You want that cosy, peppery comfort of haggis without the fuss — and the Vegan Haggis Recipe here gives you exactly that with simple pantry staples and honest technique.
I’m Gemma — I travel for flavours and bring warm, practical kitchen tips back to yours. I’ll show you how mushrooms, oats and lentils build savoury depth and satisfying texture, cooked first in a pan and finished in a loaf tin for crisp edges and a tender centre.
This is food for weeknights or Burns Night, with clear timings, swaps for common ingredients and serving ideas like neeps and tatties. Expect bold savoury flavour, easy steps and storage tips so leftovers make brilliant breakfasts or speedy suppers.
Key Takeaways
- Simple method: pan to loaf tin gives crisp edges and a tender centre.
- Ingredients like mushrooms, oats and lentils deliver hearty texture and savoury depth.
- Serve with neeps and tatties for a classic plate and optional whisky sauce.
- Clear timings and swaps make this adaptable for what you have at home.
- Leftovers freeze well and make quick meals later in the week.
Why this Vegan Haggis Recipe works right now
This twist on a Scottish classic works now because it brings warming spice and familiar texture — perfect for chilly nights or Burns Night.
I cook it on the hob first, then bake for about 30–35 minutes so the mix firms up and the edges crisp. That short cook minutes on the pan give real depth from mushrooms, lentils and pinhead oats.
Want to host a Burns Night or a cosy supper? I keep the steps clear and the time sensible so you can prep ahead and relax.
Burns Night vibes and cosy suppers
- Seasonal fit: peppery, warming and built for sharing on 25 January or any cold evening.
- Simple method: quick hob cook then a short bake — reliable time cues for busy cooks.
- Stretchable: scale for friends; it holds neat slices for easy plating with neeps and tatties.
My take: warm spice, bold savoury notes, easy steps
I add a hint of whisky for depth — balanced, not boozy — and a spoon of yeast extract for savoury lift. The result bridges vegetarian haggis fans and meat-eaters alike.
| Feature | Why it matters | Practical tip |
|---|---|---|
| Hob first, bake after | Builds flavour and firms texture | Cook until thick, then pack into a loaf tin |
| Pinhead oats & lentils | Give body and bite | Use pinhead oats for texture, not rolled oats |
| Warm spices + whisky | Adds depth and festive notes | Add whisky late, taste and adjust |
| Time-friendly | Midweek or celebration friendly | Hands-on time under an hour; bake 30–35 minutes |
What is haggis traditionally, and what changes in a vegan haggis
Scotland’s original haggis is bold, peppery and built from humble offal and oats — a dish rooted in thrift and ceremony.
Traditionally, haggis combines sheep offal (heart, liver, lungs) with oatmeal, suet and warming spices, then cooks in the animal’s stomach. It’s a rustic, deeply savoury loaf.
How do we keep the spirit but swap the ingredients? I use pinhead oats for chew, lentils or beans for body, mushrooms and yeast extract for umami, and seeds for richness.
- Heritage: haggis traditionally blends offal, oats, fat and warming spices — robust and peppery.
- Serving: haggis traditionally served with neeps and tatties — think mashed potatoes and buttery neeps.
- Swaps: pinhead oats, lentils/beans, mushrooms, seeds and white/black pepper with nutmeg give that familiar bite.
| Traditional | Plant-based swap | Why it works |
|---|---|---|
| Offal | Lentils or beans | Protein and body |
| Suet | Sunflower seeds | Richness and bite |
| Oatmeal | Pinhead oats | Chew and texture |
Key ingredients for depth, flavour, and texture
A few smart ingredients lift this loaf from workable to memorable — and they’re easy to find. I’ll explain why each element earns its place so you shop with purpose and cook with confidence.
Pinhead oats vs porridge oats: texture matters
Pinhead (steel-cut) oats are your texture hero — chewy and toothsome, closer to the classic bite than porridge oats. Use pinhead oats for body; rolled porridge oats will go soft and mushy here.
Mushrooms + yeast extract for umami
Mushrooms bring earthy depth. A small spoon of yeast extract adds savoury lift without masking other notes. Together they build real flavour.
