This Vegan Scottish Haggis is the best recipe as its so easy to prepare, quick to cook in the microwave, and is packed with everyday vegetables, lentils, beans, oatmeal, seeds and flavoured with traditional haggis spices. This is a no-suet and no-flour recipe, and is ideal for vegans, vegetarians, plant-based diets, gluten-free diets, and those looking to eat more plants and less meat.
Robert Burns Night is held annually, on the 25th of January, which is Burn's birthday. Celebrate the Scottish poet by enjoying a traditional Burns supper of haggis, 'neeps' and 'tatties'. 'Neeps' are the Scottish word for mashed turnips [which is what we call swedes in Scotland] and 'tatties' are the potatoes!
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What is a haggis?
Haggis, Scotland's national dish, is a type of savoury pudding. In Scotland we have both sweet and savoury puddings, and a Haggis pudding is typically eaten as part of a Robert Burns supper [January 25th], although it is usually available all year round in Scottish supermarkets. In 1786 Robert Burns described the haggis in a poem as the 'great chieftain of the pudding race'.
Contrary to many beliefs a haggis or Haggis Scoticus [its fictitious taxonomic name] is not an actual wee long-haired animal rolling around in the Scottish wild or running around hills! According to a 2019 survey, 1 in 10 Millennials believed that the haggis was a real animal. In Glasgow, the Kelvingrove Art Gallery and Museum have a model haggis depicted as an animal on display which I guess must confuse some tourists!
A haggis is usually prepared with sheep or lambs offal [such as heart, liver, lungs] which is processed along with oatmeal, spices, onion, meat stock, and sometimes beef suet, before being cooked in a casing. Very old haggis recipes sometimes included breadcrumbs and eggs.
Recipes for haggis date back to British medieval times, and it is claimed haggis originated as a way for hunters to prepare a quick outdoors meal that would use up the animal offal that would have gone to waste. The offal was stuffed into a bag prepared with the animal stomach, and then steamed over an open fire.
This meat-free Haggis is nice and moist, but is easy to crumble into a traditional haggis texture, so can be easily sliced and then crumbled with a couple of cutlery forks. The flavours of this veggie haggis is pleasantly spiced resembling the flavours of traditional haggis spices.
Vegan, Vegetarian, and Plant-based haggis
Nowadays, in the UK, there are a few vegan and vegetarian haggis on offer within most supermarkets, and most of the vegetarian haggis is also suitable for vegan and plant-based diets. Macsween, offer their award-wining 'Vegetarian Haggis' that although is not labelled vegan it doesn't actually contain any animal ingredients. Macsween also offer a packet of what looks like two haggis burgers or patties.
Another vegan option is the Simon Howie 'wee veggie haggis' which is much thinner than the usual supermarket vegetarian haggis but is the perfect size for one or two portions. McIntosh of Strathmore, have a ready meal of 'vegetarian haggis, neeps and tatties', and this product is also suitable for vegans and is stocked in many UK supermarkets.
Although, as nice as these vegan-friendly shop-bought haggis are nothing can beat a nice tasty home-cooked meat-free haggis.
Microwave home-cooked veggie haggis served with mashed swede and mashed potatoes, and green peas, with lots of tasty gravy.
Ingredients
The ingredients you will need are:
- can of green lentils
- can of black beans
- medium oatmeal [steel-cut/Irish oatmeal]
- mushrooms
- swede
- carrot
- onion
- sunflower seeds
- dairy-free butter/margarine [or for a fat-free haggis use a small amount of vegetable stock]
- soy sauce
- ground nutmeg
- ground allspice
- ground coriander
- garlic powder
- onion powder
- salt & black pepper
How to prepare
Our recipe for vegan haggis makes a nice big haggis that weighs in at over 900 grams. Plenty to feed 6 people, with leftovers, depending on portion sizes and appetites of course! Leftover haggis won't go to waste as it can be added to so many other dishes, see recipe notes for a few ideas.
Step 1: Melt the dairy-free butter or margarine, or use oil instead, and cook the grated carrot, swede, fine diced mushrooms and diced onions for 10 minutes.
Step 2: Add the oatmeal, black beans, green lentils, and sunflower seeds, to a mixing bowl.
Step 3: Add the ground nutmeg, allspice, coriander, garlic powder, salt, black pepper and soy sauce.
Step 4: Add the cooked vegetables and mix everything well for a few minutes, mashing some of the beans against the bowl.
Step 5: Press the mixture firmly into a chunky oval haggis shape.
Step 6: Grease a microwave safe dish with dairy-free margarine.
Step 7: Carefully, place the haggis into the dish.
Step 8: Cover with a piece of greased microwave safe parchment paper, for a lid.
Step 9: Microwave for 10 minutes, then remove the paper lid and microwave for an extra 7 minutes. [Our haggis was cooked within a 700 watt microwave, so a higher watt, 800-1000 watt, microwaves will likely cook the haggis quicker.
Step 10: Cut the haggis into slices and either enjoy as a slice, or use a couple of forks to break the haggis up into small crumbly pieces. The haggis is nice and moist but will crumble easily into a haggis consistency.
Recipe notes
Storage and reheating
Vegan haggis will store, covered, within the refrigerator for 3-4 days. Wrap the haggis in parchment/baking paper or kitchen foil, or place into a covered container. Haggis can be frozen for up to 3-4 months.
Reheat haggis in microwave
To reheat, add the haggis to a microwave safe plate or dish such as a PYREX glass casserole dish lid, and cover with a piece of microwave safe parchment paper, or microwave safe food wrap. Pierce the food wrap a few times with a skewer or knife to allow steam to escape.
Microwave on the high setting for 1-3 minutes depending on your microwave wattage. Flip the haggis slices over, half-way through reheating, or if your reheating crumbled haggis give it a stir. Allow the haggis to sit for a minute before eating as food continues to cook for a short while after removing from the microwave.
Reheat haggis in the oven
Vegan haggis can be reheated within a hot oven, covered with baking paper or foil, until piping hot throughout.
Reheat haggis on the stove-top
Haggis can be reheated with a skillet or fry pan. Add a little oil and cook each side of the haggis until piping hot, browned, and with crisp edges. A slice of haggis does make a nice haggis burger.
Reheat haggis in an air-fryer
Add haggis slices to an air-fryer and reheat for around 3-5 minutes, or until the haggis is piping hot throughout. Depending on your air-fryer you may need to preheat for a few minutes, and flip the haggis slices over half-way through reheating.
FAQ'S
Leftover haggis can be used in many different ways. Here is a few ideas that my family like:
* haggis sandwiches: thin slices of chilled haggis is delicious with slices of tomato, cucumber, lettuce and a dollop of vegan mayo
* haggis salad: slice the haggis into small cubes and add to a salad
* haggis pizza: add small pieces or crumbled haggis to a pizza before cooking, either a home-made or shop-bought pizza
* haggis burgers: slice the haggis, and fry each side, and enjoy the haggis slices as a veggie burger replacement
* haggis toasties: add crumbled or sliced haggis to vegan cheese toasties
* haggis nachos: this is easy to prepare in an air-fryer; simply add layers of tortilla crisps, vegan grated cheese, and dollops of salsa [if liked], to the air-fryer basket, along with bits of haggis here and there, and air-fryer until the cheese is melted, keep your eye on the nachos to make sure they do not go too brown. Alternatively, melt the cheese in a hot oven.
* haggis snacks: top Scottish oatcakes with chilled slices of haggis, perhaps along with some of your favourite chutneys, or dips such as hummus or salsa
* haggis stuffing: use the haggis as a stuffing for bell peppers, courgettes, aubergine, acorn squash, butternut squash, large mushrooms and giant tomatoes, perhaps top with a sauce or grated vegan cheese
* haggis cooked breakfast: include a sliced of fried haggis along with a vegan cooked breakfast, this is a popular choice in some Scottish cafes when they offer vegetarian cooked Scottish breakfasts
* haggis bubble & squeak: this is a traditional British meal that makes good use of leftover potatoes, cabbage, sometimes meat, and other veggies, add some crumbled haggis to your bubble and squeak and fry everything up into a tasty meal
* haggis pasta or rice: crumble haggis and stir it through cooked rice and pasta dishes for a flavour boost
* haggis sausage rolls: mix the haggis with a little vegetable gravy and use it as a filling for meat-free sausage rolls, encase the filling within puff pastry, and bake until golden
* haggis garnish: crumble haggis over your favourite Scottish soup or stew
Medium oatmeal, Irish oatmeal, steel-cut oatmeal, and pinhead oatmeal are all perfect for haggis. Rolled oats or porridge oats do not provide the traditional texture as they are much larger, flatter pieces of oats.
Vegan Scottish dinner party or Burn's Supper recipe ideas
Soup course recipes:
Our family loves this fish-free version of a Scottish Cullen Skink Soup, and this homely meat-free Scotch Broth. We also really enjoy this easy Old-Fashioned Scottish Potato Soup and this homely quick Scottish Lentil Soup.
Main course recipes:
For the main course you can't go wrong with haggis, neeps and tatties, but my family also enjoys this meat-free Scottish Mince Round Pie, and this Scottish Mince & Tatties. For traditional Scottish comfort food these Vegan Scottish Stoves are the best along with a wedge of crusty bread. And for the best homely choice our Vegan Scottish Teviotdale Pie features a tasty traditional suet crust topping.
Dessert course recipes:
Scotland does do some of the best homely delicious comfort-food desserts. A few of our family's favourites are this Scottish Fruit Slice, and this Microwave Scottish Clootie Dumpling. Although Steamed Jam Pudding is traditional throughout Britain, it has long been a Scottish favourite as it's prepared with everyday store cupboard ingredients yet tastes very satisfying. With our recipe you can also prepare a Golden Syrup Pudding. For a retro favourite we like this Old-Fashioned Sweet Barley Pudding which is the same as rice pudding but prepared with the Scottish favourite grain - barley.
All the Scottish favourite puddings can be served with dairy-free hot custard, cream, or ice-cream, although perhaps the barley pudding does not need the custard, but a scoop of ice-cream or drizzle of cream will make it an extra-special pudding.
For after-dinner nibbles you can serve a wee Scottish Shortbread Biscuit or a few Peppermint Creams, along with the tea or coffee. And for younger family members, they will enjoy these Top Hat Treats which is a vintage Scottish favourite!
Address to the haggis poem
For a Burns night supper it is traditional for an appointed person to recite the Robert Burns poem ''Address to a haggis'' after the haggis is brought to the dinner table on a silver platter. Bag pipe music is played in order to 'pipe in the haggis' whilst the haggis is delivered to the table.
Robert Burns [1786]
Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o' a grace
As lang's my arm.
For the full poem and translation check out Robertburns.org.uk.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
The Best Vegan Scottish Haggis [Microwave & Oven]
Equipment
- Miicrowave
- Mixing bowl
- mixing spoon
- skillet or fry pan [with a lid or a heat-proof plate that will cover the pan, optional]
- 3 litre casserole dish [use one suitable for the microwave, such as a PYREX glass casserole dish]
- parchment/baking paper [use one suitable for the microwave]
- potato masher [or a cutlery fork or similar]
Ingredients
- 40 grams dairy-free butter [or margarine]
- 110 grams onion [1 medium, diced]
- 100 grams carrot [1 medium, grated]
- 80 grams swede [grated]
- 70 grams mushrooms [very fine diced]
- 50 grams sunflower seeds [or a mixed seed mix]
- 150 grams medium oatmeal [or steel-cut/Irish oatmeal/pinhead oatmeal]
- 285 grams cooked green lentils [1 400gram [14oz] can, drained]
- 260 grams cooked black beans [1 400 gram [14oz] can, drained]
- 1 tablespoon soy sauce
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 ¼ teaspoon salt
Instructions
- Heat the butter in a skillet or fry pan. Cook the onions, carrot, swede and mushrooms for 10 minutes over a medium heat. Place a lid over the pan but don't cover the pan completely and stir frequently. [if you don't have a lid for the pan or none of your other pan lids fit this particular pan then simply leave the lid off. The lid just helps intensify the heat cooking the veggies quicker].40 grams dairy-free butter, 110 grams onion, 100 grams carrot, 80 grams swede, 70 grams mushrooms
- Once the vegetables are ready remove from the heat and set aside.
- ***Note: when draining the cans of black beans and green lentils just strain the can liquid with a sieve, squeezing the bottom of the sieve to remove excess juices but its not necessary to remove all off the can juices as they will add moisture to the haggis. Reserve some of the can juices in case they are required further down the recipe. If once strained your beans or lentils are not the same as the required measurement stated above in the ingredient list, just top them up with a little of the can juice so that they are the exact measurements required***
- Next add the black beans, green lentils, oatmeal, and sunflower seeds [or mixed seeds], to a mixing bowl and stir well. With a potato masher or cutlery fork mash some of the black beans. [although there is no need to mash all of them, just give the mix a few mashes]150 grams medium oatmeal, 285 grams cooked green lentils, 260 grams cooked black beans, 50 grams sunflower seeds
- Add the soy sauce, coriander powder, garlic powder, allspice powder, nutmeg powder, ground black pepper and salt to the bean mixture. Give it all a good stir for a few minutes until all the flavours are thoroughly combined. The mixing will help blend the ingredients together so that it can be moulded into a haggis shape, so don't skimp on the mixing!1 tablespoon soy sauce, ½ teaspoon ground nutmeg, ½ teaspoon ground allspice, 1 teaspoon ground coriander, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, 1 ¼ teaspoon salt
- Next, add the cooked vegetables and stir for a few more minutes.
