Vegan Haggis

If you’re planning to address the haggis this Burns Night, go for a vegan version of the Scottish staple!

Burns had an ethos of respect and compassion towards animals. In his 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”. This realisation is 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!).


Vegan Haggis

  • Prep Time 1h
  • Cook Time 25m
  • Servings 4


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.