Lentils or beans for protein and body
Choose black beluga, green, brown or Puy lentils, or sturdy beans. They give a firm, sliceable texture and add valuable protein.
Sunflower seeds or other seeds for fat and bite
Sunflower seeds add gentle fat and a pleasant crunch. They are a small detail with a big payoff in mouthfeel.
- A good vegetable stock ties everything together and hydrates the oats.
- Keep spices simple — pepper, nutmeg and a touch of coriander work well.
- Cooking gluten-free? Choose certified GF oats, yeast extract and stock.
| Ingredient | Role | Practical tip |
|---|---|---|
| Pinhead oats | Texture and chew | Measure by weight; soak briefly in stock if needed |
| Mushrooms + yeast | Umami and savour | Cook mushrooms until brown; add yeast extract to taste |
| Lentils/beans | Protein and body | Use cooked or tinned; drain well before mixing |
| Sunflower seeds | Fat and crunch | Toast lightly for extra flavour |
Equipment and prep: loaf tin, large pan, and a hot oven
Before the hob heats, take a moment to gather kit and ingredients so the cook runs smoothly. I find a calm kitchen makes the whole process feel easier — and quicker.
Loaf tin and baking paper
Line a loaf tin with baking paper or grease it well so the loaf releases cleanly. A lined tin gives crisper edges and a tidy slice every time.
Preheat oven and set up your pan
Preheat oven to around 180°C. Consistent heat helps you get those golden, crispy edges that make this haggis-style loaf sing.
- Use a large pan to sweat vegetables and hydrate oats without crowding.
- Gather spices, stock, oats and seeds before you start — mise en place saves time.
- If cooking for a crowd, use two smaller tins rather than overfilling one.
- A heatproof spatula helps you pack the mix firmly for neat slices.
- Keep a jug of hot stock close by to adjust consistency on the hob.
- Gluten-free? Double-check labels now on oats, stock and yeast extract.
| Tin size | Bake note | Quick tip |
|---|---|---|
| Standard loaf tin | Good for 6–8 slices | Line for easy release |
| Two small tins | Faster, even bake | Better crisp edges |
| Large tin | More time to cook through | Check centre with a skewer |
Step-by-step: cook on the hob, then bake
Start on the stove and finish in the oven — that simple split gives the loaf its best texture. I’ll guide you like a friend: clear cues, gentle reminders and small fixes if the mix needs it.
Sweat onion and carrot: heat a little fat in a pan and soften the onion and carrot for about 5–6 minutes until sweet and glossy.
Build savoury depth: add the mushrooms and cook 3–4 minutes until they brown. Stir in the lentils and season with white pepper and a pinch of nutmeg to lift the flavour.
Thicken with oats and stock: add pinhead oats, the yeast extract and enough vegetable stock, then simmer for roughly 12–15 minutes until the mixture is a very thick porridge. If it tightens too fast, splash in a little water; if it’s loose, cook a few more minutes.
- Stir in chopped sunflower seeds for texture.
- Pack the hot mixture firmly into a greased loaf tin, press into the corners.
- Bake at 180°C for about 30–35 minutes; check at 30 minutes and give a few extra minutes if needed.
Rest the loaf for 5 minutes in the tin before slicing. Fancy extra crunch? Turn the heat up for the final 3–5 minutes of baking and enjoy confident, neat slices with your favourite sides.
| Step | Timing (minutes) | Quick tip |
|---|---|---|
| Sweat onion & carrot | 5–6 | Soft and glossy, not browned |
| Cook mushrooms | 3–4 | Wait for browning to deepen flavour |
| Simmer oats & stock | 12–15 | Aim for very thick porridge |
| Bake in tin | 30–35 | Check at 30, rest 5 mins |
Alternative method: steam the mixture for a classic feel
If you crave a softer, old-school finish, steaming the loaf gives a silky crumb and deep comfort. I’ll show a simple, hands-off way so you can choose texture without fuss.
Set up: place a small rack inside a large pot and pour in about two inches of water. Transfer the haggis mixture to a heatproof bowl, cover tightly with a lid or layers of cling film and foil, and rest the bowl above the waterline on the rack.
