Vegan Haggis 

Haggis is emblematic of traditional Scottish cuisine for its comforting and rich flavours. We’ve come up with a fantastic vegan haggis recipe that is perfect when served with neeps ‘n’ tatties. This easy to follow recipe is made all the more enjoyable with a rich vegan whisky sauce.

Prep 10 min
Cook 1 hour 
Serves 8 people

Ingredients

• 1 brown onion – diced
• 350g vegan mince
• 150g mushrooms - we used oyster mushrooms
• 200g dark speckled lentils (tinned) – drained and rinsed
• ¼ teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1 teaspoon ground allspice
• ½ teaspoon ground nutmeg
• ½ teaspoon chopped fresh thyme 
• 1 cup vegetable stock
• 1 teaspoon Vitam-R yeast extract
• 100g pinhead oats - it’s important they’re pinhead/steelcut!
• ½ tablespoon vegan butter – for frying
  

Method

Heat the butter in a pan over a medium-high heat and fry the onion until soft and golden. Add the spices and fresh thyme to the onion and stir for a further minute or so. Add the vegan mince and the mushrooms and cook until they start to brown. Reduce to a medium heat and stir in the lentils. Cook for around another minute or so. 

Pour in the vegetable stock and Yeast Extract and cover the pan. Allow to simmer for 20 mins. 

Add the pinhead oats and mix these in well. Transfer to an ovenproof dish, cover, and place in the oven at 180c for 30 mins.

Remove from the oven and serve with neeps ‘n’ tatties (mashed potatoes and mashed swede) and a whisky sauce.

Recipe and Photography: Lee Nottle