Scottish Haggis Serving For A Burns Night Dinner Against A Royal Stuart Tartan

Meatless Mondays: Vegan Haggis

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

In honor of this weekend’s Golden Spurtle World Porridge Championship, we’re having a little Scottish fun around here. A customer from across the pond shared this recipe with us and we’ve been saving it for a special occasion. I’m not sure if there is a dish that is less vegetarian-friendly than haggis (well, maybe turducken). While haggis certainly has its devotees, most people (even the meat eaters) in the States are not that interested in what the Scots call a delicacy. This vegan version takes some of the wonderful flavors used in haggis to create a savory dish perfect for any fall gathering. This would be a pretty fun dish to serve at Thanksgiving. Be forewarned, we have not actually made this dish, but are sharing it because it is fun. If you’re not sure about this, check out another version from Bonzai Aphrodite.

We wish Paula Todora, our reigning Spar for the Spurtle champion, the best of luck as she competes on Saturday on the world stage. Check out her winning Steel Your Heart Away Eggrolls here

Vegan Haggis

Vegan Haggis
Contributed by Gill Newstead

[Note: this recipe is in metric units, use a kitchen scale to measure your ingredients.]

  • 3 oz Rolled Oats
  • 4 oz Steel Cut Oats
  • 4 oz mixed Chopped Nuts
  • 3 oz Margarine
  • 14 oz mixed Vegetables (carrot, onion, turnip, mushroom)
  • 400 gram can Beans (black, butter, haricot are good, drained)
  • 4 oz Vegetarian Suet*
  • 3 tsp Yeast Extract
  • 1 glug (or more) Whisky
  • 2 tsp freshly ground Black Pepper
  • Juice 1/2 Lemon (or 1 Lime)
  • 3 tsp of dried mixed Herbs
  • Soy Sauce to taste

Preheat oven to 350°F. Melt half the margarine in large saucepan. Add oats, oatmeal and nuts and cook for 3 minutes or so until toasty. Put in bowl. Chop carrot, mushrooms, turnip, onion and kidney beans finely in a food processor. Melt rest of margarine, add chopped veg, and cook for another 5 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes. Check for seasoning and adjust with soy sauce. Pack mixture into 1lb loaf tin. Cook, covered for about an hour.

Serve sliced with neeps (turnips), tatties (potatoes), vegetarian gravy etc… and more whisky…

*I don’t even know where you find vegetarian suet, but Amazon has it! You can also replace vegetarian suet with vegetable shortening.

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Cassidy Stockton Google: Cassidy Stockton
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