Steam until set
Bring the pot to a gentle boil, then reduce to a simmer. Steam for roughly two hours until the centre is firm. Top up water if needed—steady steam equals steady results.
Chill the steamed loaf to firm, or serve hot and spoonable. Once cool, cut thick slices and pan-fry for crisp edges. Beans, lentils and mushrooms meld beautifully here and the method is brilliant when you want a soft, comforting finish.
- Old-school vibe: silky, sliceable and deeply savoury.
- Hands-off once set up — great for prepping sides.
- Choose steam for comfort, bake in a tin for crunch.
| Method | Result | Quick tip |
|---|---|---|
| Steaming | Ultra-moist, soft crumb | Use a heatproof bowl; cover tightly |
| Steaming time | About 2 hours | Keep water at low simmer |
| Finishing | Spoonable hot or fried slices | Chill for neat slicing, then pan-fry |
Cook time and cues: make sure the mixture is thick
I cook by feel as much as by minutes. On the hob, aim for about 15 minutes until the mixture looks like a very thick porridge — the spoon should leave a brief trail when you stir.
Then transfer to a greased loaf tin and bake at 180°C for roughly 30–35 minutes. Look for a firm set and golden, crispy edges; that halo of crunch is your signal that the loaf has finished cooking.
Make sure the mixture isn’t wet going into the tin — thick in, sturdy out. If the edges need more colour, give it a quick 3–5 extra minutes or a short blast of higher heat. Rest for five minutes before slicing; this helps the slices hold and stops crumbling.
- On the hob: thick porridge consistency, spoon trails appear.
- In the oven: firm centre, crispy edges, no wobble.
- Finish with black pepper to lift aroma as it rests.
| Stage | Minutes | Key cue |
|---|---|---|
| Hob cook | ≈15 | Very thick porridge; spoon leaves trails |
| Oven bake | 30–35 | Firm set, golden edges, no wobble |
| Rest | 5 | Slices hold; crumbs settle |
Seasoning that tastes like Scotland
A little seasoning goes a long way — and I’ll help you balance warmth and bite so every forkful feels classic and comforting. Think in layers: build flavour on the hob, then adjust again once the mix is in the bowl.
White and black pepper, nutmeg, and ground coriander
Start with white and black pepper for that signature kick — warm, peppery and inviting. Use coarsely ground black pepper for speckles and texture; if you only have pre-ground, use slightly less as its flavour is stronger.
A pinch of nutmeg and a little ground coriander will round the edges without stealing the show. Add small amounts, taste, then add more if you need it.
Adjust salt, pepper, and whisky to taste
Prefer a hint of smoke or sweetness? A dash of whisky lifts aroma — add sparingly and taste. Go easy on salt if your stock or yeast extract is salty; season, taste, then season again.
- Coarsely ground black pepper gives gentle heat and visual interest.
- Layer seasoning: a little in the pan, a little in the bowl, then a final tweak.
- If serving with a rich sauce, keep the loaf seasoning modest so the sauce can shine.
- Note your ideal pepper level — you’ll thank yourself next time you make this haggis.
| Spice | Role | Quick tip |
|---|---|---|
| White pepper | Warm background heat | Add early in the pan |
| Black pepper | Texture and kick | Use coarse for speckles |
| Nutmeg & coriander | Soft warmth | Add sparingly; taste as you go |
| Whisky | Aroma lift | Stir in late; start with a teaspoon |
Serve it right: neeps, tatties, and whisky sauce
A good plate is about balance — creamy mash, sharp neeps and a glossy sauce bring the loaf to life. I’ll share quick sides so you get a full, balanced dinner without fuss.
Neeps & tatties with plant-based butter and milk
Cook diced swede for neeps and potatoes for tatties until soft. Mash separately with plant-based butter and a splash of plant milk.
Tip: Keep the mash smooth but not sloppy — it should support the slice, not swamp it.
Whisky sauce or gravy
For a celebratory finish, make a simple whisky sauce by simmering plant cream, a little mustard and a teaspoon of whisky. It adds heat and sweetness without overpowering the loaf.
Prefer plain? A good vegetable gravy will also gloss the slice beautifully.
