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Vegetarian haggis recipe

70 ratings

We've given classic Scottish haggis a vegetarian twist with this gorgeous lentil, barley, parsnip and mushroom packed meat-free bake. Serving with neeps and tatties and a rich mushroom gravy tops off this traditional Burns Night main perfectly. See method

Serves 8
10 mins to prepare and 1 hr 20 mins to cook
168 calories / serving
Healthy
Vegetarian

Ingredients

60g green or Puy lentils
60g pearl barley
1 tbsp rapeseed or olive oil
25g butter
2 large shallots, finely diced
200g parsnips, peeled and grated
¼ tsp mixed spice
¼ tsp ground allspice
¼ tsp cinnamon
125g Portobello flat mushrooms, finely diced
100g whole ready-to-use chestnuts, chopped
75g oats
1 vegetable stock cube, made up to 450ml

If you don't have any pears, try using apples

Each serving contains

Energy
710kj
168kcal 8%
Fat
6g 8%
Saturates
2g 11%
Sugars
3g 3%
Salt
0.8g 13%

of the reference intake
Carbohydrate 25.5g Protein 4.7g Fibre 4.5g

Method

Boil the lentils and barley in the same pan for about 30 mins or until both are tender but still have a little bite. Drain and set aside.
Heat the oil and butter in a large oven-proof (preferably cast-iron) pan and add the shallots. Cook for 5 mins until soft and add the grated parsnips and the spices. Turn up the heat a little and cook, stirring from time to time, until they start turning golden.
Preheat the oven to gas 4, 180°C, fan 160°C. Add the mushrooms to the shallots and parsnips and cook for about 5 mins. Then add the chestnuts, oats, barley and lentils.
Add the vegetable stock, season well with salt and pepper (haggis should be peppery) and cook until the mixture is thick and almost all of the liquid is gone. Put the mixture in a 2ltr loaf tin and cook in the oven for 30 mins. Serve with some mushroom gravy and neeps and tatties.

Tip: You can substitute Puy lentils with green split peas – but you'd have to soak these for a couple of hours before boiling.

See more Vegetarian recipes