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 - 21 of 21
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »