Vegetarian Haggis
Member recipe

Vegetarian Haggis

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(4 ratings)

Member recipe by


Serves 6

A great recipe for winter!

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  • I finely chopped medium onion
  • I finely chopped I carrot
  • I finely chopped 6 medium mushrooms
  • 75gm red lentils
  • 45 gm mashed borlotti beans
  • 50 gm rolled oats
  • 50 gm buckwheat
  • 30 gm ground hazelnuts
  • 45 gm ground almonds
  • 50 gm vegetarian suet
  • 5 gm black pepper
  • 250 ml vegetable stock
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • Dash soy sauce
  • dash of gravy browning


    1. Gently fry the onion, carrot and mushrooms in a large frying pan or wok
    2. Cook the lentils in the stock and reduce the liquid to about 250 ml
    3. Add the cooked lentils, borlotti beans, hazelnuts and almonds to the onion mixture.
    4. Gently fry the buckwheat and rolled oats for a few minutes, then add to the other mixture with the soy sauce, lemon juice, suet, gravy browning and black pepper simmer for a few minutes until the liquid begins to disappear
    5. Turn into an oven proof dish and allow to stand for 20 mins then cook in a medium oven for 30 mins

Comments, questions and tips

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26th Jan, 2015
I had virtually no liquid left after cooking the lentils so had to guess how much to add to the mix. Must have guessed right because it turned out delicious. I also used chopped hazelnuts for a bit of texture. Could someone perhaps add how much fluid there should be left from cooking the lentils to put in the main mix.
24th Jan, 2015
Delicious! Nothing like actual vegetarian haggis, but very tasty nonetheless. It had an almost Thai flavour, especially from the lemon. The leftovers made a nice curry.
26th Jan, 2014
I've never eaten regular haggis so I don't know how this stacks up against the authentic item, but it tasted ok and was easy to make. Certainly looked like haggis, anyway. Just cooked the lentils in 250 ml stock with the lid on and poured the resulting slurry into the onion mix - there was enough liquid to cook the buckwheat and oats.
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