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Vegetarian Haggis Make the Ultimate Recipe: Traditional, Tasty and Easy

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Growing up Scottish, I always eagerly anticipated the rich, savoury flavours of traditional Scottish haggis during family gatherings and cold winter nights. However, not being a big fan of red meats, finding a suitable version that maintains the classic taste without compromising my dietary choices was a challenge. That’s why I created this vegetarian haggis recipe that stays true to the essence of the traditional dish while offering a delicious, plant-based twist. Whether you’re a lifelong vegetarian or just looking to explore new flavours, this recipe delivers the robust, hearty flavour of classic haggis in a meat-free format.

Ye History of Haggis

Haggis is a staple of Scottish cuisine with a rich history. Traditionally made from sheep’s offal mixed with oats, spices, and other ingredients, it is often cooked in a sheep’s stomach, which gives it a distinctive, robust flavour. This dish has been a beloved part of Scottish culture for centuries and is particularly celebrated during Burns Night, a tribute to the Scottish poet Robert Burns. With its unique taste and historical significance, haggis remains an iconic symbol of Scottish culinary heritage. In the modern era, vegetarian versions have emerged to offer a delicious alternative that aligns with plant-based diets while preserving the essence of the original recipe.

Why Try Vegetarian Haggis?

Vegetarian haggis provides a flavorful alternative to the traditional meat-based version, making it accessible to those who avoid animal products. This plant-based option is packed with nutritious ingredients such as lentils, mushrooms, and oats. These not only contribute to its hearty texture but also provide essential nutrients like protein, fibre, and vitamins. By making your own vegetarian haggis, you have full control over the ingredients and seasoning. Plus, it’s a fantastic way to enjoy traditional flavours while supporting a sustainable, meat-free lifestyle.

Recommended Cookware: Le Creuset Cast Iron Loaf Pan

For perfect results, I highly recommend using the Le Creuset Loaf Pan. This high-quality pan offers excellent heat distribution and retention, ensuring that your vegetarian haggis cooks evenly and retains its moisture. Its non-stick enamel surface makes for easy clean-up, and the sturdy construction ensures durability and consistent performance. With this pan, you’ll achieve a beautifully textured haggis with a crisp top and tender inside.

How to Make Authentic Vegetarian Haggis at Home

Making a delicious vegetarian haggis at home is straightforward and rewarding. Follow this easy recipe to create a plant-based version that’s both satisfying and full of flavour.

Discover the Ultimate Vegetarian Haggis Recipe: Traditional, Flavourful, and Easy to Make
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Discover the Ultimate Vegetarian Haggis Recipe: Traditional, Flavourful, and Easy to Make

Recipe by TheFeelGoodCookCourse: MainCuisine: ScottishDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

1

hour 
Calories

310

kcal

Ingredients

  • 90g/1 cup pinhead oatmeal (steel-cut oats)

  • 50g/ 1/3 cup lentils (green or red) lentils

  • 50g/ 1/3 cup pearl barley

  • 90g/1 cup Soya mince (I don’t recommend Quorn as it turns mushy)

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 75g / 1 cup mushrooms, finely chopped

  • 30g / 2 tablespoons butter (or vegan alternative)

  • 1/2 teaspoon ground black or white pepper

  • 1/2 teaspoon allspice

  • 1/2 teaspoon nutmeg

  • 1 teaspoon Marmite paste (even if you don’t like Marmite I recommend using it as it does not come through strong but adds an essential Umami undertone.)

  • 1 tablespoon soy sauce

  • 1 tablespoon black treacle (molasses)

  • 600ml / 2 1/2 cups hot vegetable stock

Directions

  • Prepare the lentils and pearl barley. Rinse in water, then boil in separate pots for around 40 minutes until they have softened. The barley should still have a little bite/chew to it.
  • Finely dice the onion, carrot and mushroom. Preheat the oven to Gas 4 / 180°C / 356°F
  • Melt the butter in a frying pan, then fry the onion until soft. Add the carrot, and fry until both are soft and starting to brown. Add the mushrooms and fry for a couple of minutes to soften, then season the mixture and add the spices. Haggis is traditionally quite peppery, with a bit of sweetness from nutmeg and allspice, but other spices and herbs can be added or substituted according to your taste.
  • Add the oats to the pan, stirring to ensure they are coated with the butter. Drain the lentils and the barley, then add the lentils and pearl barley to the vegetable mix, stirring in thoroughly.
  • Make up the vegetable stock, and dissolve the black treacle and Marmite in the hot liquid. Add the soy sauce to the stock. Pour the stock into the pan with the grains, soy mince and the vegetables, and bring the contents to a boil. Turn down the heat, and simmer until the mixture absorbs the liquid and becomes thick and gloopy. Taste to ensure the seasoning and spices are right.
  • Spoon the mixture into a loaf tin and bake for around 45 minutes, until the top is a little crunchy.
  • Serve with traditional mashed tatties(potatoes) and mashed swede(turnip)
"Fair fa' your honest, sonsie face
Great chieftain o' the pudding-race!"
Rabbie Burns

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