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A Vegetarian Burns Night
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5 from 4 votes

Mini Vegetarian Haggis

Course Vegetarian
Cuisine Scottish
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 4
Author The Vegetarian Society


  • 100 g/4oz onion, finely chopped
  • 15 ml/1tbsp sunflower oil
  • 50 g/2oz carrots, very finely chopped
  • 35 g/1.5oz mushrooms, finely chopped
  • 50 g/2oz red lentils
  • 600 ml/1pint vegetable stock
  • 25 g/1oz mashed tinned red kidney beans
  • 35 g/1.5oz ground peanuts
  • 25 g/1oz ground hazelnuts
  • 0.5 tbsp soy sauce Use Tamari to make the recipe gluten free
  • 1 tbsp lemon juice
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • generous pinch cayenne pepper
  • 2 tsp mixed spice
  • 1 tsp freshly ground black pepper
  • salt to taste
  • 200 g/8oz fine oatmeal Be sure to use oats that are completely gluten free for a gluten free option


  • Pre-heat the oven to 190°C, 375°F or Gas Mark 5.
  • Heat the oil in a large frying pan over medium heat.
  • Sauté the onion in the oil for 5 minutes.
  • Add the carrot and mushrooms and cook for a further 5 minutes.
  • Now add the lentils and three quarters of the stock.
  • Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
  • Cook everything, well mixed together, for a further 10 to 15 minutes.
  • Add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
  • Turn the mixture into 4 lightly oiled pudding tins and bake in the centre of the oven for 20 – 25 minutes.
  • Serve with mashed neeps (swede) and tatties (potatoes), green veg and onion gravy.


Recipe courtesy of the Vegetarian Society, reprinted with permission
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