Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Happy Haggis

gluten free
wheat free
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

120 minutes

120 minutes: 1 hour to soak oats, 10-15 minutes preparation, 35-40 minutes baking time

Serves: 4-6

Happy Haggis

Old school Scots used to tell gullible foreigners that a haggis was a three-legged bird with one leg longer than the other two to enable running up and down the hills and glens! In fact, the dish was traditionally made from sheep offal! 

Our recipe of course is deliciously vegan, hence the recipe title - and it's a budget dish as well as being freezable (we suggest freezing the raw mix then baking it from frozen). It's also best baked in individual tins or ramekins

On a more practical and less fanciful note, the rest of the preparation and cooking can be done while you are soaking the oats – otherwise soak them the night before and drain in the morning. Refrigerate the oats until needed.

Haggis is served traditionally with Neeps & Tatties (Swede and Potato Mash). Add lots of black pepper and a lump of vegan margarine to the mash. It's not usually served with gravy in Scotland but if you fancy gravy, go for it!

To confuse things even further, the Scots call swede 'turnip' - hence 'neeps', while it's called rutabaga in North America. Whatever you call it, it is a root vegetable that is pale yellow when it is peeled and has a mildly spicy taste - as opposed to the white, blander flesh of English turnip.

Gluten-free/Wheat-free/Soya-free options

Ingredients: 

  • 75g/3oz fine or medium oatmeal (the pinhead variety works best - find it in health food shops)
  • 1 and a quarter tins of drained rinsed whole lentils OR 110g/4oz uncooked whole lentils
  • 2 flax eggs: 2 tbsp flax meal mixed with about 3-4 tbsp warm water and allowed to coagulate
  • 1 large onion, chopped
  • 1 tbsp vegetable oil
  • 2 large carrots, finely grated
  • 4 to 6 mushrooms, sliced
  • ¼ tsp each of allspice, cumin, paprika and nutmeg
  • ¼ tsp each of dried sage and thyme
  • 1 tbsp soya sauce - use tamari for a GF option
  • 400g tin of kidney or black beans, drained and rinsed
  • 60g/2oz mixed nuts, ground
  • 3 tsp yeast extract, eg Marmite - or a medium or dark miso
  • 2 cloves of garlic, crushed
  • Salt and black pepper to taste
  • Knob of dairy-free margarine, eg Pure brand - or coconut oil

Method: 

1. Preheat oven to 190ºC/375ºF/Gas Mark 5.

2. Put the oatmeal in a bowl and cover with water. Let it stand for at least an hour. Drain thoroughly.

3. If cooking lentils from scratch, place them in a pan of water and boil rapidly for 20-30 minutes or until soft (the time will vary according to the type of lentils). When the lentils are ready, drain and rinse them in a sieve. Otherwise ignore this stage and go to no. 4.

4. Make the flax eggs and set aside. Measure all the herbs and spices and place them in a small bowl.

5. Sauté the onion in the oil until it is soft. Add the carrots and mushrooms, and cook for a little longer. Then add the herbs and spices, soya sauce, cooked lentils, about a quarter of the kidney beans and the nuts. Mix in the yeast extract or miso until it is well incorporated.

6. Using a blender or potato masher, mash the remainder of the beans to form a thick paste (add a little water if necessary to prevent it getting too stiff). Add this to the lentil and vegetable mixture.

7. Finally, add the drained oatmeal, salt and pepper, the garlic and the flax eggs. If the mixture looks too dry, add the margarine. Mix well. Transfer to an individual tins or ramekins and bake for 30 to 40 minutes.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 19 of 19
Hangover Smoothie
We don't need to say much to sell this smoothie! It's also nice pretty much anytime... full of lovely healthy,...See recipe »
Tofu Katsu Curry
This is truly delicious and one of Japan's most popular dishes... we can see why! If you're short of time...See recipe »
Tofu Tahini Stir Fry
This recipe was inspired by Viva! staff member, Siobhan as this is very similar to one of her favourite go-to...See recipe »
Creamy Pesto Cannelloni
You can go two ways with this heavenly hearty recipe: cheat all the way using supermarket sauces or enjoy making...See recipe »
Turmeric Chai Cake
Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light...See recipe »
Easy Noodles & Veggies in a Peanut Chilli Ginger Sauce
These simple yet flavourful noodles are a favourite with our customers at the van! You can't beat that salty peanutty...See recipe »
Chestnut, Mushroom & Red Wine Pithivier
Beautiful to look at, rich, tasty and easy to create, this pithivier makes for the perfect Christmas centrepiece or if...See recipe »
Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast...See recipe »
Simple Pear & Walnut Tarte Tatin
A number of people in the Viva! office said this is the best dessert they've ever had! Let's not mention...See recipe »
Easy Vegan Turkey-less Roast
Oh wow! This roast is just heavenly and the ultimate centrepiece for your Christmas dinner! It's actually very straightforward to...See recipe »
Frangipane Tart
This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of...See recipe »
Celebration White Nut Roast with Herb Stuffing
Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for...See recipe »
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »