Vegetarian and vegan haggis packed with vegetables and served with neeps & tatties. Wholesome and comforting. Super easy & can be made gluten-free too!
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💌 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
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!
- Preheat oven, melt butter in a pan & add onions. Fry for 2 mins.
- 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. Optional - add seeds.
- Transfer the mixture to a lined loaf tin and bake for about 35 minutes.
💡 Expert Tips
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
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.
All you need to do is use certified gluten-free oats. The rest of the recipe is already free from gluten.
🌱 Substitutions
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
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!
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
Equipment
- 1 large pan/pot
- 1 Loaf tin
- Baking paper
- Measuring cups or scales
- chopping board & knife
- Spatula for mixing
Ingredients
- 3 tablespoon vegan butter
- 1 onion diced
- 2 medium-sized carrots grated
- 3 cloves garlic minced
- 2 cups mushrooms thinly sliced
- 1 tin green (or other) lentils 400g tin, 250g when drained
- 1 cup oats I used rolled porridge oats
- 2 cups vegetable stock
Seasoning
- 1 teaspoon marmite
- ½ teaspoon ground coriander
- ½ teaspoon white pepper
- ½ 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
Nutrition
Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.
Alice
So comforting. Amazing texture & flavour. I experimented with the herbs a little and it turned out just fine!
Tajda Ferko
Thank you Alice! It's quite a forgiving recipe isn't it! Glad you enjoyed it.
Niamh
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!
Elsa
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
Tajda Ferko
Thanks lovely, it's such a feel good recipe isn't it?! x
Jay
Turned out great!! Tastes amazing, very comforting & easy. You can also add some other vegetables and herbs.
Tajda Ferko
Sounds like you enjoyed it! Thanks so much for the lovely review & rating xx
inka
If I am using lentils made from dry, how much would that be? 1.5 cups?
Can’t wait to try!
Tajda Ferko
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!!
Julie
Brilliant recipe!!! First time making veggie haggis and this was a success. Works well and full of flavour.
Tajda Ferko
So glad you had such a positive experience Julie! Thank you! x
Adam
Yum! The perfect vegan haggis IMO!!