Vegetarian Haggis Recipe
A satisfying Scottish-inspired vegetarian centerpiece, bringing together lentils, oats, and earthy vegetables with hearty spices.
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Why I Love Making Vegetarian Haggis
There’s something deeply satisfying about reimagining a cherished traditional dish and bringing it to the table in a way that feels completely my own. Vegetarian haggis captures that spirit. It takes the soulful essence of Scottish cuisine and makes it modern, hearty, and welcoming to everyone around the table.
The lentils and oats make a pretty compelling texture. The mushrooms and carrots lend an unforgettable earthiness and sweet taste. What I love about this dish is that it is so savory that you feel satisfied after eating it, yet so wholesome that you won’t feel bad, even after a large helping.
Whenever I need something a bit more special for a weekday meal, I turn to this vegetarian haggis dish. This goes very well with the iconic neeps and tatties (mashed turnips and potatoes). And that crispy topping after a spin in the oven is definitely something special.
For anyone looking to make this dish shine, here’s what I recommend pairing it with:
- Neeps and tatties - classic, simple mash
- A crisp green salad for freshness
- A chilled beer or a smoky whisky for an authentic Scottish touch
Give this recipe a try - you might be surprised at how much depth and tradition you can pack into a meat-free dish.

Savory Vegetarian Haggis
A rich, hearty vegetarian haggis bursting with lentils, oats, vegetables, and Scottish spices. Comforting, wholesome, and perfect for celebrations.
Ingredients
Instructions
- 1
In a pot, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
- 2
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, grated carrots, and chopped mushrooms. Sauté until softened, about 5-7 minutes.
- 3
In a large bowl, mix the cooked lentils, sautéed vegetables, rolled oats, coriander, cumin, black pepper, salt, nutmeg, and allspice until well combined.
- 4
Preheat the oven to 350°F (175°C). Transfer the mixture into a greased baking dish and smooth the top. Cover with aluminum foil.
- 5
Bake in the preheated oven for about 30-35 minutes, or until heated through and slightly firm to the touch. For a crispy top, remove the foil for the last 10 minutes of baking.
- 6
Let it cool slightly before serving. Garnish with fresh parsley and enjoy with neeps and tatties (mashed turnips and potatoes).
Notes
Be sure to use gluten-free certified oats if following a gluten-free diet.
Let the dish rest before slicing for the best texture.
Swap the spices to your taste—add smoked paprika or thyme for a twist.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Neeps and tatties (mashed turnips and potatoes) are traditional accompaniments. A sharp green salad or roasted seasonal vegetables are great choices as well.
Yes, you can prepare it up to a day in advance and reheat it in the oven before serving. The flavors become even richer after a rest.
Oats are naturally gluten-free, but be sure to use certified gluten-free oats if you are sensitive to gluten.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Yes, vegetarian haggis freezes well. Allow it to cool, slice it, and freeze the portions in airtight containers. Thaw and reheat as needed.