Vegan haggis

Vegan haggis

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(6 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins

More effort

Serves 4 - 6

Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (6)

  • kcal313
  • fat18g
  • saturates6g
  • carbs26g
  • sugars4g
  • fibre6g
  • protein8g
  • salt0.22g


  • 2 tbsp vegetable oil
  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g mushrooms, finely chopped
  • 25g sunflower seeds
  • 1 ½ tsp ground coriander
  • 1 tsp nutmeg



    One of the most useful of spices for both sweet and savoury

  • ½ tsp white pepper
  • 1 tsp Marmite
  • 50g pearl barley, rinsed
  • 1 x 390g tin green lentils
  • 50g porridge oats
  • 100g vegetable suet

You will also need

  • string
  • muslin


  1. Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.

  2. When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.

  3. Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.

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Comments, questions and tips

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12th Feb, 2019
very tasty
Helen Chamberlain
28th Jan, 2019
Wow, this was yummy! I made it in individual ramekins, really tasty. I thought about adding some chopped chestnuts, any thoughts on this?
Montana Rose's picture
Montana Rose
3rd Dec, 2018
Really nice, doesn't taste like haggis but still yummy and festive
ThomLeigh's picture
24th Apr, 2017
this is not haggis, you silly little neep, in the Scottish highlands, where my boi benji resides we eat pure haggis
InderjeetKaur's picture
3rd Jan, 2018
The problem is that in the USA, sheep lungs are prohibited for human consumption. I suppose haggis could be imported as dog food, but that seems just a wee bit insulting, I think. So which is better. To forego haggis? To take the low road and visit Scotland? To eat this vegan dish (but maybe call it by a different name)? Or to make a holiday in Canada, which is a more civilized country anyway?
Kim Quinn's picture
Kim Quinn
6th Jan, 2018
I agree, it isn't a 'pure' recipe but it sounds like a delicious one. I called 8 markets around me, as several recipes I looked at mentioned that 'many' good markets will carry it premade in January. Not in Massachusetts! Then it was explained to me from 2 excellent butchers that lungs are not a stowed to be sold here. In all honesty, I cannot say I am devastated by that fact. One friend coming over has very difficult time digesting is the thought, the salute to his wonderful works, that we celebrate. I'd like to think he was big hearted enough to appreciate the sentiment and not throw us over for a vegan Haggis.
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