Vegetarian Haggis

Graham Campbell
Vegetarian haggis on white plates with roasted veg
Serves Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 60 mins
  • Ready time 70 mins

A meat free take on a traditional Scottish dish, this Vegetarian Haggis from Graham Campbell looks spectacular and has a combination of wonderful flavours.

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  • 30 g butter (or plant-based margarine)
  • 5 shallots, finely diced
  • 2 garlic cloves, crushed
  • 80 g shiitake mushrooms, chopped
  • 6 g black pepper
  • 6 g ground cinnamon
  • 6 g allspice powder
  • 2 g nutmeg
  • 3 carrots, peeled and grated
  • 80 g lentils
  • 1 lemon, juice and zest
  • 500 ml vegetable stock
  • 50 g porridge oats
  • 300 g tinned borlotti beans, rinsed, roughly chopped
  • 10 g rosemary, finely chopped
  • 5 g sage, finely chopped
  • 10 g thyme, leaves picked
  • 2 egg yolks (or egg replacer equivalent)
  • 1 savoy cabbage
  • 2 pinches salt


Add the butter/margarine to a medium-sized pan and put over a low-medium heat. Throw in the diced shallots and garlic, then sweat until it has softened but not coloured.

Now put in the shiitake mushrooms with the spices then continue to cook for a another 2-3 minutes.

Throw in the lentils, peeled carrots and lemon zest. Cover the ingredients with the vegetable stock then cover the pan and leave to simmer until the lentils have softened which normally takes 12-15 minutes.

Put the oatmeal in the blender and pulse until they look like breadcrumbs then chuck them in the pan with the lentils so they absorb the remainder of the stock. Turn the hob to a low heat and stir continuously to cook the oatmeal through.

Now throw in the borlotti beans, lemon juice, rosemary, sage, thyme and season with some salt to taste. Take off the pan from the heat then leave to cool a little.

Mix the 2 egg yolks/egg replacer in the pan with the rest of the ingredients.

Core the cabbage to free the outer leaves. Put aside the first couple of layers which can be braised with garlic, butter and lemon or to used to make your own sauerkraut. Then remove the next 4 layers of leaves from the base.

Put the 4 layers of leaves in some salted boiling water for around 2-3 minutes, take out and place in a bowl of iced water for at least 5 minutes ideally a little longer.

Dry the leaves by patting with a tea towel and trim down any thick veins that can be found on the leaves with a small sharp knife, making sure not to cut them out completely so the leaf remains whole. The target is a leaf with a surface that is as smooth as possible.

Carefully place each leaf between 2 tea towels and flatten it out using a rolling pin, similar to rolling pastry.

Take some cling film and roll it out onto the work surface and lay 1 flattened leaf on top. Get the kids involved when shaping 150 g of the haggis mix in to a long thin sausage then roll the leaf round the mix, tuck in the ends of the leaf after rolling.

To ensure it holds the shape wrap tightly with the cling film then tie off each end to seal it in. Repeat this process 4 more times. Then poach in some simmering water for 30 minutes.

Remove all 4 from the water, then cut off one end of the cling film to release the haggis then serve with roasted root vegetables, potato and some vegetarian gravy.


Additional notes

Recipe courtesy of Great British Chefs. Visit their site for more delicious vegetarian and vegan recipes.