pm

    5 stars
    Love this! The lentils and mushrooms give a nice meaty quality, while the oats and sunflower seeds add some great texture. I combined this recipe with the vegan cottage pie recipe, basically added more carrots and some big chunks of mushrooms, then topped it with mashed neeps and tatties. They worked together real well!

    Reply
    • The Pesky Vegan

      July 01, 2020 at 10:44 pm

      Sounds like fusion cooking at its best, thanks for the review Marissa!

      Reply
  10. Melinda

    July 06, 2020 at 1:22 pm

    5 stars
    Smells so delicious and full of taste!!! Takes all the good of haggis (flavour, uniqueness and kick) and left the bad behind (cruelty and the feeling of high cholesterol 😝). It got the texture and "pop" that I enjoy soooo much.

    Had my first haggis in Scotland and been missing it since. This one taste even much more "organic/natural" than the one I had... if it makes sense? Yummy

    Thank you for the recipe, it made my day!💖

    Reply
    • The Pesky Vegan

      July 06, 2020 at 2:23 pm

      Hi Melinda, thanks so much for leaving such a nice review! I'm glad the recipe helped to make your day - this comment makes mine!

      Reply
  11. Sheena

    July 24, 2020 at 5:35 am

    5 stars
    I’m a Scot living in Australia...and feeling quite homesick with not being able to visit just now. Came across your site and decided to try the haggis....it was absolutely delicious...thank you! I too am going to try it with the whisky...might encourage my non vegan partner to have a try...All of the whisky cream sauces seem to be very rich...and therefore calorie laden...maybe as you suggest just pouring over the top will suffice...mmm.
    I look forward to trying more of your recipes...I like how you make suggestions for variations throughout!

    Reply
    • The Pesky Vegan

      July 24, 2020 at 8:54 am

      Hi Sheena, thanks very much for the review! My sister is in the same position as she currently lives in Perth, WA. It's not easy but hopefully not too long until people can see each other again. Glad the recipe could give you a little taste of home during these crazy times! I have plans to do my own recipes for vegan whisky cream sauce and a few other trimmings so watch this space...

      Reply
  12. Robert

    August 04, 2020 at 11:26 am

    Your recipe is really great, I've made it a couple of times now. Added a couple of things (can't help myself!) - 1/2 can of black beans and some pumpkin seeds - thanks for the recipe.

    Reply
    • The Pesky Vegan

      August 04, 2020 at 7:15 pm

      Hi Robert, glad you enjoyed! Good to hear you played around with the recipe too, cheers for the review!

      Reply
      • Tineke

        January 25, 2021 at 6:46 pm

        5 stars
        Made this tonight for Burns Supper. Really lovely! Fabulous. First time ever I made it myself while watching online Burns night celebrations from the castle due to lockdown.
        I didn't make the wiskey sauce but will show off with that making this for friends in the future.

        Reply
        • The Pesky Vegan

          January 26, 2021 at 5:03 pm

          Great to hear, thanks very much for the review!

          Reply
  13. Robert Ditty

    September 07, 2020 at 8:53 pm

    5 stars
    Made another batch today! Had some haggis and mashed potatoes left over. Mixed with some potato powder, they made great (haggis enhanced) potato scones.

    Robert

    Reply
    • The Pesky Vegan

      September 07, 2020 at 10:04 pm

      Great idea, I'll need to save some haggis next time and make those!

      Reply
  14. Jules

    September 08, 2020 at 1:18 pm

    5 stars
    A pal sent me a link to this recipe with high recommendation.

    Over the years I've tried numerous vegan haggis recipes none of which I ever tried again as in general they were pretty stodgy/tasteless.

    Once a year in January I'd buy a commercially made one and chew my way through it and that'd be haggis for the year.

    The Pesky Vegan recipe really did come as a surprise, great taste and texture and I’ll definitely being trying it again before January

    I’ll maybe add a few more haggis type spices and perhaps a little more yeast extract but it really is the ultimate vegan haggis

    Haggis sausage rolls come to mind or even Wellington style as a festive dish

    Reply
    • The Pesky Vegan

      September 08, 2020 at 1:41 pm

      Hi Jules, thanks so much for the review! Means a lot and I'm glad you now feel you have a reason to eat haggis more than once a year! Yep I've definitely got a few ideas in the pipeline for other haggis spin-offs 🙂

      Reply
  15. Dominique Tokaya

    September 26, 2020 at 8:57 am

    5 stars
    When I was still a meat eater, I had my first haggis in Glasgow back in 1996. The best version I had next was served in The Old Inn, in Carbost on the Isle of Skye. When I became a vegan a few years ago, the only thing I missed was that plate-licking-good haggis (although I'm Dutch) and now I'm sooo happy I found your recipe: it's truly excellent,thanks very much Alistair!

    Reply
    • The Pesky Vegan

      September 26, 2020 at 3:32 pm

      Hi Dominique, thanks for the rave review! I love that this recipe can help fill a gap in what you miss since going vegan. We were actually in Carbost a few years ago at that very same pub, small world!

      Reply
  16. Danielle

    September 27, 2020 at 5:26 pm

    5 stars
    I was given two bags of pinhead oats, and not being a huge porridge fan, I didn’t know what else to do with them - until now! (Other ideas would be gratefully received, haha!)
    This is a fantastic recipe and it made loads, about 6 portions! I’m a big fan of shop-bought vegan haggis and got really excited as I was cooking this because it was hitting all the right notes, just without the price-tag and packaging! 🙂
    Did have to make a few tweaks though, based on what we had in... I used bog-standard mushrooms, black pepper, green lentils, and chopped cashews in place of the sunflower seeds. I also added a dash of mixed spice, allspice and a tiny bit more marmite, as another commenter suggested. Couldn’t recommend this enough and I’m already planning another one for Christmas.

    Reply
    • The Pesky Vegan

      September 28, 2020 at 12:14 am

      Hi Danielle, thanks so much for the review! I'll try more marmite and other spices next time I make this, as for pinhead oats I've got a few recipes in the pipeline so watch this space!

      Reply
  17. Clare

    October 11, 2020 at 6:21 pm

    5 stars
    We didnt have mushrooms so used mushroom ketchup and a mushroom stock cube and it turned out great! Really tasty and lovely texture

    Reply
    • The Pesky Vegan

      October 11, 2020 at 9:34 pm

      Good improvisation - glad you enjoyed and thanks very much for the review!

      Reply
  18. Scott Byrne

    October 24, 2020 at 9:26 pm

    5 stars
    Unbelievable, love this. Used to love haggis before going vegan and now I've refound it through this.

    Reply
    • The Pesky Vegan

      October 25, 2020 at 10:40 am

      Cheers Scott, glad you enjoyed!

      Reply
  19. Danny

    October 25, 2020 at 6:19 pm

    5 stars
    Outstanding results and so easy to follow!

    Reply
    • The Pesky Vegan

      October 25, 2020 at 9:18 pm

      Great to hear it, cheers for leaving a review!

      Reply
  20. Billy

    October 30, 2020 at 8:02 pm

    5 stars
    The last meat I ate was actually haggis and it was also the worst i'd ever had! I suppose that's a good way to end on...
    This is a great recipe, we've tried other recipes but this one is spot on. Easy to make and tasted like the original imho. Interested to know if you have considered (and how you would go about it) in making the deep-fried haggis balls/battered haggis for a less healthier alternative? No longer being in the UK anymore, and now being plant-based, I would love to try and replicate the old days of a haggis supper!

    Reply
    • The Pesky Vegan

      October 30, 2020 at 9:24 pm

      Great to hear that you enjoyed this vegan version! I have been thinking about other ways to use haggis - deep-fried or in pakora batter, as well as in something like a wellington. I think the idea of pakora would be easiest to create, with a simple batter using gram flour, water, and spices, which you could then deep-fry or bake in the oven. Not sure if I'd want something to help bind the haggis first (like a ground flax seed 'egg' mix), but watch this space!

      Reply
  21. Steve

    November 05, 2020 at 7:52 pm

    I'll be making this for a Scotch drinking night, along with some neeps n tatties. I'll report back how it turns out.

    I wonder if steaming this would work also?

    Reply
    • The Pesky Vegan

      November 06, 2020 at 12:12 am

      Great to hear! I haven't tried steaming it so can't say for sure how that might turn out - very keen to hear how you get on if you do give it a go!

      Reply
  22. Jill Scott

    November 09, 2020 at 5:08 pm

    5 stars
    Absolutely delicious. Best haggis I have ever tasted. Really easy to make too.

    Reply
    • The Pesky Vegan

      November 09, 2020 at 7:11 pm

      Great to hear Jill, thanks for leaving a review!

      Reply
  23. Angela

    November 22, 2020 at 2:11 pm

    5 stars
    This recipe is great for those who enjoy haggis but want to avoid the meat. The texture is really good and is a fantastic hearty meal without all the unhealthy/unappealing ingredients.

    Reply
    • The Pesky Vegan

      November 22, 2020 at 4:34 pm

      Great to hear it went down well, thanks very much for leaving a review!

      Reply
  24. Lijsterbessie

    November 23, 2020 at 8:56 am

    5 stars
    FAN-TAS-TIC and easy to follow recipe 🙂

    Reply
    • The Pesky Vegan

      November 23, 2020 at 2:16 pm

      Glad you enjoyed - thanks very much for leaving a review!

      Reply
  25. Lovethescents

    December 02, 2020 at 1:35 pm

    5 stars
    Absolutely delicious and nutritious. Thank you. Our whole family loves this.

    Reply
    • The Pesky Vegan

      December 02, 2020 at 7:28 pm

      Great to hear, thanks for leaving a review!

      Reply
  26. Lisa Marshall

    December 26, 2020 at 6:51 pm

    5 stars
    Delicious, great texture and so easy to make.

    Reply
    • The Pesky Vegan

      December 28, 2020 at 12:54 pm

      Great to hear, thanks!

      Reply
      • Ross

        December 31, 2020 at 5:23 pm

        5 stars
        Just made for our 'staying in New Year'

        Great recipe and easy to follow

        Reply
        • The Pesky Vegan

          January 01, 2021 at 12:16 pm

          Thanks very much for the review - hope you had a nice evening and here's to a better 2021!

          Reply
          • Ross Mallen

            January 01, 2021 at 12:20 pm

            Likewise to you. Meal turned out to be very very tasty. Loving the rest of the website as well. Shopping list will be growing in order to make many of the dishes.

          • The Pesky Vegan

            January 01, 2021 at 6:57 pm

            Thank you, great to hear - I'll carry on getting new recipes out there!

  27. Connie Faivre

    January 02, 2021 at 3:19 am

    5 stars
    Made this for New Year's Day...having been vegetarian for 30+ years and vegan for the last 6, I've never had meat-based haggis (and, frankly, my Scottish friends loved to tease me about its ingredients. I still love my friends! LOL.). I have purchased tinned versions and have found some good and some....well, not so good.

    It has turned out absolutely beautifully...wonderful spices and texture, and the loaf came right out of the tin and held its shape. I'm going to use a little of it tomorrow in our tofu scramble! It will be delicious.

    I served it with roasted neeps, tatties, parsnips, brussels sprouts, and carrots. And some of the Hoppin' John I made for last night.

    Fabulously delicious. Thank you so much! Can't wait to try your other recipes.

    Reply
    • The Pesky Vegan

      January 02, 2021 at 11:37 am

      Hi Connie, thanks so much for leaving a review and for the kind words! It all sounds great, especially in with the scrambled tofu - will have to try that myself!

      Reply
  28. LibbyO

    January 08, 2021 at 2:46 pm

    I enjoyed making and eating this. Can't get vegetarian haggis, as far as I know, here (in Sweden).
    I used mushroom rather than veg stock and I had semi processed whole (hulled) oats as I haven't found pinhead oats in stockholm.
    I forgot the sunflower seeds when I did the final mix. Oops!
    It still tasted great 🙂 although I think the texture would have been better with the seeds.

    Reply
    • The Pesky Vegan

      January 08, 2021 at 5:52 pm

      Hi Libby, great to hear you enjoyed! The seeds do give it a little bit of extra texture, but I'm sure it's still good without! As for pinhead oats, I know they're not always the easiest ingredient to find. Hopefully someone in Stockholm will supply them soon! If it helps, I often find them in smaller, independent wholefood shops.

      Reply
      • Barbara Miraftabi

        August 23, 2021 at 3:36 pm

        To a fellow Nordic person. I live in Finland and after years of searching I finally found steel cut oats from a Finnish company called MyllynParas. Maybe you could order it or get someone to send it if they come to Finland, or maybe there are some stores that supply Finnish products. It's called "kaura rouhe" or "steel cut oats. I ordered it from Amazon.de in the past. Good luck....

        Reply
        • The Pesky Vegan

          August 24, 2021 at 4:29 pm

          Thanks for sharing!

          Reply
  29. Simon

    January 09, 2021 at 6:02 pm

    5 stars
    Easy to follow instructions. Looks and tastes just as expected, perhaps better - delicious. All ready for the vegetarians at home on Burns Night. Thanks

    Reply
    • The Pesky Vegan

      January 10, 2021 at 5:03 pm

      Thanks for the review Simon, glad you enjoyed and great to hear you'll be making it again in a couple of weeks!

      Reply
  30. Edward

    January 13, 2021 at 11:59 pm

    5 stars
    Oh wow, I just made this following your original recipe, with the mashed potato and kale. I put everything in the slow cooker on low for 5 hours instead of the 15 minute cook in the pan, and then in the oven as per your recipe after so it took slightly longer but I think it's one of the best haggises I've ever had!

    Will definitely be feeding to my bubble for Burns Night, plenty left over for me for now so will try your whisky cream tomorrow...

    Would be interested to hear your thoughts on the slow cooker method?

    Reply
    • The Pesky Vegan

      January 14, 2021 at 10:46 am

      Hi Edward, cheers for the review! I think you're the first person to mention using a slow cooker for this, great to hear that it still turned out well. I don't have a great deal of experience in using a slow cooker myself, but this is a very useful comment for anyone who wants to try it out. Might update the post in future to include this info - thanks!

      Reply
  31. Margaret

    January 19, 2021 at 10:44 am

    I haven't tried it yet, but want to. Will stone ground oats work, or do they really need to be cut?

    Reply
    • The Pesky Vegan

      January 19, 2021 at 4:37 pm

      Hi Margaret, thanks for your comment. I'm assuming that 'stone ground' means oats that are ground into a fine oatmeal, as opposed to pinhead (a.k.a. steel-cut) oats, which are much more coarse. If you use fine oatmeal (or rolled oats / porridge flakes), the final product will be quite mushy/spongy and not similar to haggis. The taste won't change much, but it will be lacking the trademark texture that makes this recipe great. I did several experiments when developing it and would say it's well worth sourcing pinhead oats if possible! Hope this helps.

      Reply
      • John

        January 20, 2021 at 2:19 pm

        Looking forward to trying this next week, I just wondered if you thought bulghur wheat instead of steel cut oats would be ok to substitute? Not sure I've seen steel cut oats before.

        Reply
        • The Pesky Vegan

          January 20, 2021 at 3:06 pm

          Hi John, thanks for your comment. I haven't tried substituting the oats for bulgur, so I can't say for sure how that might turn out. It might be an idea to cook the bulgur separately and then combine with the other ingredients before baking, and using a lot less stock than stated in the recipe. Also, the texture may not be the same as I find the pinhead oats help to 'stick' everything together as a loaf. Sorry I couldn't be of more help - let me know how you get on if you try it out.

          Reply
      • Margaret

        January 22, 2021 at 8:00 am

        Thanks so much -- it's wonderful to receive a personal response

        Reply
        • The Pesky Vegan

          January 22, 2021 at 9:19 am

          No problem!

          Reply
  32. Jane

    January 24, 2021 at 5:24 pm

    5 stars
    Made for a Burns Night on Zoom, I didn't even have all the right ingredients and it was still delicious.

    Reply
    • The Pesky Vegan

      January 25, 2021 at 10:17 am

      Great to hear, thanks Jane!

      Reply
  33. Avril Flood

    January 24, 2021 at 9:05 pm

    5 stars
    Happy Burns night -1!
    Made this a night early but there was such a generous amount we’ll be able to enjoy it again on 25th.
    Recipe was easy to follow, foolproof & the end result was delicious.
    As a Scot & lifelong haggis eater (both regular & vegetarian) I feel well qualified to rate this & I do - highly. It replicates all the flavours & textures of haggis so well, you wouldn’t miss the usual “offal” ingredients.
    Don’t keep it just for Burns night ......

    Reply
    • The Pesky Vegan

      January 25, 2021 at 10:18 am

      Cheers Avril - glad you enjoyed!

      Reply
  34. Anna

    January 24, 2021 at 11:40 pm

    Just made it this evening. My neighbours also got a taster portion. They are meat eaters, but loved it and asked when I'm next making it.

    Thr black beluga lentils compliment the pepper flavour so much.

    And next time, I may try using buckwheat kernels (as suggested by a friend). I got oat kernels and tried to make Steel cut oats in my grinder. But many kernels were still whole. It gave a lovely crunch nonetheless.

    Thanks for a fab recipe. Sticky just like the real thing!

    Reply
    • The Pesky Vegan

      January 25, 2021 at 10:19 am

      Thanks for the comment Anna! I've never tried cutting my own oats so I'll look into that. As for buckwheat, I haven't tried that myself but would be keen to hear how you get on if you give it a go!

      Reply
  35. Anna

    January 25, 2021 at 2:46 am

    5 stars
    This is a brilliant recipe! I lived in Scotland for 4 years and fell in love with veggie haggis. I now live in the US (where it's virtually impossible to even find a person who knows what haggis is) but I wanted to make haggis for Burns night. This absolutely hit the spot! Thank you for the recipe, I will definitely be making this again. And now I never need to worry about what to do when I get a craving for haggis. (Even my American flatmate thought it was delicious)

    Reply
    • The Pesky Vegan

      January 25, 2021 at 10:21 am

      Hi Anna, thanks very much for the review - glad to hear you enjoyed it and that your flatmate did too!

      Reply
  36. Amber

    January 25, 2021 at 6:40 am

    5 stars
    Thank you. I made this today and it was perfect. Nailed it!

    Reply
    • The Pesky Vegan

      January 25, 2021 at 10:21 am

      Cheers Amber, great to hear!

      Reply
    • Leslie

      January 26, 2021 at 3:05 am

      5 stars
      Big win for my first ever vegan Burns Night! Even my 5 year old tried it and ate a little. Next time I make it I will probably cut the black pepper in half because the kiddo thought it was "a little spicy." Texture is perfect. I love it!

      Reply
      • The Pesky Vegan

        January 26, 2021 at 5:06 pm

        Congrats on your first vegan Burns Night - thanks for the review!

        Reply
  37. Nicola

    January 25, 2021 at 11:46 am

    5 stars
    WOW! So easy! Smells just like any premade veggie haggis. Had to leave some in the pan to 'scrape' after I filled the loaf tin. I may have slightly overdone the yeast extract but will definitely be making it again. Assuming everyone else in the house likes it for tea tonight.
    Happy Burns Day/Night

    Reply
    • The Pesky Vegan

      January 26, 2021 at 4:58 pm

      Thanks for the review Nicola!

      Reply
  38. Sam

    January 25, 2021 at 6:44 pm

    5 stars
    I know this needs steel cut oats but it was lockdown, Burns Night and hence an emergency! I switched in a smaller amount of standard oats, tinned brown lentils and pumpkin seeds instead of sunflower. I cooked it in the pan only briefly and the texture was a bit porridgey but could be worse and the outside crisped up nicely. The flavour was great. Only thing I’d add less of is the nutmeg, but I may have put in too much. It was too overpowering. Otherwise, winner! Washed down with Amaretto. Yeah Ok. I failed to get myself a wee dram too 🤦🏼‍♀️

    Reply
    • The Pesky Vegan

      January 26, 2021 at 5:02 pm

      Thanks for the review Sam! With the nutmeg, it should definitely be a level teaspoon rather than heaped, but glad it turned out well overall. If you get the chance to try with steel-cut oats I'd highly recommend it!

      Reply
  39. Ann-Marie

    January 25, 2021 at 6:55 pm

    5 stars
    Update:
    I just made this and stuck to your recipe, just adding extra nutmeg, black pepper and some ground cloves.
    This is too good just for Burns Night!
    Other change: I divided the mixture between 6 large muffin tin and baked for an hour so I could get a crispy top.
    I have had vegan haggis before and it was nice but didn’t taste like this! Thanks for posting!

    Reply
    • The Pesky Vegan

      January 26, 2021 at 4:59 pm

      Glad you enjoyed! Haggis muffins - why didn't I think of that before?!

      Reply
  40. Naomi

    January 25, 2021 at 8:51 pm

    This is absolutely gorge, loved it, I made it with normal oats and put lentils, and left out the 15 min cooking time for the oats in the hopes they’d keep more integrity. 10/10 and my Scottish housemate also fully approved

    Reply
    • The Pesky Vegan

      January 26, 2021 at 5:05 pm

      Good stuff, and good idea reducing the cooking time for normal oats! Would highly recommend also trying with pinhead/steel-cut oats if you can get them.

      Reply
  41. carolyn morton

    January 25, 2021 at 9:36 pm

    This was absolutely delicious! I did not have the correct oats, so I put a little coarse normal porridge type oats in and some Quorn mince. I will try and get some pinhead oats to make the original version! My Scottish husband loved it too. Thank you so much

    Reply
    • The Pesky Vegan

      January 26, 2021 at 5:06 pm

      Glad you enjoyed! Pinhead oats really do improve the texture if you can get them.

      Reply
  42. Francine

    January 26, 2021 at 4:04 am

    5 stars
    Made this tonight for my family and it was so delicious! Even my grumpy, non vegan teens ate it all with gusto. Bravo!

    Reply
    • The Pesky Vegan

      January 26, 2021 at 5:07 pm

      That's what we like to hear - thanks very much for the review!

      Reply
  43. stella

    January 26, 2021 at 4:58 am

    5 stars
    Absolutely fantastic - thanks so much! British and Irish living in the US and were surprised many years ago that we both enjoyed haggis in Glasgow. In years past here we've ordered haggis. On a whim today I googled for a vegan recipe and found this, and assembled it with our 2yr old today and taught him about Burn's Night. He had a blast and we all devoured dinner!

    Reply
    • The Pesky Vegan

      January 26, 2021 at 5:08 pm

      Glad you came across the recipe and that it was a success - thanks for the review!

      Reply
  44. Rowena

    January 26, 2021 at 1:21 pm

    5 stars
    So good. One point though about quantity of lentils. A tin of lentils contains around 250g drained depending on brand. As I cooked speckled lentils (Puy style) I adjusted quantity, cooked around 140g dried. Also only had rolled oats yet still great texture and flavour. Dare I say better than Macsweens or Hendersons in Edinburgh Alistair, it's true.
    Also made a the cream sauce using some left over soya cream with brandy, sorry but not going to waste Jura in a sauce.
    Thanks again and hope you had a great Burn's Night. We watched Janey Godley's Big Burns Supper, fantastic evening.

    Reply
    • The Pesky Vegan

      January 26, 2021 at 7:08 pm

      Thanks for the kind words! And I agree about not using good whisky in cooking - quite right.

      Reply
  45. Len

    January 26, 2021 at 1:50 pm

    5 stars
    I made this recipe back in November for my wife and me and was very impressed with the result! We are not ‘big eaters’ these days, so the remainder was portioned and stuck in the freezer. We ate it on Boxing day and finished it up last night for Burns’ night. Result!

    I think the recipe a triumph, so thank you very much for sharing it here!

    Reply
    • The Pesky Vegan

      January 26, 2021 at 7:12 pm

      Hi Len, thanks for the review! I know this recipe in particular tends to leave people with some leftovers, but rather that than the other way around. Like you say, you managed to stretch it across 3 separate occasions by freezing!

      Reply
  46. Lauren

    January 26, 2021 at 1:52 pm

    5 stars
    As a Scot I’m a little ashamed I have never made my own homemade Haggis before. I’ve always thought it would be fiddly and time consuming. However this recipe was so easy to follow and the results were amazing! Definitely the best tasting Haggis I’ve ever had! And yup I’ve eaten it for 3 nights in a row now!!

    Reply
    • The Pesky Vegan

      January 26, 2021 at 7:16 pm

      Cheers Lauren! No need to feel ashamed - the important thing is that you've seen the light now 🙂

      Reply
  47. Kaila

    January 26, 2021 at 3:43 pm

    5 stars
    Amazing recipe! We loved it.

    Reply
    • The Pesky Vegan

      January 26, 2021 at 7:17 pm

      Thanks!

      Reply
  48. Kristen MtJoy

    January 26, 2021 at 9:51 pm

    5 stars
    Husband said better than real haggis !! And I was able to easily find ingredients in Texas of all places! This was delicious and we will definitely make again!!

    Reply
    • The Pesky Vegan

      January 27, 2021 at 9:48 am

      Thanks for the review! And go Texas for having all the ingredients!

      Reply
  49. Isabelle

    January 27, 2021 at 2:12 pm

    5 stars
    Thank you so much for this great recipe. My family and I used to have haggis every year for Burn's night, but have not had any since going vegan 5 yrs ago. I made it last night and the smell was so amazingly similar to haggis, my kids were spooked. It tastes absolutely amazing, we all ate it really slowly so as to savour it . The texture is spot on and the taste is absolutely delicious. I am definitely keeping this precious recipe for next year!! Thank you again, you really made our day last night. XXX

    Reply
    • The Pesky Vegan

      January 27, 2021 at 3:31 pm

      Thanks very much for the review and kind words - really glad you and all the family enjoyed it!

      Reply
  50. Anita

    January 28, 2021 at 4:45 am

    5 stars
    Sheer Brilliant!
    We had a rare Vegan Burns supper

    Reply
    • The Pesky Vegan

      January 28, 2021 at 9:39 am

      Thanks for the review and glad you enjoyed!

      Reply
  51. Darren

    January 28, 2021 at 8:44 pm

    5 stars
    Great texture & taste. Our Burns Night non-meatosaruses were loving it. Even meat eaters really enjoyed it. Great stuff!

    Reply
    • The Pesky Vegan

      January 29, 2021 at 10:48 am

      Great to hear, thanks very much for the review!

      Reply
  52. JEH

    January 28, 2021 at 10:57 pm

    5 stars
    I live in Germany and couldn’t source a haggis so decided to make this one. Wasn’t expecting anything wild with such a simple recipe but OH MY GOODNESS it was amazing! So simple to make and so delicious. I added double the white pepper because I like it nice and peppery but otherwise wouldn’t change anything in the recipe. I haven’t stopped banging on about how good this haggis was since I made it. Thank you for sharing this with us all!

    Reply
    • The Pesky Vegan

      January 29, 2021 at 10:50 am

      Glad you enjoyed the recipe - thanks very much for the review and kind words!

      Reply
  53. Noreen

    February 02, 2021 at 7:37 am

    5 stars
    I made this Haggis on Sunday. Loved it. It’s been years since I had haggis and wasn’t overly keen on it, but I love black and white pudding plus I really loved the look of this recipe. It was delicious and great texture. I dry fried some leftovers last night and crisped it up some more. Delicious! Thanks for sharing. I really love your recipes.

    Reply
    • The Pesky Vegan

      February 02, 2021 at 10:06 am

      Thanks for the review Noreen! The recipe definitely allows for some leftovers and it sounds like you made a great choice in crisping it up more!

      Reply
  54. Katy

    February 02, 2021 at 11:52 am

    5 stars
    Love this recipe 🙂 made it for Burns last week as couldn’t source a veg haggis locally. It’s very tasty and very easy to make. I’m delighted to have found this website and can’t wait to try more dishes. Thank you Pesky vegan 😊

    Reply
    • The Pesky Vegan

      February 02, 2021 at 7:54 pm

      Thanks very much for the review - plenty more recipes to come!

      Reply
  55. Pauline

    February 06, 2021 at 8:23 pm

    5 stars
    I bought a Veggie haggis from Aldi and loved it, but it seems it is a seasonal item. So searched online and found your recipe. It was a huge win, and also made a huge amount (mine filled a 2lb loaf tin). I was a bit scared by the large quantity of marmite and nutmeg so cut it down. I think this was a mistake. My husband had haggis sandwiches for three days after...
    I decided the nicest bit was the slightly crunchy crust, so today I am experimenting with haggis burgers to get a higher crust to squish ratio. And a lot more mushrooms. It’s definitely a good base to adapt in different ways, and the oats bind so well it is easy to slice. Thank you.

    Reply
    • The Pesky Vegan

      February 08, 2021 at 9:40 am

      Thanks very much for the review - sounds like you've been very creative with leftovers!

      Reply
      • Pauline

        February 08, 2021 at 1:17 pm

        5 stars
        I did the burgers with a second batch. The mix makes 12 huge burgers. I used a whole punnet of mushrooms. They held together and I think are solid enough to barbecue safely. Excellent adaptable recipe.

        Reply
        • The Pesky Vegan

          February 08, 2021 at 10:12 pm

          Sounds good, will have to give that a go!

          Reply
  56. George

    February 08, 2021 at 7:46 pm

    great recipe just because it was so simple to follow. I swapped out pumpkin seeds for sunflower seeds in mine, added soy sauce along with the broth and also some finely diced scotch bonnet chillies, also I used extra black beans.

    Reply
    • The Pesky Vegan

      February 08, 2021 at 10:14 pm

      Thanks very much for the review, glad you enjoyed and managed to adapt the recipe!

      Reply
  57. Gail

    February 16, 2021 at 5:13 pm

    Is the Marmite the secret ingredient that gives this dish it's flavor? I visited Scotland a few years ago and had vegetarian haggis at a couple of different restaurants and loved it and would love to recreate it at home, but Marmite isn't common here.

    Reply
    • The Pesky Vegan

      February 16, 2021 at 10:56 pm

      I'd say the nutmeg and white pepper are what gives this a classic haggis taste, and the Marmite is just to help add a depth of flavour (more 'umami'). I'm not sure where you are in the world, but if you can't get Marmite or any other type of yeast extract then you could try something like soy sauce. It's to help add a rich flavour that you would get from the traditional non-vegan ingredients.

      Reply
  58. JK

    February 20, 2021 at 8:35 pm

    5 stars
    Cooked this for the first time tonight after having failed in my own attempt to veganise haggis a year or so ago. It was very tasty and even my two year old daughter liked it!

    I think I'll make a few minor spice adjustments going forward to try and possibly add some mashed kidney beans (though the texture was excellent).. I have about a year to nail the recipe before moving to Japan where I'll not be able to get my hands on Simon Howie's vegetarian haggis!

    Thank you for this recipe and for the scotch broth one, looking forward to trying your stovies next!

    Reply
    • The Pesky Vegan

      February 21, 2021 at 3:36 pm

      Hi there, great to hear you enjoyed this recipe and others - thanks for the review and good luck perfecting your haggis before the move to Japan!

      Reply
  59. Leo

    February 22, 2021 at 4:43 pm

    Hi there Alistair. Just wanted to extend a massive thanks to you for this wonderful, versatile recipe. We're a Glaswegian omnivore and an English veggie living in Gibraltar, and we stumbled across your recipe back in January. We initially had the vegan haggis as part of a Burns Night supper, but have since adapted it in three ways: vegan falafel-style balls, and two vegetarian recipes we pinched off the McSween website... poutine (https://www.macsween.co.uk/recipes/vegan-haggis-poutine/) and https://www.macsween.co.uk/recipes/cheesy-veggie-haggisballs/. Your recipe is the best thing we've found on the internet in a long time, so thank you thank you thank you!

    Reply
    • The Pesky Vegan

      February 22, 2021 at 8:08 pm

      Hi there, thanks very much for the kind words! Great to hear you've been experimenting with all those vegan haggis spin-offs, I definitely plan to get a few of my own up on the blog this year!

      Reply
    • lindsay kennedy

      September 01, 2021 at 12:59 am

      5 stars
      It has been more than a decade since I lived in Scotland. I have always missed the veggie haggis (I probably ate it once a week). This was so, so, so good. Looking forward to making this for Canadian Thanksgiving and Christmas. Thank you very much for sharing this gem!!!

      Reply
      • The Pesky Vegan

        September 02, 2021 at 10:30 am

        Great to hear the recipe provided a taste of home - thanks very much for the kind words and review!

        Reply
  60. Lisa

    February 23, 2021 at 4:23 am

    5 stars
    Absolutely fantastic! Everyone loved it, vegans and non-vegans alike.

    Reply
    • The Pesky Vegan

      February 23, 2021 at 10:12 am

      Glad you all enjoyed, thanks very much for the review!

      Reply
  61. Coral

    March 07, 2021 at 4:14 pm

    5 stars
    Wow. I'm not Vegan or veggie but I LOVE this recipe. Well done thanks for sharing, really enjoy this more than the meat version I am a convert!

    Reply
    • The Pesky Vegan

      March 08, 2021 at 5:47 pm

      Thanks for the rave review, glad you enjoyed it!

      Reply
      • Jane

        March 20, 2021 at 11:43 am

        Very good recipe which I adapt by omitting fat and adding beans, other seeds and nuts. As a Scotswoman I can verify that this has an authentic haggis taste and texture!

        Reply
        • The Pesky Vegan

          March 20, 2021 at 11:06 pm

          Thanks very much for the review, glad you enjoyed!

          Reply
  62. Vicky Brown

    March 28, 2021 at 6:41 pm

    Made this last week. Thought it was fabulous. I had a packet of ready cooked wheat, which I added. My first Pesky Vegan recipe. Will definitely try more of your recipes. Tofu Jalfrezi is next on the list.

    Reply
    • The Pesky Vegan

      March 29, 2021 at 10:47 am

      Great to hear, glad you enjoyed!

      Reply
  63. Cathy

    April 05, 2021 at 12:28 pm

    5 stars
    On Burns Night I went to 7 shops in Totnes, trying to buy vegetarian haggis. They had either sold out, or didn't even know what haggis was.

    I made this and it was really nice. I substituted oat groats, and that worked fine. Not sure why I haven't tried making my own before.

    Just about to make it again (substituting oat groats again, and a bit of pearl barley).

    Reply
    • The Pesky Vegan

      April 06, 2021 at 10:08 am

      Hi Cathy, great to hear you had success with the recipe - thanks very much for the review!

      Reply
  64. Janice

    April 06, 2021 at 6:45 pm

    5 stars
    I didn't tell my Scottish partner what we were having for diner as he's used to me serving up veggie dishes unannounced - "this is really nice, it tastes like haggis"! Result! It was delicious and we will certainly be having it on the menu again, and we won't be waiting for next Burns Night!

    Reply
    • The Pesky Vegan

      April 07, 2021 at 7:15 pm

      That's the best kind of review - thanks and glad you enjoyed!

      Reply
  65. Christine Anderson

    April 21, 2021 at 7:10 am

    5 stars
    Sensational served with amazing vegan Haggis - winner winner

    Reply
    • The Pesky Vegan

      April 21, 2021 at 5:02 pm

      Glad you enjoyed, thanks very much for the review!

      Reply
      • Katy

        August 01, 2021 at 7:23 pm

        5 stars
        What a bloody winner! Loved this. Directions spot on, really easy and makes loads! Thank you.

        Reply
        • The Pesky Vegan

          August 01, 2021 at 9:16 pm

          Cheers Katy, glad it went down well!

          Reply
  66. Julie

    May 18, 2021 at 9:30 pm

    5 stars
    My family absolutely love this vegan haggis - it’s so good! I’ve been vegetarian for over thirty years (vegan for two years) and this recipe is the best I’ve tried.

