Are you looking for a dish that will transport you to the heart of Scotland? Look no further than this Vegetarian Haggis recipe. Traditionally made with sheep’s heart, liver and lungs, haggis is a Scottish classic that vegetarians have often been left out of. But today, we’re going to introduce you to a vegetarian haggis that even meat-eaters will love.
Our recipe uses kidney beans and red lentils along with mushrooms, carrots, and onions to create a hearty texture and complex flavor profile. And don’t worry about missing out on any of the usual spices and seasonings: we’ve got black pepper, cayenne, rosemary, lemon juice and soy sauce for an unforgettable taste.
Whether you’re a vegetarian or just someone looking for a healthier version of this Scottish food, our recipe is sure to impress. Plus, it’s an easy vegan gluten-free option! So put on some bagpipes, pour yourself a dram of whisky and let’s make some haggis.
Why You’ll Love This Recipe
Looking for a meat-free version of traditional Scottish Haggis that doesn’t fall short on taste? Look no further than this vegetarian haggis recipe! As an articulate assistant for a vegan chef, I can confidently tell you that you’ll love this recipe for its savory flavors and delightful textures.
Despite the absence of meat, this haggis has a rich and umami taste. The secret lies in the combination of kidney beans and red lentils, which make for a perfectly satisfying vegetarian protein source. The dish is also loaded with finely chopped mushrooms, so you won’t miss the texture of traditional ground meat.
As for flavor, the recipe is enhanced with a blend of spices like black pepper, salt, cayenne, and fresh rosemary. The finishing touch comes from a dash of lemon juice and soy sauce that adds depth and balance to the haggis.
One of the best things about this vegetarian version is how easy it is to make. You only need fewer than 20 ingredients that are widely available in most supermarkets. Even better, this recipe is customizable according to your preferences. You can adjust the spice level to your liking or switch up the veggies used based on what’s in season.
Whether you’re a vegan or not, this recipe is perfect for those seeking plant-based options that don’t compromise on taste or flavor. In fact, even traditional haggis lovers can appreciate how well-executed this vegetarian haggis recipe is.
So why not give it a try? Follow these simple steps below to create an exquisite vegetarian haggis that’s sure to impress your family and friends!
Let’s dive into the ingredients needed to make this Vegetarian Haggis Recipe a success. Worried about any hard-to-find items? Well, fret not! All the ingredients are easily available and you may already have most of them in your pantry.
Here is what you’ll need:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, diced
- 1 carrot, grated
- 3.5 ounces (100 grams) mushrooms, finely chopped
- 1 can kidney beans (15 ounces), drained and rinsed
- 1/2 cup (100 grams) red lentils
- 1/2 cup (50 grams) quick oats
- 1 tsp fresh rosemary (finely chopped)
- 4 tsp soy sauce
- Juice of half a lemon
- 1/4 tsp cayenne
- Salt and black pepper for taste
You can also substitute mushrooms with other veggies like zucchini or eggplant to fit your taste preferences. This recipe can easily be turned into a gluten-free option if you substitute the oats for quinoa flakes or buckwheat flakes.
The Recipe How-To
Now that you have all your ingredients ready to use, let’s move to the fun part – making the vegetarian haggis. It is a straightforward easy vegan recipe, and it will take only an hour to make!
Step One: Preheat the Oven
First things first, preheat your oven to 180°C/350°F.
Step Two: Prep Vegetables
In the meantime, prepare your vegetables by washing them thoroughly and peeling them if needed. Finely chop one onion, one carrot, and five mushrooms.
Step Three: Cook Vegetables
In a large pan or pot, heat up some olive oil or any other cooking oil you have at home.
Add your chopped vegetables and cook them for about five minutes, until soft.
Step Four: Add Haggis Ingredients
Next, add in a can of drained and rinsed kidney beans, half a cup of red lentils, one cup of quick oats, fresh rosemary, four teaspoons of salt, one-quarter teaspoon of black pepper and cayenne pepper each, two tablespoons of soy sauce and one tablespoon of lemon juice into the pot. Stir everything together so that it is well combined.
Step Five: Blend Mixture
Now it’s time to put some elbow grease into it – we need to blend our haggis mixture! You can use a blender, food processor, or an immersion blender.
Blend until you reach the desired consistency – we recommend blending about 85%, so some chunkiness is still there for texture but mostly smooth.