Greens: cabbage, kale, or tenderstem
Add something green for freshness. Lightly steamed cabbage, quick-fry kale or tenderstem broccoli give colour and crunch.
- Serve neat slices on a bed of neeps and tatties for a classic look.
- If the mixture runs soft, spoon it hot with extra greens — cosy and satisfying.
- Leftovers? Make toasties with mash and greens for an easy treat.
| Side | Why it works | Quick tip |
|---|---|---|
| Neeps | Sweet, earthy contrast | Mash with plant butter and a pinch of salt |
| Tatties (mashed potatoes) | Creamy base for slices | Warm milk and butter make them silky |
| Whisky sauce | Festive, aromatic finish | Add whisky late and taste |
| Greens | Freshness and texture | Serve simply steamed or pan-fried |
Texture tips: crispy edges, meaty bite
Want slices that hold and crunch? Focus on the mix before it goes into the tin and the finish in the oven. I’ll give quick, practical wins so you hit your dream texture first time.
Make the mixture very thick — think porridge, not soup. This is the single biggest win. If the mix looks loose, simmer a little longer until it clings to the spoon.
- Pack the loaf firmly and smooth the top — more contact with the tin means a better crust.
- Turn the oven up for the final 3–5 minutes for extra crunch — watch closely to avoid burning.
- For a chewier bite, stir in plant-based mince just before you transfer the hot mixture to the tin.
- Pan-fry chilled slices in a little fat until golden — a quick hit of crisp that tastes like breakfast.
- Toasted seeds add bite; sunflower seeds work brilliantly and pumpkin seeds give variety.
| Issue | Fix | Quick cue |
|---|---|---|
| Too wet in centre | Bake another 5 minutes at 180°C | Spoon leaves a trail but no run |
| Want extra crunch | Blast heat for final few minutes | Golden, deeply coloured edges |
| Softer finish from steaming | Chill overnight then fry slices | Crisp exterior, silky interior |
Use a sharp knife and let the loaf rest before slicing — it keeps crumb intact. I chase that crisp edge every time; it’s the crunch that makes you go back for another slice.
Swaps, variations, and budget-friendly tweaks
I’ll help you cook from your cupboard so cost and availability never block a good meal. Small swaps change texture and cost — and they keep this loaf flexible for weeknight dinners or a special plate.
Oats and grains: use pinhead oats for chew and bite. If you don’t have them, rolled oats work for a softer crumb. Cooked brown rice also makes a pleasing, chewy substitute.
Lentils and beans: pick pulses by texture and budget. Black beluga or Puy lentils give firm bite; green or brown lentils are quick and forgiving. Beans add bulk and value — black beans for colour, kidney beans for classic heft.
- Umami: Marmite or yeast extract is brilliant; soy sauce or tamari work well if that’s what you have.
- Add barley, sunflower seeds or pumpkin seeds, or a handful of chopped nuts for extra fat and crunch.
- Play with herbs and ground spices — thyme, bay, a whisper of cinnamon — to nudge the flavour.
- For richness, stir in a little extra fat or a spoonful of nut butter; for chew, fold in plant-based mince.
| Swap | Use when | Why it helps |
|---|---|---|
| Pinhead oats → Rolled oats | No pinhead oats available | Gives softer crumb but still binds well |
| Pinhead oats → Brown rice | Want chew, gluten-free option | Chewy texture and pantry-friendly |
| Black beluga/Puy lentils → Green/brown lentils | Fast weeknight cooking | Good texture, cooks quickly |
| Lentils → Black or kidney beans | Budget or cupboard tins | Adds body, colour and cost savings |
| Marmite/yeast → Soy sauce/tamari | No yeast extract on hand | Reliable umami and salty depth |
Nutritional notes: protein, fibre, and feel-good food
Comfort food can also be nourishing — this loaf packs filling protein and warming fiber in every slice. I love that simple staples give real nutritional heft without fuss.
Plant protein from oats, lentils, and seeds
Oats and lentils stack up the plant protein so a slice fills you properly. Seeds add healthy fat and a lovely crunch — texture and nutrition in one stir‑in.
Fibre-forward comfort food
This is comfort food you can feel good about: high in fibre, built from whole ingredients, and deeply savoury from mushrooms and yeast extract. Control salt by tasting your stock and yeast extract as you go.
- Serve with greens to balance the plate.
- Thicker slices make great prep meals for training or long days out.
- For lighter meals, choose a big salad and smaller portions.
| Nutrient | Source | Why it helps |
|---|---|---|
| Protein | Oats & lentils | Sustains energy and satiety |
| Fibre | Oats, lentils & veg | Supports digestion and fullness |
| Healthy fats | Sunflower seeds | Adds mouthfeel and calorie density |
Storage, reheating, and freezing for later
A little planning after baking means tomorrow’s meal will feel fresh and effortless. Cool the loaf quickly out of the hot tin on a wire rack so it passes through the danger zone fast. Aim to get the centre down to fridge temperature — about 4°C — within a sensible time.
Chill safely, keep in the fridge, reheat until piping hot
Refrigerate within two hours and keep for 4–5 days. Label the container with the date so you can plan meals easily. When reheating, make sure slices are piping hot in the centre — don’t reheat more than once.
Freeze in portions; reheat in oven or pan-fry slices
Freeze in airtight portions for convenience; guidelines vary, but 2–6 months is common. Defrost overnight in the fridge before reheating. A splash of water under foil helps keep the loaf moist during oven reheats.
- Cool the loaf out of the hot tin on a rack — it speeds cooling.
- Freeze portions so future-you only thaws what’s needed.
- For best texture, reheat covered in the oven, then uncover to re-crisp edges.
- Pan-fried slices are my favourite — quick dinner with salad or brunch.
- Keep notes on your reheating time and temperature — ovens vary.
| Storage | How long | Tip |
|---|---|---|
| Fridge | 4–5 days | Label with date; cool first |
| Freezer | 2–6 months | Portion and wrap airtight; defrost in fridge |
| Reheat | Until piping hot | Oven covered, then uncover to crisp; or pan-fry slices |
Vegetarian haggis leftovers also make brilliant toasties — high in fiber, filling and zero waste. Try a toasted sandwich the next day and you’ll see why I often make a double batch.
Vegan Haggis Recipe
With a few pantry staples and a hot pan, you can build deep, peppery flavour in under an hour.
Quick framework: preheat oven to 180°C and line or grease a loaf tin. Set a large pan over medium heat.
Heat a little fat and soften the onion and carrot for 5–6 minutes. Add diced mushrooms and cook for 3–4 minutes until they release their moisture. Stir in cooked lentils, white pepper and a pinch of nutmeg to season.
Add pinhead oats, a spoon of yeast extract (or Marmite) and enough vegetable stock to cover. Simmer for about 12–15 minutes, stirring, until the mixture becomes a very thick porridge. If it tightens too quickly, add a splash of water.
Fold through chopped sunflower seeds for bite. Spoon the hot mixture into the loaf tin, press and smooth the top. Bake 30–35 minutes until firm with crispy edges — turn up the heat for the final few minutes if you want extra crunch.
- Rest: 5 minutes in the tin, then slice thickly.
- Serve: neeps, tatties, greens and optional whisky sauce.
- Notes: use pinhead oats for best texture; for GF choose certified oats, yeast extract and stock.
| Stage | Minutes | Key cue |
|---|---|---|
| Softening veg | 5–6 | Onion glossy, carrot tender |
| Mushrooms | 3–4 | Water released, browning starts |
| Simmer with oats | 12–15 | Very thick porridge consistency |
| Bake in tin | 30–35 | Firm centre, golden edges; rest 5 mins |
Conclusion
Pull the loaf from the oven, rest it briefly and enjoy the reward — familiar, bold and ready to share.
From how haggis traditionally sits at the Scottish table to this modern take, the spirit stays. Slice generous pieces and serve with neeps, tatties and a spoon of whisky sauce for a proper plate.
Short on time? Spoon over mashed potatoes and add greens. Bake for crunch or steam for a softer crumb — both honour the texture and taste.
I hope this haggis recipe finds a place in your winter rotation. Do prep ahead; flavours deepen by day two. Share your tweaks — I love hearing how vegetarian haggis evolves in your kitchen. Raise a wee glass, and enjoy.