Vegan Traditional Scottish Haggis
Delight in a plant-based twist on a classic with this Vegan Traditional Scottish Haggis recipe, a hearty, flavorful dish that’s perfect for vegan enthusiasts and those seeking to explore Scottish cuisine. Packed with protein-rich lentils and kidney beans, earthy mushrooms, and nutty steel-cut oats, this dish is perfectly seasoned with a fragrant blend of ground spices like nutmeg, cinnamon, and coriander, complemented by fresh thyme. Toasted sunflower seeds add a delightful crunch, while vegetable broth binds the ingredients into a rich, satisfying loaf. Oven-baked to perfection, this vegan haggis delivers all the comforting textures and robust flavors of the original, minus the meat! Serve it alongside traditional sides like tatties (mashed potatoes) and neeps (mashed turnips) for an authentic taste of Scotland, perfect for special occasions or hearty family dinners. Simple to prepare, deliciously wholesome, and entirely dairy- and meat-free, it’s a must-try vegan spin on the iconic Scottish dish.
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Recipe Information
Ingredients
- 200 grams Lentils (green or brown, cooked and drained)
- 200 grams Mushrooms (finely chopped)
- 1 medium Carrot (grated)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 100 grams Steel-cut oats (gluten-free, if required)
- 300 ml Vegetable broth
- 100 grams Kidney beans (cooked and mashed lightly)
- 50 grams Sunflower seeds (lightly toasted and chopped)
- 0.5 teaspoons Nutmeg (ground)
- 0.25 teaspoons Cinnamon (ground)
- 1 teaspoons Coriander (ground)
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Salt
- 2 teaspoons Fresh thyme (chopped)
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 180°C (350°F).
Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated carrot. Sauté for 5-7 minutes until softened.
Add the chopped mushrooms to the skillet and cook for an additional 5 minutes until the mushrooms release their moisture.
Stir in the cooked lentils, mashed kidney beans, and toasted sunflower seeds. Mix well.
In a small bowl, combine the ground nutmeg, cinnamon, coriander, black pepper, and salt. Add the spice mix to the skillet along with the fresh thyme and stir thoroughly.
Add the steel-cut oats to the skillet, followed by the vegetable broth. Mix until evenly combined.
Cook over low heat for about 10 minutes, stirring occasionally, until the mixture thickens and comes together.
Transfer the mixture to a greased loaf tin or baking dish. Press it down firmly to compact the mixture.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for another 15 minutes to allow the top to crisp.
Remove the haggis from the oven and let it cool for 5-10 minutes before slicing and serving.
Serve with traditional accompaniments like mashed potatoes (tatties) and mashed turnips (neeps) for a complete Scottish experience.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 5.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 857 mg | 18% | |
*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.
