Hearty Vegan Haggis
Experience the warmth and robust flavors of Scotland's national dish, Hearty Vegan Haggis, now in a completely plant-based version! This dish is a perfect blend of oats, lentils, mushrooms, and a medley of aromatic spices, creating a savory, slightly peppery, and satisfyingly dense texture. Baked to perfection, this Vegan Haggis is an excellent choice for a hearty main course, especially on a chilly day, or as part of a Burns Night celebration. Traditionally served with 'neeps and tatties' (mashed rutabaga/swede and potatoes), this dish proves that vegan adaptations can truly capture the essence and deliciousness of even the most iconic traditional cuisines.
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Time
95 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #For the Vegan Haggis:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 250g (approx. 2.5 cups) cremini or white button mushrooms, finely chopped
- 1 medium carrot, grated
- 100g (approx. ½ cup) green or brown lentils, cooked until tender and drained
- 100g (approx. 1 cup) rolled oats
- 200ml (approx. ¾ cup) warm vegetable broth
- 1 tsp dried thyme
- ½ tsp ground nutmeg
- ½ tsp ground black pepper
- ¼ tsp ground cloves
- ¼ tsp ground allspice (or a mix of cinnamon, cloves, nutmeg)
- ¼ tsp cayenne pepper (optional, for a touch of heat)
- Salt to taste
- Large outer cabbage leaves or parchment paper for wrapping (optional, for shaping)
👩🍳 Instructions
- 1
To prepare your Hearty Vegan Haggis, begin by preheating your oven to 180°C (350°F).First, heat the olive oil in a large skillet or frying pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Next, stir in the minced garlic, finely chopped mushrooms, and grated carrot. Continue to cook for 10-12 minutes, stirring occasionally, until the mushrooms release their moisture and the vegetables soften and begin to brown slightly.
- 2
Once the vegetables are cooked, add the drained cooked lentils, rolled oats, warm vegetable broth, dried thyme, ground nutmeg, ground black pepper, ground cloves, ground allspice, and cayenne pepper (if using) to the skillet. Stir all the ingredients thoroughly until well combined. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, allowing the oats to absorb most of the liquid and the mixture to thicken significantly. Taste and adjust the seasoning with salt as needed.
- 3
Now, it's time to shape your haggis. You have a couple of options: you can either directly form the mixture into a loaf shape in an oven-safe dish that has been lightly greased, or for a more traditional presentation, wrap the mixture. If wrapping, you can use large, blanched outer cabbage leaves (for an authentic look) or parchment paper. Place the haggis mixture in the center of your chosen wrapper, then tightly form it into a cylindrical or loaf shape. Transfer your haggis to a baking tray.
- 4
Bake the haggis in the preheated oven for 30-40 minutes, or until it is heated through and the exterior is slightly firm and golden. If you didn't wrap it, baking it for a bit longer might help form a crust on the outside.
- 5
Once baked, remove the haggis from the oven and let it rest for 5-10 minutes before slicing. Serve your Hearty Vegan Haggis warm, traditionally accompanied by 'neeps and tatties' (mashed rutabaga/swede and potatoes) or any other steamed vegetables you prefer.