Step Six: Assemble Haggis
Place the mixture onto an oiled baking dish or loaf tin evenly. Cover with foil and bake for roughly 40-45 minutes, or until golden brown on top. Take off the foil for the last ten minutes, so it gets nice and crispy.
Step Seven: Serve
Congratulations! Your vegetarian haggis is now complete. Serve with mashed potatoes (tatties) if you fancy Burns Night-haggis-neeps-&-tatties vibes or as a vegan burger on a bun (or let’s be honest — even haggis quesadillas!).
Substitutions and Variations
One of the joys of cooking is being able to experiment with different flavors and ingredients, and this vegetarian haggis recipe allows for plenty of substitutions and variations to be made.
If you’re looking for a gluten-free option, simply swap out the quick oats for certified gluten-free oats. You could also use quinoa flakes or gluten-free breadcrumbs instead.
If you want to change things up in terms of the protein base, try using cannellini beans or chickpeas instead of kidney beans. Red split peas can also be used in place of red lentils.
For a richer umami flavor, add mushrooms finely chopped to your vegetable mix. You can also experiment with different mushrooms like shiitake or portobello to play around with the texture as well.
To make this recipe spicy, add cayenne pepper or chili powder for an extra kick. Fresh scotch bonnet or jalapeno peppers can also be added if you prefer a milder heat.
Another ingredient that can be modified is the fresh rosemary. Thyme, sage or oregano all make great alternatives that go well with kidney beans and lentils.
Lastly, if you don’t have any soy sauce on hand, you may use tamari sauce instead.
With these variations and substitutions, this vegetarian haggis recipe is incredibly versatile- making it perfect for any occasion!
Serving and Pairing
Once your vegetarian haggis is ready, it’s time to decide how to serve it! One of the most traditional ways is as part of a Burns Supper with neeps (turnips) and tatties (potatoes). Alternatively, it can be served on its own, as a side dish, or as the star of the show.
I love serving my vegetarian haggis alongside some steamed seasonal vegetables like Brussels sprouts, broccoli or cauliflower. This makes for a deliciously wholesome and heart-warming meal. You can also choose to spoon it over mashed potatoes for a more filling dish.
As for drinks, you can’t go wrong with a good Scottish whiskey. If whiskey isn’t your thing, then a light red wine such as Pinot Noir pairs well with the warm spices in the haggis. A side salad with some apple cider vinaigrette dressing would nicely round out your meal.
If you want to get creative with your vegetarian haggis supper, try making some veggie haggis quesadillas! These Mexican-inspired treats are easy to make and add some fun variety to more traditional servings. Simply fill tortillas with a generous amount of grated cheese and warmed up vegetarian haggis, pop them under the grill until bubbling and golden brown, and serve hot.
Overall, this versatile dish goes well with a variety of pairings – so don’t be afraid to experiment and find your own favorite way to serve it!
Make-Ahead, Storing and Reheating
If you’re looking to plan ahead for a Burns Night supper or any other event where you want to serve this vegetarian haggis recipe, you’ll be pleased to know that it can be made ahead of time and stored for reheating when needed. This is great news if you’re busy preparing other dishes or simply want to avoid last-minute stress.
To make ahead, simply follow the instructions as stated and then allow the haggis to cool completely. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days.
When it’s time to reheat, preheat your oven to 350°F (180°C) and remove the haggis from the refrigerator. Transfer the haggis to an oven-safe dish and cover with foil. Bake in the oven for 20-25 minutes until heated through.
Alternatively, you can reheat on the stove. Simply heat a little oil in a pan over medium heat and add the haggis. Stir occasionally until heated through.
If you have leftovers, they can also be stored in the refrigerator for up to 3 days or frozen for up to 1 month. To reheat from frozen, simply thaw overnight in the refrigerator and then follow the reheating instructions as listed above.
Remember that reheating can cause food to dry out, so if you find that your haggis has become too dry during storage and reheating, adding a splash of water before reheating can help restore some moisture.
With these make-ahead, storing and reheating tips, you can enjoy this delicious vegetarian haggis recipe whenever you like with minimal hassle.
Tips for Perfect Results
There is no cooking without trial and error. However, when preparing vegetarian haggis, you can follow some specific tips to maximize your chances of success. I’ve gathered some tried-and-true advice that will help you make the most out of this recipe every time.
