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Vegan Haggis Quesadilla Feature

Vegan Haggis Quesadilla

The Pesky Vegan
Welcome to the cultural car crash that is the vegan haggis quesadilla. Leftover haggis meets dairy-free cheese inside crispy tortillas for a delicious snack or meal.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Scottish, Vegan
Servings 2 quesadillas
Calories 507 kcal


  • 4 large tortillas (flour or corn – gluten-free if necessary)
  • 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
  • 1 medium red chilli, finely chopped (optional)
  • 1 medium spring onion, finely sliced
  • Cooking oil for frying


  • In a bowl, use a fork to break up the pre-cooked/leftover haggis and make it easier to work with.
  • See recipe notes below for stacked vs. folded method. Instructions here are for stacked.
    Place a tortilla down on a flat board or plate. Take half of the vegan haggis and arrange in a thin layer, leaving a narrow gap to the edges. Sprinkle over half of the vegan cheese, half of the chopped red chilli, and half of the sliced spring onion. Place another tortilla on top and press down firmly.
  • Heat a wide pan on medium heat and add a little cooking oil. Once hot, carefully add the assembled quesadilla to the pan. Press down firmly with a spatula and cook for a few minutes or until starting to turn golden underneath.
  • Once golden underneath, flip the quesadilla over carefully and repeat on the other side. It may help to flip onto a plate and then return to the pan (or use the folded method – see recipe notes below).
  • Once both sides are golden and the cheese inside has melted, remove from the pan. Repeat for the other quesadilla.
  • Cut each into six equal slices and serve.
    📸 Recipe steps >
    📖 Table of contents >


Serving size: The recipe above is to make two full-size quesadillas using four tortillas. This would provide two main portions or four smaller half portions.
Stacked vs. folded: You can either stack two tortillas on top of one another and flip during cooking, or fold one tortilla in half (with half the amount of filling). It comes down to personal preference.
Haggis amount: The amount stated above is a rough guideline so just use whatever you have.
Gluten-free: To make this quesadilla gluten-free, you'll need to ensure that both the tortillas and original haggis are GF (note that not all gluten-free tortillas are vegan). You'll also want to check that the vegan cheese you use is gluten-free (some may contain flour).
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* The nutrition info below provides a very rough estimate that will vary greatly depending on the haggis, tortillas, vegan cheese, and cooking fat you use.


Calories: 507kcalCarbohydrates: 67gProtein: 21gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 898mgPotassium: 381mgFiber: 13gSugar: 5gVitamin A: 1674IUVitamin C: 33mgCalcium: 131mgIron: 7mg
Nutrition Facts
Vegan Haggis Quesadilla
Amount Per Serving
Calories 507 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 898mg39%
Potassium 381mg11%
Carbohydrates 67g22%
Fiber 13g54%
Sugar 5g6%
Protein 21g42%
Vitamin A 1674IU33%
Vitamin C 33mg40%
Calcium 131mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword leftover haggis recipe, vegan quesadilla, vegan scottish recipe
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan