Vegan Haggis Toastie with Spinach and Cheese
Looking for interesting ways to use up that leftover vegan haggis? Featuring crispy bread, gooey cheese, and an optional layer of wilted spinach and garlic, this haggis toastie is a good way to go.
Ingredients
- Plant-based butter or oil for frying
- 1 clove garlic, finely chopped
- 3 cups (100 g) fresh spinach
- 4 slices bread (see notes for gluten-free)
- 1 portion leftover
vegan haggis (approx. 1 cup / 200 g – homemade or shop-bought, but either way pre-cooked) - 2 oz (60 g) vegan cheese, grated
- Vegan Worcestershire sauce (optional – see notes)
- Salt to taste
Instructions
- Heat a small amount of plant-based butter in a pan on medium heat. Add the chopped garlic and soften for a minute, followed by the spinach and a pinch of salt. Cook gently until all the spinach has wilted down, then remove from the pan and set aside.
- In a bowl, use a fork to break up the pre-cooked/leftover haggis and make it easier to work with.
- Take two slices of bread and butter one side of each. Place the buttered side of one slice face down on a board, then layer on half of the spinach, haggis, and cheese. Add a few dashes of vegan Worcestershire sauce and then place the other slice of bread on top (buttered side facing up). Use a spatula to press down firmly on the sandwich.
- Using the same pan as before, heat this on medium heat and place the sandwich in the pan. Cook for three minutes or until golden underneath, pressing down firmly with a spatula.
- Once the underside has turned golden and crispy, flip the toastie over carefully and repeat on the other side. Cook until both sides are golden and the cheese has started to melt, turning down the heat slightly if necessary.
- Repeat this process for the other toastie, then slice in half and serve warm with fresh spinach, salad leaves, or as it is.
Notes
Bread: I'd always opt for soft white bread.
Spinach and garlic: You can replace this with wild garlic when in season, or simply omit altogether.
Haggis amount: The amount stated above is a rough guideline so just use whatever you have.
Vegan Worcestershire sauce: You could also use vegan balsamic vinegar, chilli sauce, chutney, or red onion marmalade – anything with a bit of tang to cut through.
Gluten-free: To make this toastie gluten-free, you'll need to ensure that both the bread and original haggis are GF (note that not all gluten-free breads are vegan – it's a minefield out there folks). You'll also want to check that the cheese you use is gluten-free (some may contain flour).
If you liked this recipe, you might also enjoy:
- Vegan Haggis Quesadilla
- Vegan Haggis Fritters
- Leftover Mashed Potato Pancakes
- Vegan Scotch Broth
- Sweet Potato Pancakes
- Jackfruit and Black Bean Tacos
- Tofu Pancetta
- Vegan Cranachan
Nutrition
Calories: 518kcalCarbohydrates: 51gProtein: 21gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1817mgPotassium: 480mgFiber: 13gSugar: 4gVitamin A: 6255IUVitamin C: 15mgCalcium: 248mgIron: 7mg
Nutrition Facts
Vegan Haggis Toastie with Spinach and Cheese
Amount Per Serving
Calories 518
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 1817mg79%
Potassium 480mg14%
Carbohydrates 51g17%
Fiber 13g54%
Sugar 4g4%
Protein 21g42%
Vitamin A 6255IU125%
Vitamin C 15mg18%
Calcium 248mg25%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan