Celebrating a cruelty-free version of Scotland’s signature dish.
Despite being born and raised in Wales, I grew up eating more traditionally Scottish food than I did Welsh food. Square sausage, Irn Bru, scotch pies and the occasional haggis. Scotch pies were definitely my favourite, but I haven’t seen them (omni or otherwise) in years. One thing we do still manage is vegetarian haggis.
Usually made from offal and other unpleasant bits and bobs, haggis is the dish most people associate with Scotland. The first time I remember trying haggis I was about eight or nine, and the family was assembled at Granny’s flat. I don’t remember the occasion, it could even have been just because! I hated it and was in no hurry to EVER try it again. Vegetarian haggis is much more palatable to me and I love that I can still (sort of) eat this delicious food.
Vegan haggis loaf
Like regular haggis, our haggis was crumbly, spicy and earthy. Caden is a massive fan of the supermarket vegetarian haggis and I’m pleased to say he loved this one too! I’ve yet to try it on a haggis-eating omnivore. When I do, I’ll let you know!
Rhian: “Mmmm, this is okay.”
Caden: “More please!”
Shane: “I’m not eating it! There are onions! I can see them!” (FML!)
- 2 tins green lentils, drained
- 1 onion, chopped
- 4 mushrooms, chopped
- 1 parsnip, chopped
- 1 cup oats
- Salt, pepper and nutmeg to taste
- Shelled hemp seeds
- Fry parsnip until beginning to soften.
- Add the onions and cook through, stirring occasionally.
- Add mushrooms, oats and lentils and cook through.
- Lightly mash and season to taste.
- Spoon the mash into a greased loaf tin and bake for about 20 minutes.
- The vegetables need to be mince-like in size.
- Vegan haggis freezes excellently.
- Red Bisto gravy is your friend here!
- Savoy cabbage or kale is great alongside.
- If you don’t mind butchering a traditional Scottish dish (well, more than you already have by making it vegan) then stuff a jacket potato with it before drenching in gravy. OMG.
What is your favourite Scottish food?