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Veggie haggis

A veggie version of the Scottish classic. Best served with mashed neeps (swede) and tatties (potatoes).


  • 100g onion, finely chopped
  • 1 tbsp sunflower oil
  • 50g carrots, very finely chopped
  • 35g mushrooms, finely chopped
  • 50g red lentils
  • 600ml vegetable stock
  • 25g cooked red kidney beans, mashed
  • 35g peanuts, ground
  • 25g hazelnuts, ground
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • Generous pinch cayenne pepper
  • 2 tsp mixed spice
  • 200g fine oatmeal
  • 1 tsp freshly ground black pepper
  • Salt to taste


  1. Preheat the oven to 190ºC/gas mark 5.
  2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
  3. Now add the lentils and three quarters of the stock.
  4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, soy sauce, lemon juice and seasonings. Cook everything, well mixed together, for a further 10 to 15 minutes.
  5. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
  6. Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 – 25 mins.
  7. Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.

Visit the Vegetarian Society website.

Recipe provided by:

The Vegetarian Society
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The Vegetarian Society inspires and supports people in making the shift to vegetarian and vegan diets and lifestyles.