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    Home » Recipes » Vegan Skirlie (Scottish Oatmeal Stuffing)

    Vegan Skirlie (Scottish Oatmeal Stuffing)

    Dec 12, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 6 Comments

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    Scottish Skirlie Pin

    Growing up in Scotland, skirlie was a regular fixture at the Christmas dinner table.

    It may sound a bit like a high-octane dance where you whirl each other around and get bruises on the inside of your elbows, but really it's just a tasty oatmeal stuffing – albeit much greater than the sum of its simple-sounding parts.

    Fried Skirlie in Bowl

    If you've never tried it before, you're in for a treat. Heap it onto your plate alongside those other Christmas trimmings, or stir it into your next batch of mashed potatoes or neeps for added texture and flavour.

    If you're on the lookout for more oat-based creations, check out these recipes for the ultimate vegan haggis and vegan cranachan.

    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.

    Scottish Oatmeal Stuffing Cooking in Pan

    Jump to:

    • What is it? 🥣
    • Which oats? 🌱
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    What is skirlie?

    Skirlie is a Scottish oatmeal dish whereby oats are fried in fat along with onion and seasonings. It supposedly takes its name from the frying noise made by the ingredients in the pan, known as the 'skirl'.

    Although the fat used is traditionally animal-derived (beef dripping, dairy butter, etc.), it's very easy to swap that out for plant-based butter or oil.

    Vegan Skirlie Close-Up

    Which oats should I use?

    You'll want to use pinhead oats (affiliate link) a.k.a. steel-cut oats for this recipe. These are fairly coarse and give the skirlie its unique texture and bite.

    If you're looking for other ways to use pinhead oats, check out these recipes for the ultimate vegan haggis, vegan white pudding, and vegan cranachan.

    Steel-Cut Pinhead Oatmeal

    What you'll need

    To make your own vegan skirlie, you'll need:

    • Plant-based butter (or oil) for frying
    • Onion for its sweet flavour when softened
    • Pinhead oats to get the right final texture
    • Seasoning in the form of salt, freshly ground black pepper, and dried sage (optional)
    Ingredients to Make Skirlie

    How to make skirlie

    Heat the butter in a pan on low/medium heat. Add the chopped onion and soften for 7-8 minutes until golden, stirring now and then.

    Season with a little salt and freshly ground black pepper.

    Process Shot – Chopped Onions Frying in Dairy-Free Butter

    Add the pinhead oats and dried sage (if using) and stir to mix well with the onion. Reduce the heat to low and cook for around 15 minutes, stirring regularly.

    You should hear a gentle frying sound throughout – known as the 'skirl'.

    Process Shot – Pinhead Oats and Sage Frying with Onions

    After 15 minutes, the oats should have a toasted flavour and a little bit of bite. If you want them softer, continue to cook for up to 10 minutes more (you may want to do this if your oatmeal is very coarse – just keep an eye on the pan).

    Season to taste with salt and pepper and serve.

    Serving suggestions

    For me, skirlie is right at home on the vegan Christmas dinner plate. It takes its place in a small (but majestic) heap next to the crispy roast potatoes, vegan cauliflower cheese, braised red cabbage, and roasted sprouts with tofu bacon.

    Another use for skirlie is to stir it through your mashed potatoes or mashed swede, adding a crunchy texture and delicious nutty flavour. It'd probably be great in mashed potato pancakes, too.

    Scottish Skirlie in Bowl Overhead Shot

    Recipe FAQ

    Is this recipe gluten-free?

    Oats are naturally gluten-free, however they are often processed in environments with other gluten-containing ingredients. If you need to ensure that this recipe is 100% gluten-free, use oats that are certified or labelled as such.

    How long will it keep?

    Once cool, store the skirlie in the fridge for up to four days.

    Can I freeze the cooked skirlie?

    This should freeze well for up to six months (although in our house there's never enough left to get anywhere near the freezer).

    Variations and tips

    • Fat: I've gone with plant-based butter, but you could just use the same amount of oil instead (or a combination of the two).
    • Seasoning: I've kept it simple with dried sage (which is optional anyway), but feel free to include any additional herbs or spices.

    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 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • 2-Ingredient Banana Oat Cookies
    • 4-Minute Microwave Porridge
    • Vegan Haggis Toastie
    • Vegan Stovies (Scottish Potato Stew)
    • Roasted Jerusalem Artichokes
    • Mediterranean Couscous Salad
    • Vegan Whisky Cream Sauce
    • Ultimate Vegan Fish Pie

    You can also check out my full list of vegan Scottish recipes and vegan side dishes.

