'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.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

162.7 calories; 6.6 g protein; 22.5 g carbohydrates; 18.6 mg cholesterol; 175.6 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2005
I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same but still very good. I had to add an additional cup of vegetable broth before adding the egg as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice mace cinnamon nutmeg and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs. Read More
(58)

Most helpful critical review

Rating: 3 stars
06/12/2007
didn't rate this much. didn't taste much like haggis to me - I added a fair bit of pepper for a closer taste. That said it was still good - just not really haggis. Read More
(12)
31 Ratings
  • 5 star values: 14
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
11/09/2005
I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same but still very good. I had to add an additional cup of vegetable broth before adding the egg as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice mace cinnamon nutmeg and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs. Read More
(58)
Rating: 4 stars
11/09/2005
I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same but still very good. I had to add an additional cup of vegetable broth before adding the egg as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice mace cinnamon nutmeg and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs. Read More
(58)
Rating: 5 stars
02/11/2008
This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success. Read More
(38)
Advertisement
Rating: 4 stars
06/08/2009
Pretty good. I think I'd prefer it as little patties. For the 'mixed spice' I used a combination of cinnamon nutmeg allspice cloves ginger coriander caraway and cayenne. Read More
(28)
Rating: 5 stars
01/26/2010
This was excellent. My whole family loved it and it's not that much work as you can do the veggies and nuts in the food processor. I doubled the recipe and put it in a 13x9 pan and it made a ton. For the mixed spice I threw in nutmeg cinnamon ground ginger coriander and oregano. The recipe seemed quite forgiving so you can be creative with the spicing. I served the haggis with a vegetarian gravy. Read More
(17)
Rating: 5 stars
01/02/2009
Wow this is delicious! I'm definitely including this as an option for our next Burns' dinner. I found I needed to add more water as the oats were cooking. I served it with packaged gravy. Scotch would also be good.;-) Read More
(14)
Advertisement
Rating: 5 stars
01/08/2010
I don't know a thing about traditional haggis but we certainly enjoyed this version! I used white kidney beans because I had them on hand. I substituted tahini for the ground peanuts and omitted the egg. I used a smidgen of cinnamon and allspice in place of the mixed spice. Even with my substitutions it was terrific. We served it as we would meatloaf so it only served 4. It was a little crumbly without the egg but we didn't mind a bit; others may want to use it. Thanks for a great recipe. Read More
(13)
Rating: 5 stars
06/23/2010
This stuff is fantastic I like to add garlic and for mixed spice use savory caraway and sage. I usually replace the hazelnuts and peanuts with walnuts. Read More
(12)
Rating: 3 stars
06/12/2007
didn't rate this much. didn't taste much like haggis to me - I added a fair bit of pepper for a closer taste. That said it was still good - just not really haggis. Read More
(12)
Rating: 5 stars
01/22/2012
Delicious! It's been a while since I had real haggis but I think this is a fair approximation and all with veggies! It's quite easy (especially compared to traditional recipes) - no tracking down strange bits of offal which are hard/impossible to find in the States. I was confused about the "mixed spice" and didn't even think of the pie spices other people have named so I just ended up using a basil/oregano/sage mix and it was fine. I also subbed pecans for hazelnuts since I had them on hand. One tough spot was that the mixture was too dry already when starting in on the 20 minute simmer so I added water along the way to keep it from burning to the bottom of the pan and drying out. It also didn't set up into a real firm loaf but served as a sort of hash was just fine. What matters is that its delicious. Cheers! Read More
(8)