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Rated excellent by our customers

Vegetarian Haggis

A delicious veggie haggis to celebrate Burns night!

Customer Rating:
5.0 (4 votes)

Posted by: Rhona




1 - 2 hrs

Skill Level




Courses etc.

Main Courses

You will need

35g ground peanuts
100g onion finely chopped More products
1 tbsp sunflower oil More products
50g carrots very finely chopped

Sorry unavailable

More products
50g red lentils More products
25g mashed tinned red kidney beans More products
25g ground hazels (please grind) More products
2 tbsp tamari (gluten free) or shoya sauce More products
1 tbsp fresh lemon juice More products
2 tsp dried thyme More products
1 tsp dried rosemary More products
pinch cayenne pepper More products
1 1/2 tsp mixed spice More products
200g fine oatmeal More products
freshly ground pepper More products
35g mushroooms very finely chopped More products
600ml vege stock Available only in our Tollcross shop More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Pre heat oven to 190 deg cel, gas mark 8.
  • Saute the onion in the oil for approx 4 mins, add the carrot and mushrooms and cook for a further 5 mins.
  • Add the lentils and 3/4 of the stock.
  • Blend the mashed red kidney beans in the remaining stock then add these to the pan with the nuts, tamari, lemon juice and seasonings.
  • Mix well together and cook for a further 15 mins.
  • Add the oatmeal reduce the heat and simmer gently for 15-20 mins adding extra liquid if required.
  • Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 mins.
  • Serve with lovely floury mashed tatties and mashed neeps...enjoy with a nip of whisky!!

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Was: £4.49
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