Firstly, it’s important not to overwork your mixture. Mix your ingredients just enough to thoroughly combine them, and don’t worry if there are small chunks or visible pieces in the mixture. Otherwise, the haggis may become heavy and dense.
Secondly, don’t forget to season your vegetarian haggis properly with salt and spices according to your tastes. The combination of black pepper, fresh rosemary, and a hint of cayenne will give a unique kick to your dish that perfectly complements its earthy flavors.
Thirdly, preheat your oven before baking your haggis. Preheating ensures that your dish cooks at the right temperature from start to finish.
Fourthly, as tempting as it may be to check on the haggis frequently while cooking, resist the urge to do so. Keeping the oven door closed allows for even heat distribution throughout the entire cooking process.
Lastly, let your vegetarian haggis cool down for a few minutes before serving. You can also sprinkle some lemon juice over the top for an extra zing in flavor.
By following these simple tips and staying patient while cooking, you’ll have a delicious and savory vegetarian haggis that you can serve with pride at any occasion or mealtime.
Before diving into the FAQs for this Vegan Haggis recipe, I’d like to congratulate you on taking steps to explore the world of plant-based cooking. It’s a rewarding adventure that comes with many challenges, but it’s also filled with culinary creativity and delicious discoveries. Now, let’s tackle some of the most common questions related to this recipe so that you can confidently embark on your Vegetarian Haggis journey!
What is vegetarian haggis made of?
This vegan recipe calls for a medley of oats, lentils, kidney beans, onions, carrots, swede, and mushrooms blended with a selection of sunflower and pumpkin seeds. The dish is flavored with a mix of spices, pepper, and seasoned with salt, while getting a dose of healthy fat from a touch of rapeseed oil.
Is vegetarian haggis good?
This delightful vegetarian haggis recipe is packed with wholesome ingredients like beans, lentils, nuts, vegetables, and oatmeal. It is both tasty and vegan-friendly, and has the seal of approval from the Vegetarian Society UK.
Is haggis a vegetarian dish?
It has become increasingly popular to find vegetarian haggis in Scottish stores and dining establishments, with many locals embracing it as a viable alternative to the traditional dish. The classic haggis dish boasts a distinct flavor profile that complements well with its commonplace side dishes, Neeps and Tatties.
How to cook Simon Howie vegetarian haggis?
To begin preparing the haggis, preheat the oven to around 190°C (or 170°C if using fan assistance) or Gas Mark 5. Wrap the haggis with its casing and clips tightly in a layer of tin foil. After that, position the haggis in an oven-proof dish and pour boiling water into the dish until it fills halfway up the haggis. After covering the dish with a lid, place it in the preheated oven to bake for 75 minutes.
In conclusion, this vegetarian haggis recipe is perfect for any occasion or celebration. Whether you are a strict vegan or just looking for a unique dish to impress your guests with, this recipe will certainly do the trick. With its rich and savory flavors, you won’t even realize that it’s meat-free! Plus, its versatility also allows for substitutes and variations that cater to all types of dietary requirements.
So, why not try making this delicious haggis dish at home? Not only will you be treating yourself to a hearty and healthy meal, but you’ll also be giving back to the environment by reducing your carbon footprint. In fact, many traditional Scottish haggis dishes feature meat that is not sustainable or cruelty-free.
By using plant-based ingredients such as kidney beans, red lentil, mushrooms, carrot, and onion – this recipe puts the environment and our wellbeing first. So what are you waiting for? Give this vegetarian haggis recipe a try today and let us know how it turned out in the comments below!
Vegetarian Haggis Recipe
- 1 small onion, diced
- 2 tablespoons oil
- 1 carrot, grated
- 1 cup mushroom, sliced
- 3/4 cup red lentil
- 2 cups vegetable stock
- 1 cup kidney bean
- 3/4 cup mixed nuts, ground
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon fresh rosemary
- 1 pinch cayenne
- salt, to taste
- black pepper, to taste
- 3 cups quick oats
- 1/2 cup scotch
- 1/2 cup water
- Saute the onions, carrot and mushrooms until tender.
- Add the red lentils and stock. Bring to a boil.
- Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
- Simmer 10 minutes, covered.
- Sit in oatmeal, Scotch, and water.
- Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
- Fill ramekins, muffin pan, or loaf pan. Cover with foil.
- Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.