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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Carole S
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.
The Pesky Vegan
Thanks very much - great to hear it went down so well!
Alastair
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.
Alastair
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.
The Pesky Vegan
Great to hear that you enjoyed it, thanks for letting me know!
Emily G
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.
The Pesky Vegan
Thanks very much - great to hear you enjoyed!
mark Simpson
so good, that the non vegan, demands it on a weekly basis.
The Pesky Vegan
Ha high praise indeed, thanks!
Alastair
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...
The Pesky Vegan
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!
Hilly
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
The Pesky Vegan
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!
Jane
Brilliant! 4 of us all thought this the best veg haggis ever - great texture and taste
The Pesky Vegan
Can't ask for much more than that, cheers!
Marianne
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!
The Pesky Vegan
Thanks Marianne, great to hear you enjoyed it! And yes, rutabaga is basically the same as neep (swede) as I understand it.
Lena Johansson
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!
The Pesky Vegan
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!
Hannah
Delicious ! Plenty left over . Really good balance of pepper & nutmeg . Texture was lovely ! Even teenage son scoffed it
The Pesky Vegan
Good stuff, cheers!
Emily
Very delicios. The sizing is perfect and it's great for everyone, since it's vegan and gluten free.👏👍
The Pesky Vegan
Thanks Emily, glad you enjoyed!
Alison
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!
The Pesky Vegan
The pinhead/steel-cut oats really do make a difference - hope you find some and thanks very much for the review!
Behan
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.
The Pesky Vegan
Glad to hear you managed to find all the ingredients out there, thanks for the review! Drive safe with those quesadillas!
Judith
Excellent! Tasted even better the next day!
The Pesky Vegan
Agreed, thanks for the review!
Catherine Miller
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.
Catherine Miller
Neeps 😂. Not beeps!
The Pesky Vegan
Ha
The Pesky Vegan
Cheers Catherine!
Victoria
Loved it.Great texture & taste.Made our Burns Night.Everyone wanted the recipe!
The Pesky Vegan
Good stuff - hopefully the only vegan haggis recipe you'll ever need!
Sarah
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!!!!!
The Pesky Vegan
Music to my ears, thanks very much for the review!
Gaëlle
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.
The Pesky Vegan
"Avoine décortiquée" is my new favourite French phrase! Glad you enjoyed and thanks very much for the review.
Reebi
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
The Pesky Vegan
Yep I'm going to keep banging the drum for making haggis with pinhead oats - thanks for the review!
Louise M
I have hunted this recipe down again as it was so perfect when I tried it for the first time last year - thank you!
The Pesky Vegan
Glad you found it again - enjoy!