Vegan Haggis will be your new go-to winter dinner! This Scottish classic is traditionally made with lots of meat, but with this vegetarian haggis, you won’t even miss the meat.
If you’ve never heard of haggis, you’re not alone! I first heard of it while traveling in Scotland. While I didn’t have the courage in me to try the real deal, I tried a vegan rendition of haggis in Edinburgh that made me want to recreate it when I got home!
What Is Haggis?
Haggis is a unique Scottish meal. It is traditionally made of sheep’s liver, heart, and lungs and then mixed with beef, oatmeal, onion, and seasonings. It is then boiled in a bag made of an animal’s stomach. Sounds easy to make vegetarian or vegan, right?
With some specific seasonings, this recipe wasn’t actually that hard to turn vegan. Make it a full Scottish meal, serve this with the classical pairing, Neeps and Tatties, or try out Scotch Eggs!
Ingredients for Vegan Haggis
Haggis by nature is a meat-heavy meal, but vegan haggis ingredients are lots of vegetables and spices!
- Olive Oil: Always need a little olive oil love! We will use this to saute the onions and garlic.
- Onion: I use and recommend yellow onions because they are slightly sweeter and less pungent than white.
- Brown Mushroom: Mushrooms are critical to creating that traditional meaty texture of haggis. Brown button mushrooms fit the bill, but you could use any basic variety of mushroom.
- Carrots: Carrots add a great crunch and sweetness to this dish.
- Garlic: No dish is complete without the hug of garlic!
- Steel Cut Oats: These are traditional to haggis and work perfectly in this vegan haggis. We haven’t tested this recipe with rolled oats, which could make for a mushier end result.
- Green Lentils: These are also how we mimic the meaty texture. Lentils have a tough texture that takes on any flavor they are cooked in which is what makes them perfect for this vegan haggis recipe!
- Broth: Vegetable broth is what the oats and lentils are cooked in. By cooking them in a broth, they absorb all that flavor without any extra work from us!
- Marmite: Marmite is a savory spread that adds umami to this dish. It is totally optional but I highly recommend using it!
When cooking with lentils, it is important to use the right kind of lentils. For this recipe, we use green lentils because they maintain a tough texture even when cooked while red lentils will begin to disintegrate when cooked for an extended time.
How to make Vegan Haggis
Making this haggis is super simple! It is almost a dump-and-go recipe which is extra perfect for a snow day or slow fall Sunday.
Step 1: Onion
Heat oil in a large pot over medium heat. Add diced onion and cook until translucent and soft, about 3 minutes.
Step 2: Veggies
Add mushrooms, carrots, and garlic. Continue cooking until mushrooms release their moisture, about 8 to 10 minutes.
Step 3: Fillings
Stir in oats, lentils, and broth. Cover and cook until oats are al dente (they should be mostly cooked, but have a little bite to them). This should take 20 to 30 minutes.
Step 4: Prep For Baking
While oats and lentils cook, preheat the oven to 400°F (204°C). Line a bread pan with parchment paper so that bottom and sides are completely covered.
Step 5: Bake
Pour mixture into your prepared pan, then bake for 30 minutes, or until dry to the touch and a bit darker brown on top.
Step 6: Serve
Serve from the pan or transfer to a serving plate. The haggis will be thick but will not hold its shape, so spoon it onto plates and enjoy!
Storage: To keep any leftovers, store this haggis in an air-tight container in the fridge for up to 5 days.
Chopping: When chopping vegetables, it is best to chop in different sizes to mimic meat better. For this, I chop the onions very small to keep from taking a large bite of onion, while the mushrooms I rough chop to resemble the beef texture.
More Hearty Meals To Try
I didn’t say winter is coming… but in the event that it was and with it ski season, then these are the recipes I would be stoked to enjoy when I got home from a perfect powder day!
- Zucchini Stew is super simple and so cozy. The best part is it is still light enough to not weigh you down.
- Broccoli Cauliflower Soup is so creamy and another great cozy meal.
- Cauliflower Mac and Cheese is a given because I can’t have a long day outside in the cold without mac and cheese waiting for me at some point.
- 2 Tbsp olive oil 30 mL
- 1 yellow onion finely diced
- 8 oz brown mushrooms roughly chopped, 226 g
- 1 cup shredded carrots about 2 carrots
- 3 cloves garlic minced
- 1 cup uncooked steel cut oats
- 1 cup dried green lentils
- 6 cups vegetable broth 1.4 L
- 1 Tbsp marmite or vegemite optional, for extra umami flavor
- Onion: Heat oil in a large pot over medium heat. Add diced onion and cook until translucent and soft, about 3 minutes.
- Veggies: Add mushrooms, carrots, and garlic. Continue cooking until mushrooms release their moisture, about 8 to 10 minutes.
- Fillings: Stir in oats, lentils, and broth. Cover and cook until oats are al dente (they should be mostly cooked, but have a little bite to them). This should take 20 to 30 minutes.
- Prep For Baking: While oats and lentils cook, preheat oven to 400°F (204°C). Line a bread pan with parchment paper so that bottom and sides are completely covered.
- Bake: Pour mixture into your prepared pan, then bake for 30 minutes, or until dry to the touch and a bit darker brown on top.
- Serve: Serve from the pan or transfer to a serving plate. The haggis will be thick but will not hold it's shape, so spoon it onto plates and enjoy!
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