Gluten-Free, Vegan Haggis with mashed potatoes, gravy and greenery is one of my all-time favourite comfort meals. It’s hearty, spicy and warming. Not just for Burns Night Supper, haggis is perfect for any winter (or summer) night. If you can find gluten-free, vegan brown sauce it will make the meal complete.

Perfect for Burns Night dinner with vegetables and gravy, as a baked potato filling or crumbled over salad leaves for a warm salad.

I first had vegetarian haggis many, many (too many) years ago in Edinburgh. I loved it but have not had it for years. The fabulous MacSween’s haggis is vegan but not gluten free (so sad!) so I developed my own recipe.

This Gluten-Free, Vegan Haggis is pretty quick and easy to prepare. You can bake it in one large loaf tin or individual moulds. It freezes well too.

Allergy Information – Gluten-Free, Vegan Haggis

Gluten Free, Vegan Haggis is gluten-free and vegan as well as… celery free, coconut free, garlic free, gluten free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free*, tree nut free.

*For soya free ensure the margarine is soya free.

Top Tips – Gluten-Free, Vegan Haggis

A word about the ingredients. What I call a turnip you may call a swede. The big ones are turnips in the north and the small ones swedes. I appreciate it is the other way around in the south. Use whichever you can get hold of it really doesn’t matter too much. There is also A LOT of pepper in this. You need it. It works. Trust me.

This is also great with Crispy Roast Potatoes and Cabbage and Carrot Salad.

If you don’t eat oats you can substitute with quinoa. Treat the quinoa in exactly the same way as the oats but you may need to adjust the liquid – add two thirds of the liquid at first and adjust.

You will need a large pan with a well fitting lid.

I baked this in rings – perfect for individual portions.

Oats, lentils and seeds are some of my store cupboard essentials. I eat them regularly, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.



Recipe – Gluten-Free, Vegan Haggis

Difficulty easy-medium

Serves 6-8

Preparation time 10 minutes

Cooking time 65 minutes

Ingredients – Gluten-Free, Vegan Haggis

25 grams pumpkin seeds

25 grams sunflower seeds

75 grams gluten-free jumbo oats (other types of oats work too)

2 tablespoons gluten-free, vegan margarine (*ensure margarine is soya free if required)

0.25 teaspoon asafoetida

1 large or two small (~125 grams) carrots

200 grams turnip

100 grams mushrooms (~four mushrooms)

400 gram can of red kidney beans

0.5 teaspoon sea salt

0.5 teaspoon ground black pepper

2 teaspoons ground white pepper

0.5 teaspoon allspice

0.5 teaspoon freshly grated nutmeg

100 grams dried red lentils

650 millilitres vegetable stock

Method – Gluten-Free, Vegan Haggis

1. Preheat the oven to 170 C (fan). Toast the pumpkin and sunflower seeds in a large dry pan until they change colour slightly and you can smell them toasting. Remove from the heat and grind to a powder

2. In the same pan toast the oats and set aside

3. Finely chop the carrots, swede and mushrooms to approximately a five millimetre dice

4. Add the margarine to the pan and melt on a medium heat. Add the asafoetida, stir well and gently fry for 30 seconds, add the diced vegetables and fry gently with a lid on until they start to soften (~five minutes)

5. Roughly chop the kidney beans and add to the pan. Stir well and cook with the lid on for a few minutes. Then add the ground seeds, salt, black and white pepper, allspice and nutmeg. Stir well and cook for a few minutes with the lid on

6. Add the lentils to the pan and mix well then add the oats and mix well. Cook gently for a few minutes with the lid on. Add the vegetable stock, incorporate everything really well and replace the lid. Cook gently for 10 minutes until all the liquid is absorbed. You will see the change in texture and you will begin to smell that unmistakable oaty, nutty, spicey aroma. The mixture should be wet and sticky enough to just about to hold together. If it seems dry add a little more stock and cook for a few minutes longer

7. Remove from the heat and pack the mixture in to a large loaf tin or individual tins or rings. Make sure there are no air bubbles

8. Bake in the oven for 45-50 minutes until the top is golden and lightly crispy. A large loaf tin will take slightly longer to cook than individual haggis

9. Remove from the oven and allow to cool slightly before turning out. If using individual rings you may need to go around the ring with a palette knife to make sure the haggis come out smoothly

10. Serve with potatoes, lots of greenery, gravy and brown sauce.

