Recipe: Vegan Haggis for the Laddies and Lassies

Posted by 11 months ago | Permalink | Comments (18)

Today marks the birthday of Scotland’s most beloved poet, Robert Burns, and on both sides of the border and around the world, people will be celebrating the occasion with a traditional Burns supper. But if you’re planning to address the haggis tonight, go for a vegan version of the Scottish staple – because the contents of traditional haggis are not only gross but also the product of horrific cruelty.

Burns himself had an ethos of respect and compassion towards animals. In his famous poem “To a Mouse“, Burns apologises to a mouse and “fellow-mortal” for accidentally overturning her nest with his plough. “I’m truly sorry Man’s dominion/Has broken Nature’s social union”, he writes. What’s more, he recognises that both mice and men have the capacity for suffering and can feel “grief an’ pain” – a realisation crucial to the philosophy of animal rights.

So, who knows? Had vegan haggis been readily available in the 18th century, it might have been Rabbie’s dish of choice. Today, take a cup o’ kindness and honour the compassionate poet’s memory with this animal-free recipe adapted from food blogger Vegan Lass – perfect with neeps and tatties (and even a wee dram!).

Haggis and Whisky Sauce

Vegan Haggis Recipe

Serves: 4

Preparation time: 1 hour



For the Haggis:

4 Tbsp vegan butter

4 garlic cloves, minced

1 brown onion, finely diced

2 bay leaves

1 rib celery, finely diced

1 carrot, finely diced

A few big pinches smoked salt

150 g chestnut mushrooms, finely diced

250 g kidney beans, cooked

250g black lentils, cooked

50 g pumpkin seeds

50 g sunflower seeds

600 ml vegetable stock

1 Tbsp ground dried mushroom

1 1/2 tsp ground black pepper

1 tsp ground allspice

1/4 tsp ground cinnamon

Fresh nutmeg, grated

1 tsp English mustard

2 tsp dried thyme

1 Tbsp nutritional yeast

150 g rolled oats


For the Whisky Sauce:

250 ml vegan cream

2 tsp English mustard

4 tsp whisky

Juice of 1/2 a lemon

A small handful fresh parsley, chopped

A few pinches ground sea salt, to taste

  • Preheat the oven to 175ºC (347ºF). Add the vegan butter to a large cooking pot and melt over medium-high heat. Add the garlic and onion and fry for about 5 minutes, stirring occasionally. Add the bay leaf, celery, carrot and a big pinch of salt, then fry for 5 more minutes. Add the chestnut mushrooms and fry for another 5 minutes, continuing to stir.
  • Add the kidney beans to a small bowl and mash with a fork. Add to the pot along with the lentils and seeds. Mix in the vegetable stock, dried mushroom, spices, mustard, thyme and nutritional yeast. Add the oats and combine well. Cook for about 5 minutes, or until the mixture has begun to thicken. Transfer to an ovenproof dish and bake for 20 to 25 minutes.
  • When the haggis has about 10 minutes left in the oven, make the whisky sauce: heat the vegan cream in a small saucepan over medium-low heat. Whisk in the mustard, whisky, lemon juice and chopped parsley, then season to taste with the salt.
  • Serve together over mashed neeps and/or potatoes. Cabbage or kale goes well with haggis, too.



  • Elizabeth barclay commented on January 25, 2014 at 1:15 pm

    Thank you very much for the recipe and I am off to buy the whisky just now! As a vegetarian I am glad to celebrate Burns Night without the traditional haggis or haggae.

  • Beth williams commented on January 25, 2014 at 2:42 pm

    Looks good, can’t wait to try!

  • Beth williams commented on January 25, 2014 at 2:44 pm

    Left a message earlier about recipe, and I think it was supposed to be for chemical testing, which I am TOTALLY AGAINST!!

  • Marthan commented on January 24, 2016 at 3:02 am

    You don’t list lentils as an ingredient, but include them in the instructions.

    • Anne commented on January 26, 2016 at 11:56 am

      Apologies, we’ve now added lentils to the ingredients list!

  • Jim Smith commented on January 25, 2016 at 4:45 pm

    The method mentions lentils but the ingredients list doesn’t. How many of what sort of lentil would we use?

    • Anne commented on January 26, 2016 at 11:55 am

      Apologies, we’ve just amended the ingredients list to include 250g black lentils, cooked (though we’re pretty sure other types of lentil would work equally well 🙂

  • Alison commented on January 25, 2016 at 5:05 pm

    The vegan haggis recipe mentions lentils in the method but not in list of ingredients. I’m not sure if I will be making it properly. Will add lentils anyway and see what happens.

    • Anne commented on January 26, 2016 at 11:53 am

      Apologies for missing the lentils out from the ingredients list! We’ve added them now – hope your haggis turned out well 🙂

  • sandra wilson commented on January 30, 2016 at 11:22 am

    We had veggie haggis, served up with neeps and tattie for Burns nights at the local synagogue, very tasty

  • Sue commented on February 9, 2016 at 7:48 pm

    Great pancake recipe made it for my non vegan family and no one noticed the difference thanks!

  • Jim Smith commented on February 22, 2016 at 4:50 pm

    Sorry to be a numpty, but is the weight of the beans and lentils the dry or cooked weight?
    Looking forwards to making this soon.

    • Anne commented on February 24, 2016 at 10:58 am

      Hi Jim, it’s the cooked weight 🙂 Good luck with your cooking!

  • Gary Wilson commented on September 24, 2016 at 7:34 pm

    Excellent recile

  • Gary Wilson commented on September 24, 2016 at 7:34 pm

    Excellent recipe

  • jen commented on October 5, 2016 at 10:25 pm

    made this and loved it, thank you <3

  • Enric Martinez commented on October 23, 2016 at 4:19 pm

    This will be brutally performed in my kitchen!!!
    And this Whiskey sauce sounds awesome!!
    Metal On!!

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