Vegan Traditional Scottish Haggis

Reimagine the hearty flavors of Scotland with this Vegan Traditional Scottish Haggis, a plant-based twist on a time-honored classic. Packed with protein-rich lentils, earthy mushrooms, and fiber-filled steel-cut oats, this recipe perfectly replicates the comforting texture and robust taste of the original dish—sans the meat. A fragrant blend of spices like nutmeg, cinnamon, and coriander, paired with fresh thyme, elevates the flavor profile to irresistible heights. Toasted sunflower seeds and lightly mashed kidney beans add a satisfying crunch and creaminess, while a splash of vegetable broth brings everything together. This vegan haggis is oven-baked to golden perfection and is best served with classic tatties (mashed potatoes) and neeps (mashed turnips) for an authentic Scottish feast. Ideal for Burns Night celebrations or any time you're craving a hearty and delicious plant-based meal!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 200 grams Lentils (green or brown, cooked and drained)
• 200 grams Mushrooms (finely chopped)
• 1 medium Carrot (grated)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 100 grams Steel-cut oats (gluten-free, if required)
• 300 ml Vegetable broth
• 100 grams Kidney beans (cooked and mashed lightly)
• 50 grams Sunflower seeds (lightly toasted and chopped)
• 0.5 teaspoons Nutmeg (ground)
• 0.25 teaspoons Cinnamon (ground)
• 1 teaspoons Coriander (ground)
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Salt
• 2 teaspoons Fresh thyme (chopped)
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and grated carrot. Sauté for 5-7 minutes until softened.

Step 3

Add the chopped mushrooms to the skillet and cook for an additional 5 minutes until the mushrooms release their moisture.

Step 4

Stir in the cooked lentils, mashed kidney beans, and toasted sunflower seeds. Mix well.

Step 5

In a small bowl, combine the ground nutmeg, cinnamon, coriander, black pepper, and salt. Add the spice mix to the skillet along with the fresh thyme and stir thoroughly.

Step 6

Add the steel-cut oats to the skillet, followed by the vegetable broth. Mix until evenly combined.

Step 7

Cook over low heat for about 10 minutes, stirring occasionally, until the mixture thickens and comes together.

Step 8

Transfer the mixture to a greased loaf tin or baking dish. Press it down firmly to compact the mixture.

Step 9

Cover the dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for another 15 minutes to allow the top to crisp.

Step 10

Remove the haggis from the oven and let it cool for 5-10 minutes before slicing and serving.

Step 11

Serve with traditional accompaniments like mashed potatoes (tatties) and mashed turnips (neeps) for a complete Scottish experience.

Nutrition Facts

Serving size	(1199.4g)

Amount per serving	% Daily Value*
Calories	1538.1

Total Fat 64.6g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 0mg	0%
Sodium 1983.7mg	0%
Total Carbohydrate 190.8g	0%
Dietary Fiber 49.6g	0%
Total Sugars 23.9g
Protein 62.5g	0%

Vitamin D 14IU	0%
Calcium 291.6mg	0%
Iron 19.1mg	0%
Potassium 3494.9mg	0%

*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.

Source of Calories

Fat: 36.5%

Protein: 15.7%

Carbs: 47.9%