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    Home » Comfort Food

    Vegan Haggis with Easy Ingredients

    Published: Feb 8, 2022 · Modified: Nov 14, 2024 by Tajda Ferko This post may contain affiliate links

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    JUMP TO RECIPE JUMP TO VIDEO

    Vegetarian and vegan haggis packed with vegetables and served with neeps & tatties. Wholesome and comforting. Super easy & can be made gluten-free too!

    A plate featuring haggis, mashed potato, and mashed turnip with gravy.
    Jump to:
    • 💌 Why I Love This Recipe
    • 🥕 Ingredients
    • 🔪 Equipment
    • ⏲️ Steps
    • 💡 Expert Tips
    • ❓ FAQ
    • 🌱 Substitutions 
    • 🍽 Serving
    • 📦 Storing & Freezing
    • 🍲 Similar Recipes
    • 🍴Recipe

    💌 Why I Love This Recipe

    • Such a comforting dish
    • Contains great sources of protein
    • Can be made gluten-free
    • It’s dairy-free, vegetarian & vegan
    • SO easy to make - literally anyone can make it!
    • No fancy ingredients or equipment required
    • Tried & tested to perfection

    Plus, you’ll have step-by-step photos & video to guide you through! You simply can’t get it wrong!

    🥕 Ingredients

    This is what you’ll need to make a scrumptious vegan haggis

    PS - most of these are super cheap & easy to find

    All ingredients needed to cook vegan haggis laid out in bowls on a flat surface.

    Ingredient Details

    Green lentils - I used tinned green lentils. Substitute with black, brown, Puy, or any other lentils.

    Mushrooms - I chose button mushrooms because they have a mild flavour. You can use any mushrooms you want, but cremini, portobello & shiitake mushrooms work particularly well. 

    Oats - I’ve tested this with porridge, rolled & quick oats and it all worked well.

    Marmite - Also known as yeast extract. It adds a savoury touch. Can be left out.

    Seasoning - Nutmeg, ground coriander, white & black pepper are the go-to haggis seasoning. 

    🔪 Equipment

    • 1 large pan
    • 1 loaf tin
    • Baking paper
    • Kitchen scales or measuring cups
    • Chopping board & knife
    • Spatula (for mixing)

    ⏲️ Steps

    TIP - Details regarding the ingredients, exact measurements & instructions can be found in the recipe card at the bottom.

    Scroll down or click the Jump to Recipe button at the top of this page to be taken straight there! 

    A collage of 6 images showing the 6 steps in making vegan haggis.
    1. Preheat oven, melt butter in a pan & add onions. Fry for 2 mins.
    2. Add grated carrots and fry for 5 more minutes.
    3. Then add garlic, mushrooms & lentils. Stir well and fry for 15 minutes.
    4. Add oats, vegetable stock & seasoning. 
    5. Stir well and let it cook for about 10 minutes. Optional - add seeds.
    6. Transfer the mixture to a lined loaf tin and bake for about 35 minutes.

    💡 Expert Tips

    A side view of a plate of haggis with neeps and tatties.

    Don’t make it too watery - it should have the consistency of a very thick oatmeal/porridge before baking.

    Adjust seasoning to taste - make sure to taste the mixture before adding it to the oven and adjust accordingly.

    Let it cool down a little before removing it from the loaf tin

    Slice it or simply spoon it onto your plate - completely up to you!

    ❓ FAQ

    What does this vegan haggis taste like?

    It’s based on three main flavour notes - slightly peppery with warm notes (from the cinnamon/nutmeg) and sweet notes (from the carrots). Thyme also gives it another kick of flavour. 

    How do I make haggis gluten-free?

    All you need to do is use certified gluten-free oats. The rest of the recipe is already free from gluten.

    🌱 Substitutions 

    An overhead view of a large marble pan filled with vegan haggis mixture before baking.

    Feel free to get creative! 

    There are endless ways to customize this haggis. Here are some of my suggestions.

