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.
Optional extras / notes
120 minutes: 1 hour to soak oats, 10-15 minutes preparation, 35-40 minutes baking time
Did you know that Vegan Recipe Club is run by a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.