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 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?
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.
Other suggestions for sides include vegan cauliflower cheese, vegan roast potatoes, and sprouts with tofu bacon.
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).
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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)
- Black Bean Burgers
- 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.
Full recipe
Ultimate Vegan Haggis
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 (affiliate link – 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
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?
Notes
- 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
Nutrition
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Billy
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!
The Pesky Vegan
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!
Danny
Outstanding results and so easy to follow!
The Pesky Vegan
Great to hear it, cheers for leaving a review!
Scott Byrne
Unbelievable, love this. Used to love haggis before going vegan and now I've refound it through this.
The Pesky Vegan
Cheers Scott, glad you enjoyed!
Clare
We didnt have mushrooms so used mushroom ketchup and a mushroom stock cube and it turned out great! Really tasty and lovely texture
The Pesky Vegan
Good improvisation - glad you enjoyed and thanks very much for the review!
Danielle
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.
The Pesky Vegan
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!
Dominique Tokaya
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!
The Pesky Vegan
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!
Jules
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
The Pesky Vegan
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 🙂
Trish
I made this on Monday and it was absolutely delicious! Felt like an amazingly accurate substitute for the real thing. It's so delicious (and healthy) I want to make it a regular part of the meal rotation - do you know if this freezes well? I'd love to make a bunch and freeze it so I have it on demand. Thanks!
The Pesky Vegan
Hi Trish, great to hear you enjoyed it and thanks for the review! Yep this freezes really well, I'll often make way more than I need and store it for future meals.
Robert Ditty
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
The Pesky Vegan
Great idea, I'll need to save some haggis next time and make those!
Robert
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.
The Pesky Vegan
Hi Robert, glad you enjoyed! Good to hear you played around with the recipe too, cheers for the review!
Tineke
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.
The Pesky Vegan
Great to hear, thanks very much for the review!
Sheena
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!
The Pesky Vegan
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...
Melinda
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!💖
The Pesky Vegan
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!
Marissa
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!
The Pesky Vegan
Sounds like fusion cooking at its best, thanks for the review Marissa!
Cris
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.
The Pesky Vegan
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 🙂
Terry Murray
That was so yummy. Perfect texture too. I had it with homemade pesto and coleslaw. Thank you.
The Pesky Vegan
Thanks Terry, glad you enjoyed - sounds like fusion cooking at its finest!
Margaret
Better than the “real thing” & no animals harmed.
Even better👍🏼
The Pesky Vegan
Win-win, glad you enjoyed!
Janet
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! 💜
The Pesky Vegan
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!
katie
me again - sorry - I forgot to rate the recipe
The Pesky Vegan
No worries - thanks very much!
Sheena Ohare
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.
The Pesky Vegan
I actually had this down as a recipe idea to try in future - you're one step ahead!
katie
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.
The Pesky Vegan
So glad you enjoyed it Katie! Thanks for taking the time to leave a comment and review 🙂
Paul
Easy to make, looks good, tastes great, and came out of the tin (phew).
The Pesky Vegan
Cheers Paul, glad to hear it went well in the end!
Vicky
Absolutely LOVED this - can't wait to have it again on Burns night 🙂
The Pesky Vegan
Cheers pal!
Claudia Jamieson
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!!
The Pesky Vegan
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!
Saskia
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
That sounds great with the other mushrooms, as I'm sure any of the 'purists' will have to agree! Thanks for the review!
Isabel
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.
The Pesky Vegan
Good stuff, let me know how you get on with it!
Abi
I also live in Germany. Could you tell me where you found steel cut oats?
The Pesky Vegan
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
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
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.
Leanna
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!
The Pesky Vegan
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!
Keith Garner
As a non vegetarian I was very sceptical about this version of Haggis, but as my partner is not only Celiac but also Vegetarian and I'm looking to cut meat from my diet I thought I'd give your recipe a go and what a game changer it is.
I sourced the pinhead oats through Amazon, while all other ingredients were easily obtained at the local supermarket, your recipe is easy to follow and the end result absolutely superb.
Both myself and my partner agreed it was one of the best meals we'd had in ages and on a personal level I could not tell it apart from the "authentic one" with the advantage of knowing exactly what we were eating
The Pesky Vegan
What a review, cheers!