- Grease the casserole dish with butter or margarine, and cut a piece of parchment paper the same size as the casserole dish circumference. Grease the paper also.
- Now use the mixing spoon to press the mixture into an oval shape, and then use your hands to firmly pat the haggis together. [If your haggis is not easy to squash together into a firm shape then stir through a few tablespoons of bean or lentil liquid to add more moisture, and stir well, squashing some of the beans as you do so].
- With a spatula to help lift the haggis, transfer the haggis into the casserole dish. Pat the edges to make sure that it is firmly secure in its oval shape.
- Place the baking paper, buttered side down towards the haggis, over the casserole dish.
- Place into the microwave and cook for 10 minutes.
- Remove the paper and cook for another 7-8 minutes.
- Remove from the microwave, add the paper lid back over the haggis, and let sit for 10 minutes as it will continue to cook out of the microwave.
- The haggis is now ready to carve and enjoy. If a crumbly haggis is preferred once the haggis is sliced then simply use two forks to break up each slice of haggis into a crumbly texture. This will be easy to do, although the haggis will still be nice and moist.
- Please note: a 700 Watt microwave was used for this recipe so the cooking times are tailored for that strength of microwave. If you have a stronger wattage such as 800, 900 or 1000 Watts then your haggis will be cooked quicker. Give it the first 10 minutes if you have a 800-900 watt microwave, then another 2-3 with the paper removed and then allow it to sit for 5-10 minutes. Slice into the haggis to check if it has cooked enough, and if not give it a few more minutes in the microwave. 1000 Watt microwaves may only need 10 minutes to cook the haggis, and 5-10 minutes of resting.
To oven cook:
- Wrap the haggis in a layer of baking paper and a second layer of kitchen foil. Bake at 180C [356F] or Gas 4 for 1 hour 45 minutes. Remove the paper and foil and bake for a further 15-20 minutes. The haggis can be crumbled with cutlery forks into a haggis texture.
Optional idea for leftovers: Haggis burgers:
- This is a great way to use up leftover haggis. Slice chilled haggis into thick slices and fry each side in oil or vegan butter until crisp. Serve on a roll along with your usual burger garnishes. This is usually how my family like to enjoy our leftover haggis. Alternatively, leftover haggis can be sliced and used as a meat-free meatloaf for sandwich fillings.
Notes
- Nutritional information is provided for guidance only and is not intended as an exact calculation as ingredients vary.
- Store leftover haggis for up to 3-4 days within the refrigerator. Wrap the haggis in baking paper or kitchen foil or store within a covered container.
- Or freeze for up to 3-4 months.
- Leftover haggis can be reheated within a microwave. Place slices of haggis onto a microwave safe plate or dish, cover with a piece of microwave safe baking paper or microwave food wrap [pierced a few times], and cook for 1-3 minutes or until piping hot. Flip the haggis slices over half-way through reheating.
- Slices of haggis can be fried on the stove-top and enjoyed as haggis burgers.
- Leftover haggis can be added to vegan cheese toasties, sandwiches, salads, crumbled over soups and stews, and stirred through pasta and rice dishes for a flavour boost, added to nachos, used as a pizza topping, and as a filling for stuffed acorn pumpkins, bell peppers, courgettes, aubergines, large mushrooms and tomatoes.
- The haggis can be also be crumbled, mixed with a little vegan gravy, and used as a veggie sausage roll filling along with some puff pastry.
- The best type of oatmeal for haggis is medium oatmeal, steel-cut oatmeal, Irish oatmeal or pinhead oatmeal.
- For this vegan haggis recipe its best to use canned black beans and canned green or brown lentils as they are much moister and softer in texture compared to the home-cooked versions, and this helps bind the haggis ingredients together.
- However, if home-cooked versions are all that is available then do retain some of the cooking liquid in case the haggis is too dry to mould. Simply add a little of the liquid, and mash the mixture a little, until the haggis can be firmly moulded.
- To oven cook vegan haggis: Wrap the haggis in a layer of baking paper and a second layer of kitchen foil. Bake at 180C [356F] or Gas 4 for 1 hour 45 minutes. Remove the paper and foil and bake for a further 15-20 minutes. The haggis can be crumbled with cutlery forks into a haggis texture.
Nutrition
Comments
Prepared our Vegan Haggis recipe? We would love to know how you got on with the recipe so do leave us a comment below and click the star ratings. All feedback is very much appreciated. Thanks so much! Jacq x
Christine says
hi, I don't use a microwave. would you recommend any other way to cook this? sounds yummy.
Jacq says
Hi Christine, that's a good question! I was actually thinking of trying this recipe out in the oven, will let you know asap once I have. Jacq x