    Full recipe

    Fried Skirlie in Bowl

    Vegan Skirlie (Scottish Oatmeal Stuffing)

    The Pesky Vegan
    A regular fixture at the Christmas dinner table in Scotland, skirlie combines pinhead oats with sweet onions and seasoning for a delicious dish that's far greater than the sum of its parts.
    5 from 1 vote
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Gluten-free, Scottish, Vegan
    Servings 6
    Calories 161 kcal

    Ingredients
     

    • 3-4 tablespoons plant-based butter (50 g)
    • 1 onion, finely chopped
    • 1 cup pinhead oats (150 g – see notes)
    • 1 teaspoon dried sage (optional)
    • Salt and black pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat the butter in a pan on low/medium heat. Add the chopped onion and soften for 7-8 minutes until golden, stirring now and then. Season with a little salt and freshly ground black pepper.
    • Add the pinhead oats and dried sage (if using) and stir to mix well with the onion. Reduce the heat to low and cook for around 15 minutes, stirring regularly. You should hear a gentle frying sound throughout – known as the 'skirl'.
    • After 15 minutes, the oats should have a toasted flavour and a little bit of bite. If you want them softer, continue to cook for up to 10 minutes more (you may want to do this if your oatmeal is very coarse – just keep an eye on the pan).
    • Season to taste with salt and pepper and serve (see suggestions above).
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Oats: You'll want to use pinhead oats a.k.a. steel-cut oats for this recipe. These are fairly coarse and give the skirlie its unique texture and bite.
    Fat: I've gone with plant-based butter, but you could just use the same amount of oil instead (or a combination of the two).
    Seasoning: I've kept it simple with dried sage (which is optional anyway), but you could include any additional herbs or spices you like.
    Gluten-free: Oats are naturally gluten-free, however they are often processed in environments with other gluten-containing ingredients. If you need to ensure that this recipe is 100% gluten-free, use oats that are certified or labelled as such.
    Storage: This should keep well in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Ultimate Vegan Haggis
    • Vegan White Pudding
    • Sprouts with Tofu Bacon Bits
    • Vegan Cranachan (Scottish Dessert)
    • Crispy Roast Potatoes
    • Leftover Haggis Fritters
    • Vegan Scotch Broth
     
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 161kcalCarbohydrates: 19gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 240mgPotassium: 28mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 18mgIron: 1mg
    Nutrition Facts
    Vegan Skirlie (Scottish Oatmeal Stuffing)
    Amount Per Serving
    Calories 161 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Sodium 240mg10%
    Potassium 28mg1%
    Carbohydrates 19g6%
    Fiber 3g13%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 1IU0%
    Vitamin C 1mg1%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword oatmeal stuffing, scottish vegan recipe, vegan skirlie
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Jen

      March 08, 2023 at 3:10 am

      Adding a wee squeeze of lemon juice really brightens this up, was always in my family recipe. I've also taken to adding fried 'shrooms, because why not? 🙂

      Reply
      • The Pesky Vegan

        March 08, 2023 at 10:28 pm

        Oh good idea, and yes always to mushrooms!

        Reply
    2. Jacob Jameson

      January 25, 2023 at 7:57 pm

      So there is no water added to the oats at all? I didn't think steel cut oats would cook without water. Interesting!

      I'm American of Scots-Irish Descent... I literally can't get enough oats! I just feel so energetic and light when I eat them. I've been making all manner of different savory oats for years, but always cooked in water.

      I am looking forward to trying this and the other oats recipes you have posted on the site!

      Reply
      • The Pesky Vegan

        January 29, 2023 at 8:58 pm

        That's right – the oats are supposed to have a bit of bite. You can cook them for slightly longer if you happen to have very coarse oatmeal, but it's all about the (plant-based) butter and getting them nice and golden. Although it must be said, this recipe isn't exactly intended to be 'light'!

        Reply
    3. Noreen

      December 13, 2022 at 12:00 pm

      5 stars
      I'm not usually one to comment on a recipe until I've actually made it, but I'm breaking my golden rule here! I already know this is going to be delicious and can't wait to make it! I love all your recipes so far.

      Reply
      • The Pesky Vegan

        December 13, 2022 at 7:24 pm

        It's definitely delicious, cheers!

        Reply

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