BBC Scotland Vegan Haggis Recipe: Easy & Delicious Guide

Scotland’s iconic dish, haggis, has been delighting taste buds for centuries with its rich, savory flavors and hearty texture. Traditionally made from sheep’s offal, this beloved meal might seem an impossible dish to veganize—yet BBC Scotland has perfected a vegan haggis recipe that captures all the soul of the original without any animal products.

Whether you’re a committed vegan, curious about plant-based alternatives, or simply want to try a new twist on a classic, this recipe brings the warmth and spice of traditional Scottish cuisine to your kitchen in a compassionate and wholesome way.

Using wholesome ingredients like oats, lentils, and a blend of warming spices, this vegan haggis recipe is packed with texture and flavor. It’s perfect for Burns Night celebrations or any cozy dinner where you want to impress friends and family with something truly unique.

Plus, it’s surprisingly easy to prepare, making it accessible even for novice cooks. Let’s dive into why this recipe is a must-try and how you can make it yourself!

Why You’ll Love This Recipe

Authentic Flavor: Despite being entirely plant-based, this vegan haggis delivers the deep, smoky, and earthy flavors reminiscent of the traditional dish. The combination of lentils, mushrooms, and toasted oats creates a satisfying texture that mimics the original.

Healthy and Nutritious: Packed with protein-rich lentils, fiber from oats, and wholesome vegetables, this dish is nourishing and filling without being heavy or greasy.

Versatile: This recipe can be served during special occasions or as a comforting weekday meal. It pairs wonderfully with classic sides like mashed potatoes and “neeps” (turnips).

Moreover, it’s fully vegan and gluten-free (if you choose gluten-free oats), making it suitable for a wide range of dietary needs.

Ingredients

• 1 cup green or brown lentils, rinsed
• 1 cup steel-cut oats (or rolled oats for easier cooking)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 1 large carrot, finely grated
• 1/2 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt, to taste
• 1 cup vegetable stock
• Fresh parsley, chopped (for garnish)

Equipment

• Large saucepan or pot
• Frying pan
• Mixing bowl
• Wooden spoon or spatula
• Food processor (optional, for chopping nuts and mushrooms finely)
• Baking dish or loaf tin (optional, for shaping)

Instructions

1. Cook the lentils: Place the lentils in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender but not mushy. Drain and set aside.
2. Prepare the oats: In a dry pan, toast the steel-cut oats over medium heat for 5-7 minutes until golden and aromatic. Set aside.
3. Sauté the vegetables: Heat olive oil in a frying pan over medium heat. Add the chopped onion and garlic and cook until translucent, about 5 minutes. Add the finely chopped mushrooms and grated carrot, cooking for another 7-10 minutes until softened and any moisture has evaporated.
4. Add the walnuts: Stir in the chopped walnuts and cook for 2 more minutes to toast and bring out their flavor.
5. Combine ingredients: In a large mixing bowl, combine the cooked lentils, toasted oats, sautéed vegetables and walnuts. Add the soy sauce, smoked paprika, ground coriander, dried thyme, black pepper, and salt. Mix well to combine everything evenly.
6. Add vegetable stock: Pour in the vegetable stock gradually while mixing until the mixture holds together but is not too wet.
7. Shape the haggis: Transfer the mixture to a baking dish or loaf tin, pressing firmly. Alternatively, you can shape it into a round loaf by hand.
8. Bake: Preheat your oven to 180°C (350°F). Bake the haggis for 30-35 minutes until firm and golden on top.
9. Garnish and serve: Let it cool slightly before slicing. Garnish with fresh parsley and serve with traditional sides like mashed potatoes and neeps.

Tips & Variations

For a smokier flavor, add a few drops of liquid smoke or smoked sea salt.

Use gluten-free oats and tamari to make the recipe gluten-free.

Try adding cooked barley or quinoa for a different texture.

For extra richness, mix in a tablespoon of vegan butter before baking.

Nutrition Facts

Serving Suggestions

This vegan haggis is traditionally served with “neeps and tatties” – mashed turnips and potatoes – which perfectly complement its rich, spiced flavor. For a classic Scottish feast, add a drizzle of vegan gravy or mustard sauce on the side.

For a modern twist, try serving your vegan haggis in a warm crusty roll or as a filling for vegan tacos or wraps. If you want to explore other hearty vegan dishes to accompany your meal, check out our Half Runner Beans Recipe or warm up with some homemade bread like the Hamburger Bun Sourdough Recipe.

Conclusion

Whether you’re honoring Scottish tradition or simply exploring plant-based cooking, this BBC Scotland vegan haggis recipe is a triumph of flavor and texture. It’s hearty, comforting, and packed with wholesome ingredients that satisfy both vegans and meat-eaters alike.

The blend of lentils, oats, mushrooms, and warming spices truly captures the spirit of the original haggis, all while being kind to animals and the environment.

With straightforward steps, accessible ingredients, and versatile serving options, it’s a recipe you’ll return to time and again. Ready to impress your guests or enjoy a cozy night in?

This vegan haggis is sure to become a new favorite in your recipe collection. For more comforting vegan dishes, don’t miss our Kosher Vegetarian Recipes collection filled with delicious ideas.

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