Burns Night Recipes Vegetarian: Delicious Meat-Free Ideas

Burns Night is a cherished Scottish tradition celebrated with hearty food, poetry, and music honoring the life of Robert Burns. While the classic Burns Night supper often features haggis, neeps, and tatties, vegetarians can also enjoy a festive and flavorful meal with dishes inspired by Scottish ingredients and flavors.

Whether you are vegetarian by choice or accommodating guests, these Burns Night vegetarian recipes offer a delicious alternative that still captures the spirit and warmth of this special occasion.

From a savory vegetarian haggis made with lentils and mushrooms to rich and creamy mashed tatties, these recipes are designed to impress. They bring together fresh herbs, root vegetables, and traditional Scottish seasonings to create a feast that everyone can enjoy.

So, gather your loved ones and celebrate Burns Night with these comforting, meat-free dishes that honor the bard in style!

Why You’ll Love This Recipe

These vegetarian Burns Night recipes combine traditional Scottish flavors with wholesome plant-based ingredients, perfect for those seeking a meat-free option without compromising on taste. Each dish is thoughtfully crafted to be hearty, satisfying, and easy to prepare, making your Burns Night celebration stress-free and memorable.

You’ll appreciate the rich textures and bold seasonings that honor classic Burns Night fare while embracing vegetarian principles. Plus, these recipes provide a fantastic way to introduce your family and friends to creative vegetarian cooking that feels celebratory and authentic.

Ingredients

Vegetarian Haggis

• 1 cup dried green or brown lentils, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped (preferably chestnut or cremini)
• 1 cup rolled oats
• 1/2 cup vegetable stock
• 2 tbsp olive oil
• 1 tsp ground coriander
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1 tbsp soy sauce or tamari
• 2 tbsp fresh parsley, chopped
• Salt to taste

Neeps and Tatties

• 3 large potatoes, peeled and diced
• 2 large swede (rutabaga) or turnips, peeled and diced
• 4 tbsp butter
• 1/4 cup milk or plant-based milk
• Salt and freshly ground black pepper to taste
• Fresh chives, finely chopped (for garnish)

Whisky Mushroom Sauce

• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1/4 cup Scotch whisky
• 1/2 cup vegetable stock
• 1/4 cup plant-based cream (or heavy cream if preferred)
• Salt and pepper to taste

Equipment

• Large saucepan or pot for boiling vegetables
• Frying pan or skillet
• Mixing bowls
• Wooden spoon or spatula
• Knife and chopping board
• Blender or food processor (optional, for smoother haggis texture)
• Measuring cups and spoons
• Serving dishes

Instructions

Preparing the Vegetarian Haggis

1. Cook the lentils: Place rinsed lentils in a saucepan with enough water to cover them. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender. Drain and set aside.
2. Sauté the vegetables: Heat olive oil in a frying pan over medium heat. Add the chopped onion, garlic, and mushrooms. Cook until the vegetables are soft and golden, about 8-10 minutes.
3. Add spices: Stir in ground coriander, black pepper, smoked paprika, and soy sauce. Cook for another 2 minutes to let the spices infuse the vegetables.
4. Combine oats and lentils: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, and rolled oats. Add the vegetable stock and fresh parsley. Mix well.
5. Blend (optional): For a smoother texture, pulse the mixture a few times in a food processor or blender. Avoid over-processing; keep some texture.
6. Cook the haggis: Transfer the mixture back to the frying pan and cook over low heat for 10 minutes, stirring occasionally. Adjust salt to taste.

Making Neeps and Tatties

7. Boil vegetables: Place diced potatoes and swede in separate pots of salted boiling water. Cook each until tender, about 15-20 minutes.
8. Mash: Drain the vegetables well and return to the pots. Add butter and milk. Mash each separately until smooth and creamy. Season with salt and pepper.
9. Garnish: Sprinkle fresh chives on top of the tatties for a pop of color and flavor.

Preparing Whisky Mushroom Sauce

10. Sauté shallots and mushrooms: Heat olive oil in a skillet over medium heat. Add the shallots and sliced mushrooms, cooking until softened and lightly browned.
11. Add whisky: Carefully pour in the Scotch whisky and allow it to simmer for 2-3 minutes until reduced by half.
12. Add stock and cream: Pour in the vegetable stock and plant-based cream. Simmer gently until the sauce thickens, about 5 minutes. Season with salt and pepper.
13. Serve warm: Drizzle the whisky mushroom sauce over the vegetarian haggis and neeps and tatties.

Tips & Variations

For a gluten-free version, substitute rolled oats with gluten-free oats or quinoa flakes.

You can add a dash of smoked sea salt to the haggis mixture for an authentic smoky depth.

Try roasting the swede and potatoes instead of boiling for a caramelized, richer flavor.

For a vegan version, replace butter with vegan margarine and use plant-based milk and cream.

Looking for more Scottish-inspired vegetarian dishes? Check out our Harvest Hash Recipe for a seasonal, comforting side.

Nutrition Facts

Serving Suggestions

Serve the vegetarian haggis alongside the creamy neeps and tatties, generously topped with the whisky mushroom sauce. This trio makes a perfect centerpiece for your Burns Night table.

To complement the meal, consider serving with traditional Scottish oatcakes or a simple green salad dressed with lemon vinaigrette to lighten the palate. For dessert, a classic Lemon Straws Recipe provides a zesty finish to your celebration.

And for a beverage pairing, a glass of rich Scotch whisky or a non-alcoholic elderflower cordial beautifully balances the hearty flavors of the meal.

Conclusion

Celebrating Burns Night with vegetarian recipes is both meaningful and delicious, offering a warm homage to Scottish culinary traditions without the meat. These dishes bring together wholesome ingredients and classic flavors in a way that honors Robert Burns and the festive spirit of the occasion.

Whether you are a longtime vegetarian or simply exploring new ways to celebrate, these recipes provide an inviting and satisfying menu. The vegetarian haggis, paired with neeps and tatties and a rich whisky mushroom sauce, ensures a memorable and inclusive supper for all your guests.

For more inspiring recipes to try alongside your Burns Night feast, be sure to explore our Lion’S Mane Mushroom Crumble Recipes and Lemon Ricotta Pasta With Arugula Recipe. Happy Burns Night and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegetarian Burns Night Haggis with Neeps and Tatties”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A traditional Scottish Burns Night dish made vegetarian with a savory lentil and mushroom haggis. Served with creamy mashed potatoes and buttery mashed turnips for a hearty celebration meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup brown lentils, rinsed”, “1 cup mushrooms, finely chopped”, “1 small onion, finely chopped”, “2 cloves garlic, minced”, “1/2 cup rolled oats”, “1/4 cup vegetable broth”, “1 tbsp soy sauce”, “1 tsp smoked paprika”, “1/2 tsp ground black pepper”, “2 large potatoes, peeled and chopped”, “2 large turnips (neeps), peeled and chopped”, “2 tbsp butter”, “Salt to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook lentils in boiling water until tender, about 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, and mushrooms until soft.”}, {“@type”: “HowToStep”, “text”: “Mix cooked lentils, saut\u00e9ed vegetables, oats, soy sauce, smoked paprika, and pepper in a bowl.”}, {“@type”: “HowToStep”, “text”: “Add vegetable broth to bind mixture, then shape into a loaf.”}, {“@type”: “HowToStep”, “text”: “Bake the loaf at 180\u00b0C (350\u00b0F) for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Boil potatoes and turnips separately until soft.”}, {“@type”: “HowToStep”, “text”: “Mash potatoes with 1 tbsp butter and salt.”}, {“@type”: “HowToStep”, “text”: “Mash turnips with remaining butter and salt.”}, {“@type”: “HowToStep”, “text”: “Serve lentil haggis with neeps and tatties.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “18 g”, “fatContent”: “8 g”, “carbohydrateContent”: “50 g”}}