    • Barley: used instead of/in addition to lentils
    • Seasoning: if you don’t have the exact seasoning, don’t worry. You could use bay leaves, cinnamon, or mixed spice. Feek free to experiment.
    • Seeds or nuts: if you don’t have sunflower seeds, use pumpkin seeds, pine nuts, cashew nuts, or even walnuts.
    • Soy sauce or tamari: used instead of marmite. Keep in mind the flavour won’t be exactly the same.
    • Chilli or cayenne pepper to give it some extra heat
    • Worcestershire sauce to add powerful umami flavour

    🍽 Serving

    Two plates featuring haggis, neeps & tatties with cutlery next to them.
    Serve it sliced (above) or spoon it onto the plate.

    Haggis is traditionally served with:

    • Neeps (mashed turnips)
    • Tatties (mashed potatoes)

    It’s also usually washed down with some great Scotch whisky or drizzled with a bit of whisky sauce.

    If you fancy moving away from traditions & trying something new, you could serve it with:

    • Your favourite green veggies (green beans, asparagus, tenderstem broccoli or kale)
    • Crispy baked potatoes
    • Other root vegetables like carrots or parsnips
    • Green salad

    📦 Storing & Freezing

    Haggis is super easy to store.

    To store - Simply let it cool, then pop it in an airtight container. It should stay good in the fridge for about 4 to 5 days. Make sure to heat it up properly before serving. 

    To freeze - Again, all you need to do is put the haggis in a clean, airtight & freezer-safe box. It should stay good for about 2 months!

    To reheat - Pop it in the microwave and heat up until piping hot or reheat it in the oven. 

    🍲 Similar Recipes

    If you’re a lover of hearty, feel-good, comfort food, you’ve come to the right place.

    Below are some of my all-time favourite hearty vegan recipes!

    • Vegan Stew & Dumplings
    • Baked Vegan Mac & Cheese
    • Vegan Cream of Chicken Soup
    • Vegan Pot Pie

    Tried out this vegan haggis recipe yourself? I would LOVE to hear from you!

    Go ahead and leave a comment or review below - hearing from you is my favourite part of being a food blogger!

    🍴Recipe

    Vegan Haggis with Easy Ingredients

    5 from 39 votes
    Vegetarian & vegan haggis packed with vegetables and served with neeps & tatties.
    PRINT PIN RATE
    Prep Time: 35 minutes minutes
    Baking Time: 35 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 4
    Calories: 188kcal
    Author: Tajda Ferko

    EQUIPMENT

    • 1 large pan/pot
    • 1 Loaf tin
    • Baking paper
    • Measuring cups or scales
    • chopping board & knife
    • Spatula for mixing

    INGREDIENTS 

    • 3 tablespoon (3 tablespoon) vegan butter
    • 1 onion diced
    • 2 medium-sized carrots grated
    • 3 cloves garlic minced
    • 2 cups (190 g) mushrooms thinly sliced
    • 1 tin green (or other) lentils 400g tin, 250g when drained
    • 1 cup (80 g) oats I used rolled porridge oats
    • 2 cups (450 ml) vegetable stock

    Seasoning

    • 1 teaspoon marmite
    • ½ teaspoon (0.5 teaspoon) ground coriander
    • ½ teaspoon (0.5 teaspoon) white pepper
    • ½ teaspoon (0.5 teaspoon) black pepper
    • 1 teaspoon dry thyme

    Optional

    • 5 tablespoon sunflower seeds or other seeds

    INSTRUCTIONS

    • Preheat the oven to 180°C / 356°F (fan oven setting) or 200°C / 392°F (regular setting).
    • Add butter to a large pan. Let it melt, then add onion. Gently fry for 2 minutes.
    • Add grated carrots and fry for 5 more minutes.
    • Then add garlic, mushrooms & lentils. Stir well and fry for 15 minutes.
    • Add oats, vegetable stock & seasoning.
    • Stir well and let it cook for about 10 minutes until the mixture is thick and water has evaporated. 
    • Optional - add seeds. Mix well.
    • Transfer the mixture to a lined loaf tin. Use a spatula to even out the top.
    • Lastly, bake for about 35 minutes.
    • Serve with neeps (mashed turnip) and tatties (mashed potatoes) or other veggies/sides!

