Easy Vegan Haggis Recipe (Scottish Classic)
Made with minimal ingredients, this vegan haggis is an easy vegetarian take on a Scottish classic. Even though it's traditionally made with meat, you won't even miss it in this recipe because lentils give it the same hearty texture. So be ready to become obsessed with your new go-to dinner!
Servings: 6 servings
Ingredients
- 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
Instructions
- 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 its shape, so spoon it onto plates and enjoy!
Notes
Storage: To keep any leftovers, store this haggis in an air-tight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 34.9g | Protein: 17.3g | Fat: 7.3g | Saturated Fat: 1.3g | Cholesterol: 0mg | Sodium: 882mg | Potassium: 822mg | Fiber: 12.2g | Sugar: 3.8g | Calcium: 54mg | Iron: 4mg
