Best 4 Wills Vegan Haggis Recipes

"Wills vegan haggis" is a delectable plant-based rendition of the traditional Scottish delicacy, haggis. Crafted with an array of wholesome ingredients, this vegan version offers a guilt-free alternative while staying true to the classic flavors and textures. Whether you're a vegan, vegetarian, or simply seeking a healthier option, this article will guide you through the best recipes, exploring the delightful nuances of "wills vegan haggis." From traditional methods to innovative variations, discover the secrets of creating a mouthwatering vegan haggis that will tantalize your taste buds and satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE VEGAN HAGGIS

Ultimate Vegan Haggis image

As a native Scotsman with a vegan food blog, it gives me great pleasure to share my recipe for the ultimate vegan haggis.

Provided by The Pesky Vegan

Categories Main Course

Time 1h10m

Number Of Ingredients 11

Ingredients

20 g plant-based butter or margarine
1 large onion, peeled and finely chopped
1 large carrot, peeled and grated
2 portobello/flat cap mushrooms, finely diced
1x 400 g tin black beluga lentils, drained ((you could also use cooked brown, green, or Puy lentils))
1 level teaspoon white pepper
1 level teaspoon ground nutmeg
250 g pinhead oats ((it's important to use pinhead or 'steel-cut' oats, see notes below for gluten-free option))
1½ tablespoons Marmite ((or other yeast extract if GF))
400 ml veg stock ((plus more water if needed))
30 g sunflower seeds, chopped

Steps:

Heat the butter in a pan. Add the onion and carrot and cook for 5-6 minutes.
Add in the finely diced mushrooms and cook for another 3-4 minutes.
Add the lentils, white pepper, and nutmeg and stir through for a couple of minutes.
Preheat the oven to 180°C (360°F).
To the pan, add the pinhead oats, Marmite, and veg stock. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
After 15 minutes, turn off the heat and stir through the chopped sunflower seeds.
Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
Once cooked, remove from the oven and allow to stand for five minutes. Serve with neeps, tatties, cabbage or kale, and vegan whisky cream sauce. If you have any leftovers, why not treat yourself to a vegan haggis toastie, haggis fritter, or haggis quesadilla?

Nutrition Facts : Calories 517 kcal, Carbohydrate 81 g, Protein 28 g, Fat 11 g, SaturatedFat 2 g, Sodium 562 mg, Fiber 21 g, Sugar 4 g, ServingSize 1 serving

VEGETARIAN HAGGIS

Vegetarian Haggis image

'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.

Provided by NORTHERNLIGHT1

Categories World Cuisine Recipes European UK and Ireland Scottish

Time 1h20m

Yield 10

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
5 fresh mushrooms, finely chopped
1 cup vegetable broth
⅓ cup dry red lentils
2 tablespoons canned kidney beans - drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground hazelnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 ½ teaspoons mixed spice
1 egg, beaten
1 ⅓ cups steel cut oats

Steps:

Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 22.5 g, Cholesterol 18.6 mg, Fat 5.6 g, Fiber 5.4 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 175.6 mg, Sugar 2.1 g

VEGAN HAGGIS

Vegan haggis image

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

Provided by Miriam Nice

Categories Dinner, Main course, Supper

Time 2h

Number Of Ingredients 16

Ingredients

2 tbsp vegetable oil
2 onions , finely chopped
2 garlic cloves , crushed
2 carrots , grated
250g mushrooms , finely chopped
25g sunflower seeds
1 ½ tsp ground coriander
1 tsp nutmeg
½ tsp white pepper
1 tsp Marmite
50g pearl barley , rinsed
1 x 390g tin green lentils
50g porridge oats
100g vegetable suet
string
muslin

Steps:

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.
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.
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.

Nutrition Facts : Calories 313 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.22 milligram of sodium

WILL'S VEGAN HAGGIS

Will's Vegan Haggis image

A recipe for Miller... For those of you who cannot find yeast extract, use soy sauce. Traditionally served with bashet neeps and mashet tatties. Make a sauce of sautéed onions, whiskey, and cream to top the haggis; vegans can use other sauces, soya-cream, nothing at all. NB: if served on Burns Night (25 Jan.), Robert Burns's "Address to a Haggis" must be read before anyone is allowed to eat! That's the rules.

Provided by Missy Wombat

Categories Scottish

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

100 g barley
175 g pinhead oats
25 g rolled oats
1 1/2 tablespoons yeast extract (Marmite, Vegemite, etc.)
100 g margarine (or substitute olive oil)
1 onion, large
100 g mushrooms
50 g green lentils
50 g split red lentils
100 g textured vegetable protein or 100 g vegetarian ground beef
400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
2 tablespoons ground black pepper (or to taste)
2 -3 tablespoons mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
3 tablespoons vegetarian worcestershire sauce (or mushroom ketchup)
1/2 lemon, juice of
1 lime, juice of
Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
salt

Steps:

In one pan, boil the barley for 30 minutes.
In another, boil green and red lentils for 30 minutes.
Drain both barley and lentils well and reserve separately.
Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
Sauté for three minutes or so; then reserve in a bowl.
Chop onion and mushrooms fine or pop them in the food processor.
Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
Cook for 2 or 3 minutes.
Then add lentils and the oat/barley mixture.
Mix up this lot well.
Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
but not too watery!
This can be trial-and-error.
I find that roughly 300 ml works for me.
But I always make up about 500 ml, just in case.
You can also splash in a little extra olive oil if you think it is needed.
Mix in spices, whiskey, juice, and Worcestershire sauce?.
and do a bit of a taste test.
Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
Cook this for about an hour or an hour and a quarter.
Times may vary greatly.
Refrigerates or freezes well.
Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

Tips:

Mise en place: Before starting to cook, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
Use high-quality ingredients: The better the quality of your ingredients, the better your haggis will taste. If possible, use organic and locally-sourced ingredients.
Be careful not to overcook the haggis: Haggis is best when it is cooked through but still slightly pink in the center. Overcooking will make it dry and tough.
Serve the haggis with traditional accompaniments: Haggis is traditionally served with mashed potatoes, neeps (turnips), and tatties (potatoes). You can also add a gravy or sauce of your choice.

Conclusion:

Making vegan haggis is a great way to enjoy this traditional Scottish dish without compromising on flavor or ethics. With a little planning and effort, you can create a delicious and satisfying haggis that everyone will love. So next time you're looking for a unique and flavorful dish to try, give vegan haggis a try. You won't be disappointed!