    Video

    Notes

    Ingredient Tip - I chose button mushrooms. You can use any mushrooms you want, but cremini, portobello & shiitake mushrooms work too.
    Tip 1 - Don’t make it too watery . Aim for the consistency of a very thick oatmeal/porridge.
    Tip 2 - Adjust seasoning to taste. Taste the mixture before adding it to the oven and adjust to taste (esp salt & pepper).
    Tip 3 - Let it cool down a little before removing it from the loaf tin
    Tip 4 - Slice it or simply spoon it onto your plate - completely up to you.
    Tip 5 - There are endless ways to customize this haggis. Check out the ideas in the full post.
    To serve - traditionally served with neeps (mashed turnips) and tatties (mashed potatoes). Or serve with other veggies of your choice.
    To store - Let cool. Keep in the fridge in an airtight box for 4-5 days.
    To freeze - Keep up to 2 months in an airtight & freezer-safe box.
    Course: Main Course
    Cuisine: Scottish, Vegan
    Diet: Vegan, Vegetarian

    Nutrition

    Calories: 188kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 609mg | Potassium: 419mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5773IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

    Tried This Recipe?Leave a comment below!

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    Comments

    1. Alice says

      February 10, 2022 at 5:24 pm

      5 stars
      So comforting. Amazing texture & flavour. I experimented with the herbs a little and it turned out just fine!

      Reply
      • Tajda Ferko says

        February 10, 2022 at 5:25 pm

        Thank you Alice! It's quite a forgiving recipe isn't it! Glad you enjoyed it.

        Reply
    2. Niamh says

      March 09, 2022 at 10:41 pm

      5 stars
      Great flavours & easy to make. I added some barley & nuts too that were just stood in my cupboard. Will be making again and trying out some new flavour combinations. Thanks for the recipe!

      Reply
    3. Elsa says

      March 21, 2022 at 4:21 pm

      5 stars
      This worked really well! I'm not usually a fan of traditional/winter recipes, but thought I'd give this a go since it looked pretty in the photos. It's so good! I will be making again

      Reply
      • Tajda Ferko says

        March 21, 2022 at 4:21 pm

        Thanks lovely, it's such a feel good recipe isn't it?! x

        Reply
    4. Jay says

      April 05, 2022 at 1:11 pm

      5 stars
      Turned out great!! Tastes amazing, very comforting & easy. You can also add some other vegetables and herbs.

      Reply
      • Tajda Ferko says

        April 05, 2022 at 3:46 pm

        Sounds like you enjoyed it! Thanks so much for the lovely review & rating xx

        Reply
      • inka says

        April 24, 2022 at 3:33 pm

        If I am using lentils made from dry, how much would that be? 1.5 cups?

        Can’t wait to try!

        Reply
        • Tajda Ferko says

          April 25, 2022 at 10:46 am

          Hi Inka! I haven't tried it with dry lentils yet, but here is my tip - in this recipe I used a 400g tin of green lentils (235g drained). Because dry lentils usually weight half as much as cooked lentils, I would say you can use around 100g dry lentils (this converts to roughly 1/2 cup of lentils). Hope this helps! I'd love to hear from you if you end up making the recipe - would be interested to hear how it works with dry lentils. Have a lovely new week!!

          Reply
    5. Julie says

      April 19, 2022 at 12:14 am

      5 stars
      Brilliant recipe!!! First time making veggie haggis and this was a success. Works well and full of flavour.

      Reply
      • Tajda Ferko says

        April 19, 2022 at 4:48 pm

        So glad you had such a positive experience Julie! Thank you! x

        Reply
    6. Adam says

      May 02, 2022 at 8:15 pm

      5 stars
      Yum! The perfect vegan haggis IMO!!

      Reply
    7. Kendall D Trembearth says

      August 21, 2023 at 8:10 am

      When does the marmite get added

      Reply
      • Tajda Ferko says

        August 23, 2023 at 5:03 pm

        Hi lovely, it's listed under Seasoning so add it along with all the other seasoning in Step 5 🙂

        Reply
    8. Paula says

      January 22, 2025 at 8:00 pm

      5 stars
      Loved this! Probably the closest you can get to the real thing with veggies.

      Reply
    5 from 39 votes (32 ratings without comment)

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    Hi there! I'm Tajda (pronounced tide-ah) and I share playful, plant-forward recipes that celebrate simple & joyful cooking.

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