Vegetarian Haggis

Vegetarian Haggis


"'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton."


1 h 20 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
  3. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.
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  1. 25 Ratings


I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. I had to add an additional cup of vegetable broth before adding the egg, as it ...

This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success.

Pretty good. I think I'd prefer it as little patties. For the 'mixed spice' I used a combination of cinnamon, nutmeg, allspice, cloves, ginger, coriander, caraway, and cayenne.

This was excellent. My whole family loved it and it's not that much work as you can do the veggies and nuts in the food processor. I doubled the recipe and put it in a 13x9 pan and it made a ton...

Wow, this is delicious! I'm definitely including this as an option for our next Burns' dinner. I found I needed to add more water as the oats were cooking. I served it with packaged gravy. ...

This stuff is fantastic, I like to add garlic and for mixed spice use savory, caraway and sage. I usually replace the hazelnuts and peanuts with walnuts.

didn't rate this much. didn't taste much like haggis to me - I added a fair bit of pepper for a closer taste. That said it was still good - just not really haggis.

I don't know a thing about traditional haggis, but we certainly enjoyed this version! I used white kidney beans because I had them on hand. I substituted tahini for the ground peanuts and omit...

Delicious! It's been a while since I had real haggis, but I think this is a fair approximation, and all with veggies! It's quite easy (especially compared to traditional recipes) - no tracking d...