Vegetarian Traditional Scottish Haggis
Savor a Scottish classic with a modern twist in this Vegetarian Traditional Scottish Haggis recipe! Bursting with hearty ingredients like earthy mushrooms, nutty oats, and tender lentils, this plant-based version of the iconic dish offers all the comforting, spiced flavors of its meat-based counterpart. With toasted oats for a rich crunch and a medley of warming spices like coriander, nutmeg, and cinnamon, this dish is as aromatic as it is satisfying. Perfectly baked until golden, it’s an excellent centerpiece for a Burns Night feast or any cozy dinner, especially when served with traditional sides like creamy mashed potatoes (tatties) and turnips (neeps). Easy to prepare in just over an hour, this wholesome recipe ensures you won’t miss out on Scotland’s beloved heritage dish while delighting vegetarians and meat-lovers alike.
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Recipe Information
Ingredients
- 120 grams Rolled oats
- 50 grams Butter
- 1 large Onion
- 1 large Carrot
- 200 grams Mushrooms
- 120 grams Cooked lentils
- 120 grams Cooked pearl barley
- 250 milliliters Vegetable stock
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 2 tablespoons Sunflower or vegetable oil
Instructions
Preheat your oven to 180°C (350°F).
Toast the rolled oats in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until lightly golden. Remove and set aside.
Finely chop the onion, carrot, and mushrooms.
In a large frying pan or skillet, heat the oil over medium heat. Add the onion and carrot, and sauté for 5 minutes until softened.
Add the mushrooms to the pan and cook for an additional 5 minutes, stirring occasionally, until the mushrooms release their moisture and soften.
Stir in the butter, cooked lentils, and cooked pearl barley. Mix well to combine.
Add the toasted oats, vegetable stock, ground black pepper, ground coriander, ground nutmeg, ground cinnamon, and salt. Stir thoroughly.
Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring frequently, until the mixture thickens and excess liquid is absorbed.
Transfer the mixture to a greased oven-safe dish or loaf tin and smooth the top with a spoon.
Cover with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes to lightly brown the top.
Let the vegetarian haggis rest for 5-10 minutes before serving. Serve with traditional accompaniments such as neeps (mashed turnips) and tatties (mashed potatoes).
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 192.9 g | 70% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 23.3 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2986 mg | 64% | |
*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.