    Thanks!!!

    Reply
    • The Pesky Vegan

      May 19, 2021 at 7:44 am

      Thanks for the review Julie, great to hear you and the family enjoy it!

      Reply
  67. Shaun Doyle

    July 06, 2021 at 7:08 pm

    5 stars
    I made this for Burns night and its become a regular, probably once a month, made it 2 days ago and the rest for dinner tonight, absolutely scrumptious. Thank you Alistair

    Reply
    • The Pesky Vegan

      July 07, 2021 at 11:34 am

      Great to hear, thanks very much for the review!

      Reply
  68. Charlie

    September 03, 2021 at 12:10 pm

    5 stars
    Have made this several times and we love it, have used it for base of other meals such as putting mash on top or making into "sausage rolls" by wrapping sausage shapes in pastry (even the most avid meat eaters of the family liked this option)

    Reply
    • The Pesky Vegan

      September 06, 2021 at 10:36 am

      Thanks for the review Charlie, great to hear you've been enjoying the recipe!

      Reply
  69. Tracy

    September 07, 2021 at 11:05 pm

    5 stars
    Definitely a favourite in our house 👍 Empty plates all round! Sometimes we have it with the whisky sauce and sometimes without. Tastes great either way and we had TPV haggis toasties with the leftovers. Great recipes! 😋 Thank you.

    Reply
    • The Pesky Vegan

      September 08, 2021 at 5:23 pm

      Cheers for the review Tracy - glad you all enjoyed!

      Reply
  70. Katie Noon

    September 23, 2021 at 6:36 pm

    5 stars
    This was absolutely belting! Made the whiskey sauce to go with it and oh my days! Loved it! This is going in my “hall of fame” recipe book. Thank you so much!

    Reply
    • The Pesky Vegan

      September 25, 2021 at 2:06 pm

      Excellent stuff, I'll take 'absolutely belting' as a review any time!

      Reply
  71. Marna

    September 24, 2021 at 6:58 pm

    5 stars
    "Ultimate".....is there a better word....if there is use it. This is the most amazing recipe... I mean the entire dinner (tatties, greens and oh, oh that whiskey sauce!!!!). I had haggis once in my life (not knowing what it was) back in 1975 while visiting friends on a farm in Lewes, East Sussex when I was ....much younger. Other than that bygone experience I have had none since.....so I was intrigued when I saw this recipe. It rated the top "10 stars" according to my family even though they had never heard of Haggis (not common Oregon USA ). I have a LARGE collection of vegan blog recipes I keep in a binder and only the best 'chefs' have their own section....you totally earned it....now for the Fish Pie!

    Reply
    • The Pesky Vegan

      September 25, 2021 at 2:16 pm

      Wow thanks Marna! Makes me very happy to hear that you all enjoyed the meal. It's my honour to be given my own section in your recipe collection!

      Reply
  72. Pauline

    December 23, 2021 at 2:26 pm

    Panic stations as I realised my usual nut roast wellington would be a no go for Christmas dinner due to nut allergies!!! So I’m going to wrap your haggis (which I make a lot) in puff pastry instead. Maybe a layer of garlicky mushrooms running through it might be nice. Panic over! I’ll report back.
    I have to make a lot as the meat eaters seem to think the veggie option is an acceptable side dish…

    Reply
    • The Pesky Vegan

      December 23, 2021 at 5:14 pm

      Sounds like a plan and a garlic mushroom layer sounds great!

      Reply
      • Pauline

        January 16, 2022 at 7:40 pm

        It worked well. And all disappeared very quickly. There was far too much for the wellington, so I froze the rest in takeaway boxes. We turned them out and cooked rubbed in oil from frozen. This works perfectly. In the end I added some barley with the lentils which I cooked from scratch. This added yet more texture. This really is a startlingly good recipe. The pastry case was ok and festive, but we prefer it with a crispy outside.

        Reply
        • The Pesky Vegan

          January 17, 2022 at 7:52 pm

          Sounds great - I'll be experimenting with my own vegan wellingtons this year (including haggis) so thanks for the feedback and inspiration!

          Reply
  73. Rachel K.

    December 28, 2021 at 12:51 pm

    Totally making this again! Me an me Scottish partner totally loved it. The beluga lentils and yeast extract really make it (though as my tiny tiny jar of Vegemite is 10€+P&p a pop here in Germany I swapped that for low salt soy sauce. Thanks a bunch for coming up with this.

    Reply
    • The Pesky Vegan

      December 31, 2021 at 3:50 pm

      Glad you enjoyed, thanks for the comment!

      Reply
  74. Caitríona O'Leary

    January 14, 2022 at 10:33 am

    5 stars
    Brilliant! Delicious! Thank you!
    I tweaked slightly by adding a few more spices (a little bit of allspice, cinnamon & mustard) & finely chopped celery, left out the fat, and used brown miso instead of marmite. Also, I toasted the oats before using. But otherwise followed the recipe!
    Leftovers are amazing! Even after having been frozen in slices.
    Thank you again!

    Reply
    • The Pesky Vegan

      January 16, 2022 at 10:39 am

      These sound like good tweaks to me, great to hear it turned out well. Thanks again for the review!

      Reply
  75. Elaine Ferguson

    January 17, 2022 at 6:48 pm

    5 stars
    Delicious - tasted and smelled like the real thing.

    Reply
    • The Pesky Vegan

      January 17, 2022 at 7:54 pm

      Thanks for the review Elaine, glad to hear it went down well!

      Reply
  76. Jules

    January 18, 2022 at 4:27 pm

    5 stars
    This has become a firm favourite in this household. I tend to let it cool and then cut it into slices and store in the freezer. It appears as main meals but it's also great for breakfast and as a sandwich filling and if you're so inclined makes great vegan haggis pakoras.
    To my taste it's miles better than any other vegan haggis I've tried and I always make sure we have some in the freezer.
    I'm approaching 50 years since I started my vegan journey and I might even have some of this on my birthday!
    Thanks again for the recipe
    Nairn, Scotland

    Reply
    • The Pesky Vegan

      January 18, 2022 at 7:04 pm

      Great to hear you've had so much enjoyment out of it, I also like to make sure there's always some in the freezer. Thanks very much for the review!

      Reply
  77. Greg

    January 19, 2022 at 4:53 pm

    Hi, I haven't tried this recipe out yet but was wondering if I cook the mix as small patties could they make good Haggis burgers? or would the texture be a bit too crumbly?

    Reply
    • The Pesky Vegan

      January 19, 2022 at 6:36 pm

      Hi there! No this should work just fine, the mix should hold its shape well provided you use pinhead oats (a.k.a. 'steel-cut') and follow all the recipe steps before it goes in the oven. The burgers will be smaller and so won't require quite as much cooking time - I'd suggest cooking for 15 mins then checking every 5 mins or so to see how they're getting on.

      Reply
      • Greg

        January 19, 2022 at 9:28 pm

        Awesome! thanks for getting back to me. Already got my pinhead oats ready to go (:

        Reply
        • The Pesky Vegan

          January 20, 2022 at 9:16 am

          Great, let me know how you get on!

          Reply
  78. Donna Barski

    January 21, 2022 at 2:40 pm

    Hi!
    We have never heard of haggis or Burns night. Now we know why Burns night and this dish are so special for you Scotts. (My husband tells me that he has enjoyed many of Robert Burn poems.) And, we are eager to try out your traditional dish eaten during this Scottish celebration. It looks a bit unusual to us but with such rave reviews, we will try it soon. Sorry we missed enjoying it on Burns night. I'm going shopping today and have added the ingredients I need to my food list. Thank goodness you came up with a vegan version. The original meat ingredients would have made this dish off limits for us, even when we were not vegan.

    Thanks for the education!

    From Donna and Dan in Arcade, New York

    Reply
    • The Pesky Vegan

      January 21, 2022 at 9:26 pm

      Hi Donna and Dan! Yep this recipe is one of the most popular on my blog and I still regularly make it. It's obviously hard to compare if you've never tried traditional haggis, but I can confirm that it's a faithful substitute and many meat-eaters have told me they love it. You're not too late for Burns Night as this will be next Tuesday 25th January, so plenty of time!

      Reply
      • Donna Barski

        January 22, 2022 at 1:25 pm

        Don't know how I missed the date in your blog! So, it Looks like we will be able to feast on your traditional (vegan) dish, Haggis, on Burns Night after all. We will give you Scots a toast as well and read a Burns poem to boot!

        Thanks!

        Reply
        • The Pesky Vegan

          January 22, 2022 at 4:11 pm

          Enjoy, cheers!

          Reply
  79. Gabby

    January 21, 2022 at 6:12 pm

    Hi! So excited to make this for Burns Supper this year from the US! My friend and I studied abroad in Scotland, and we want to still celebrate from here. Marmite isn't very common here, do you know any good gluten free substitutes we could use?

    Reply
    • The Pesky Vegan

      January 21, 2022 at 7:10 pm

      Hi there, great to hear you'll be giving it a go! If you don't have Marmite (or another yeast extract), you could try substituting miso paste and/or a few tablespoons of gluten-free soy sauce or tamari. Hope this helps!

      Reply
  80. Lori Zuppinger

    January 23, 2022 at 11:49 pm

    5 stars
    Since giving up red meat a few years ago, I found myself missing haggis at this time of year, and I've tried various veggie recipes that have been 'just okay'. But I knew that fantastic veggie haggis existed, because I remember having some in Edinburgh years ago. This recipe is exactly what I'd been looking for!! Absolute perfection, and easy to make (once I tracked down Marmite, which isn't as common in Canada). I have literally never felt moved to comment on a recipe blog before, but this is JUST THAT GOOD.

    Reply
    • The Pesky Vegan

      January 25, 2022 at 8:40 am

      I'm honoured that this recipe was deserving of a rare comment, glad you enjoyed and thanks very much!

      Reply
  81. Louise M

    January 24, 2022 at 9:21 pm

    5 stars
    I have hunted this recipe down again as it was so perfect when I tried it for the first time last year - thank you!

    Reply
    • The Pesky Vegan

      January 25, 2022 at 8:41 am

      Glad you found it again - enjoy!

      Reply
  82. Reebi

    January 25, 2022 at 8:07 pm

    5 stars
    So last year made this for Burns night, and a few times since but only used regular oats. Great Sunday roast recipe. But this year for Burns Night I bought the steel cut oats and what a blooming difference. The whole flavour and texture is just so much better. Totes Ultimate x

    Reply
    • The Pesky Vegan

      January 26, 2022 at 2:52 pm

      Yep I'm going to keep banging the drum for making haggis with pinhead oats - thanks for the review!

      Reply
  83. Gaëlle

    January 25, 2022 at 9:27 pm

    5 stars
    I didn't think I would be able to have veggie haggis now that I have moved back to France, but this is perfect! A bit of avoine décortiquée and some lentilles Beluga and we're away! Thank you for making Burns Night happen in Burgundy.

    Reply
    • The Pesky Vegan

      January 26, 2022 at 2:54 pm

      "Avoine décortiquée" is my new favourite French phrase! Glad you enjoyed and thanks very much for the review.

      Reply
  84. Sarah

    January 25, 2022 at 9:42 pm

    5 stars
    Made this tonight for Burns Night. Big haggis lover here. This was absolutely fecking outstanding. Mad kudos mate! Making it again on Saturday for vegan friends. The vegan whisky sauce was amazing too. Thanks so much for sharing!!!!!

    Reply
    • The Pesky Vegan

      January 26, 2022 at 2:55 pm

      Music to my ears, thanks very much for the review!

      Reply
  85. Victoria

    January 26, 2022 at 7:25 am

    5 stars
    Loved it.Great texture & taste.Made our Burns Night.Everyone wanted the recipe!

    Reply
    • The Pesky Vegan

      January 26, 2022 at 2:57 pm

      Good stuff - hopefully the only vegan haggis recipe you'll ever need!

      Reply
  86. Catherine Miller

    January 26, 2022 at 3:05 pm

    5 stars
    I LOVE veggie haggis, we have it every year for my hubby’s birthday. This will be our new tradition…I would prefer slightly less white pepper and add a touch of rainbow pepper afterwards, def make a gravy with the beeps water. Once more, thank you Pesky Vegan.

    Reply
    • Catherine Miller

      January 27, 2022 at 10:35 am

      Neeps 😂. Not beeps!

      Reply
      • The Pesky Vegan

        January 28, 2022 at 10:25 am

        Ha

        Reply
    • The Pesky Vegan

      January 28, 2022 at 9:55 am

      Cheers Catherine!

      Reply
  87. Judith

    January 26, 2022 at 3:33 pm

    5 stars
    Excellent! Tasted even better the next day!

    Reply
    • The Pesky Vegan

      January 28, 2022 at 9:56 am

      Agreed, thanks for the review!

      Reply
  88. Behan

    January 26, 2022 at 4:20 pm

    5 stars
    This is delicious! Context: family comprised mostly of omnivores, most of whom haven't ever had a proper haggis (tinned from a shop in Brunei doesn't count!). Made for Burns night, hope to enjoy it on many non-Burns-nights. We're USA nationals living in Mexico, and were lucky to have beluga lentils, vegemite (hey close enough) and pinhead oats on hand - items generally not available here. Added a bit of ground coriander, otherwise faithful to recipe. Total winner, except for not having whisky to make the sauce - obv. will have to make it again soon. And since we're in Mexico, you know exactly which "cultural car crash" (hahaha quoting you Alistair) the leftovers will be used in.

    Reply
    • The Pesky Vegan

      January 28, 2022 at 10:19 am

      Glad to hear you managed to find all the ingredients out there, thanks for the review! Drive safe with those quesadillas!

      Reply
  89. Alison

    January 26, 2022 at 9:56 pm

    5 stars
    I made this for Burn’s night and the whole family loved it. I couldn’t find the steel-cut oats here in France so I used oat-bran which is a bit grittier than rolled oats but still gave a gloopier texture than it’s probably supposed to. The flavour was really delicious though so I will be ordering the proper oats and making it again. Thanks for a great treat!

    Reply
    • The Pesky Vegan

      January 28, 2022 at 10:20 am

      The pinhead/steel-cut oats really do make a difference - hope you find some and thanks very much for the review!

      Reply
  90. Emily

    January 29, 2022 at 10:40 am

    5 stars
    Very delicios. The sizing is perfect and it's great for everyone, since it's vegan and gluten free.👏👍

    Reply
    • The Pesky Vegan

      January 29, 2022 at 4:59 pm

      Thanks Emily, glad you enjoyed!

      Reply
  91. Hannah

    January 30, 2022 at 7:43 pm

    Delicious ! Plenty left over . Really good balance of pepper & nutmeg . Texture was lovely ! Even teenage son scoffed it

    Reply
    • The Pesky Vegan

      January 31, 2022 at 10:55 pm

      Good stuff, cheers!

      Reply
  92. Lena Johansson

    January 31, 2022 at 8:04 pm

    5 stars
    Tried your recipe today to a little late digital Burns supper here in Sweden. I was definetley satisfied with the results (even though I didn't have marmite, white pepper and I forgot about the sunflower seeds). This only leads me to think that when I do it again with all of the ingredients, it will only get better. Brilliant recipe!

    Reply
    • The Pesky Vegan

      January 31, 2022 at 10:57 pm

      Glad you enjoyed it even with a few missing ingredients. The white pepper really does add a distinct flavour, so I'd highly recommend getting that for next time!

      Reply
  93. Marianne

    February 04, 2022 at 12:25 am

    5 stars
    Tremendous! My CSA had rutabaga which I think is what they call a neep over here. It’s a bit sad compared to neeps of yore when I lived in Scotland but it sent me down a rabbit hole! The spicing of your haggis is PERFECT! And the texture is great, a little toothsome like I remember. Im very excited to share this with my American friends - thank you!

    Reply
    • The Pesky Vegan

      February 07, 2022 at 11:01 am

      Thanks Marianne, great to hear you enjoyed it! And yes, rutabaga is basically the same as neep (swede) as I understand it.

      Reply
  94. Jane

    February 05, 2022 at 8:06 pm

    5 stars
    Brilliant! 4 of us all thought this the best veg haggis ever - great texture and taste

    Reply
    • The Pesky Vegan

      February 07, 2022 at 6:32 pm

      Can't ask for much more than that, cheers!

      Reply
  95. Hilly

    February 15, 2022 at 12:20 pm

    5 stars
    I made this last night for our Valentine's Day meal and it was FANTASTIC! We're in the UK and originally only ever had Haggis on Burn's night with our mate up in Edinburgh, though over the past two years we've obviously eaten at home. We do it exactly as she told us... simple... mashed potato, mashed swede and the haggis. We love the simple flavours together and so yesterday we decided it was what we wanted! I'm so glad I found your recipe, I love making things from scratch if possible and after prep it doesn't take that long to cook. Thanks so much, I've just subscribed and look forward to your next recipes! Cheers, Hilly and Dave in Norfolk. x

    Reply
    • The Pesky Vegan

      February 18, 2022 at 8:33 pm

      Hi there, great to hear you enjoyed! I also make this one fairly regularly - it's good for batch-cooking and then keeping in the freezer. Thanks very much for the review!

      Reply
  96. Alastair

    February 17, 2022 at 7:23 am

    Hi, I've been making traditional haggis for years. I'm going to make this reipe today, and judging by the reviews it looks like it will work! My previous attempts at vegan haggis have all been edible, but not very good. I will be using barley grits instead of sunflower seeds. And perhaps I'll steam it rather than bake it...

    Reply
    • The Pesky Vegan

      February 18, 2022 at 8:35 pm

      Hi there, great to hear you'll be giving it a go! I've never tried steaming it so can't guarantee anything there, but would be interested to hear how you get on!

      Reply
  97. mark Simpson

    February 17, 2022 at 2:36 pm

    5 stars
    so good, that the non vegan, demands it on a weekly basis.

    Reply
    • The Pesky Vegan

      February 18, 2022 at 8:36 pm

      Ha high praise indeed, thanks!

      Reply
  98. Emily G

    February 19, 2022 at 4:58 pm

    5 stars
    Simply the best haggis - veggie or meat - that my regular Burns Night friends & I've ever had. And the first one I've ever cooked. I followed the recipe to the letter* The oats I used are labelled
    Steelcut Oatmeal Coarse.
    (* with one addition: I love barley so much I soaked and simmered a handful of it to add to the final mix with the oats, marmite and stock. Delicious.) I fried up the small amount of leftovers with a fried egg the following day (not yet a full vegan but I'm getting there. I'll never eat any more sheep's insides! Thank you so much from me and my guests.

    Reply
    • The Pesky Vegan

      February 23, 2022 at 7:08 pm

      Thanks very much - great to hear you enjoyed!

      Reply
  99. Alastair

    February 23, 2022 at 7:12 pm

    I mentioned above that I was going to make my first vegan haggis. It was a resounding success, and I will surely make it again (though I still prefer the original!). I used my family's age-old combination of spices, but thank you again for the recipe.

    Reply
    • Alastair

      February 23, 2022 at 7:14 pm

      Just to clarify - I baked it as you suggested, then froze it. On the day, I put it in a (synthetic) haggis 'bag' and steamed it for a further 3 hours, which much improved the texture.

      Reply
    • The Pesky Vegan

      February 27, 2022 at 4:05 pm

      Great to hear that you enjoyed it, thanks for letting me know!

      Reply
  100. Carole S

    March 22, 2022 at 4:33 pm

    5 stars
    I was dubious when I looked at the list of ingredients, but it was outstanding! 4 out of 5 of us liked it, and out of those 4, 3 of us absolutely loved it which means it was a massive hit in our mostly non vegan house. And that was even having made a mistake- I put in a small chopped onion instead of a large one by mistake. I am definitely going to make a double batch next time.
    I wasn't that keen on the whiskey sauce, but the others loved it.
    I enjoyed the haggis as much as the meat version. A very impressive recipe.

    Reply
    • The Pesky Vegan

      March 22, 2022 at 9:01 pm

      Thanks very much - great to hear it went down so well!

      Reply
  101. Johanna

    April 19, 2022 at 6:08 pm

    5 stars
    This is a lovely recipe!

    Reply
    • The Pesky Vegan

      April 22, 2022 at 1:24 pm

      Thanks Johanna!

      Reply
  102. Henni

    April 19, 2022 at 6:15 pm

    Absolutely delicious

    Reply
    • The Pesky Vegan

      April 22, 2022 at 1:26 pm

      Thanks, glad you enjoyed!

      Reply
  103. Jonathan Lasko

    June 19, 2022 at 12:28 pm

    5 stars
    I was in Edinburgh last month and enjoyed vegan haggis out there and wanted to make it. I used your recipe-plus the cashew cream and the whisky sauce recipes. It all came out great! I made tatties and neeps and some stir-fried greens and it was a wonderful meal. Thank you.

    Reply
    • The Pesky Vegan

      June 20, 2022 at 9:31 pm

      That's what we like to hear, thanks very much for the review!

      Reply
  104. Sue

    June 20, 2022 at 6:47 am

    Wonderful recipe. I’ve made this 3 times now and it’s fabulous. My husband requested it again yesterday. Thank you very much for giving us this.

    Reply
    • The Pesky Vegan

      June 20, 2022 at 9:32 pm

      My pleasure, great to hear it's going down well!

      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.

Like most people, I come from a background where consuming animal products was the norm. It's safe to say I never thought I'd go vegan.

If you want to find out more about how on earth this happened – and how you can do the same – click below.

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