Mock Haggis
Discover the hearty and flavorful delight of Mock Haggis, a creative vegetarian twist on Scotland’s iconic dish. Packed with wholesome ingredients like earthy lentils, grated carrots, and savory mushrooms, this recipe delivers all the traditional warmth and spice of haggis without the meat. A medley of aromatic allspice, nutmeg, and coriander elevates the dish, while rolled oats and vegetable stock bring comforting texture to every bite. Baked to golden perfection, this mock haggis pairs beautifully with classic sides like mashed potatoes and turnips (neeps) or a rich mushroom gravy. Ready in just an hour, it's a nutritious and delicious choice for Burns Night, family dinners, or anyone exploring plant-based options full of flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large (finely chopped) Onion
- 1 large (grated) Carrot
- 150 grams (finely chopped) Button mushrooms
- 2 cloves (minced) Garlic
- 0.5 teaspoons Ground allspice
- 0.5 teaspoons Ground coriander
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Ground black pepper
- 200 grams Cooked green or brown lentils
- 250 milliliters Vegetable stock
- 75 grams Rolled oats
- 1 tablespoon Soy sauce
- 2 tablespoons (chopped) Fresh parsley
Instructions
Heat the olive oil in a large frying pan over medium heat.
Add the finely chopped onion and sauté for 5 minutes, or until softened and translucent.
Stir in the grated carrot, chopped mushrooms, and minced garlic. Cook for another 5 minutes until the vegetables soften and release their moisture.
Add the ground allspice, coriander, nutmeg, and black pepper. Stir the spices into the mixture and cook for 1 minute to toast them slightly.
Add the cooked lentils to the pan and mix well with the vegetables.
Pour in the vegetable stock and bring the mixture to a simmer.
Add the rolled oats and stir until evenly combined. Reduce the heat to low and let the mixture cook for about 10 minutes, stirring occasionally, until the oats absorb the liquid and the mixture thickens.
Stir in the soy sauce and freshly chopped parsley, then remove the pan from the heat.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Spoon the mixture into a greased oven-safe dish or loaf pan and press it down lightly to compact it.
Preheat your oven to 200°C (390°F) and bake the mock haggis for 20–25 minutes until the top is golden brown and slightly crisp.
Remove from the oven, let it cool for a few minutes, and serve warm. Pair with mashed potatoes, turnips (neeps), and a mushroom gravy if desired.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 22.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2668 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
