Looking for a plant-based alternative to celebrate Burns Night? Our resident vegan chef Tony Bishop-Weston has you covered with this delicious vegan Haggis recipe.
The Haggis is a traditional Scottish game played as part of a dinner ceremony most usually on Burn’s Night (25th January), St Andrew’s Day, at New Year, or whenever there are tourists about. Burn’s night celebrates the birthday of Robert Burns, Scottish poet and the man who wrote “should auld acquaintance be forgot” and other famous Scottish ditties.
Haggis is actually a pudding but served for main course in keeping with other confusing Scottish traditions like a wee dram meaning a very large whisky or “fine day” meaning it’s only rained 5 times since breakfast.
One of the main ingredients of Haggis is oats so it’s easy to make a vegan version and there were about 5 different ones available last time we counted. There’s even a tinned one that’s exported all over the world. The nearest thing to it is something like nut/meatloaf or faggots but lighter and fluffier because it is usually boiled.
Traditionally Haggis is made with Sheep intestines, but this vegan-friendly option is entirely plant-based filled with protein-packed beans and packed full of nutrients and flavour
Tip: Use gluten-free oats and Tamari for a gluten-free Haggis.
If they don’t sell the little fellows in your part of the world try this recipe.
4 potatoes, peeled and quartered
1 swede turnip, peeled, very finely chopped (or squash)
1 teaspoon finely chopped fresh root ginger
125 g (4 oz) porridge oats
50 g (2 oz) coconut oil
1 Onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped.
200 g (7 oz) cooked kidney beans, chopped
3 teaspoons yeast extract
2 teaspoons ground black pepper
½ teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
2 tablespoons rapeseed oil
50 g (2 oz) walnuts, chopped
½ teaspoon powdered nutmeg
2 tablespoons Lime juice
1 tablespoon whiskey or balsamic vinegar
1 tablespoon tamari soy sauce
For the mash
2 tablespoons vegan margarine (free from hydrogenated oils)
1 tablespoon soya cream
salt and pepper
½ teaspoon chopped rosemary
- In a large saucepan bring the potatoes to the boil in water and simmer for 30 minutes until soft.
- In another saucepan of boiling water simmer all but 125 g (4 oz) of the swede with the fresh root ginger for 30 minutes.
- Meanwhile in a large non-stick frying pan gently toast the oats in 25 g (1 oz) of the coconut oil until golden brown about 2 minutes. Take care to keep stirring to avoid them burning. Put to one side in a dish.
- Now gently fry the onions, 125 g (4 oz) of the Swede, mushrooms and carrots in the remaining coconut oil for about 10 minutes until the turnips are starting to get soft. Add in the chopped kidney beans and stir until hot.
- In a large bowl mix up the fried vegetables with the oats and remaining spices, juices, oil and walnuts.
- Divide mixture into 4 oven-proof ramekins, cover each dish with foil and place in a deep sided roasting tray half filled with boiling water in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
To serve: Reheat drain and mash the swede and fresh root ginger with the 1 tablespoon of the margarine, salt and pepper. Reheat drain and mash the potatoes with the soya cream, 1 tablespoon of margarine and rosemary. Tip out the wee beastie from the ramekin onto each plate with a few spoonfuls each of the mash potato and swede.
Garnish: With Bagpipe music, a Robert Burns poem or song and a wee dram (a rather large glass) of whisky.
If you’re short of time, you can buy ready-made Vegetarian haggis, here are some of our favourites:
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