Vegetarian haggis

I do all my grocery shopping online and I’ll sometimes search for “vegetarian” or “vegan” just to see what comes up. This week I discovered vegetarian haggis. Haggis is a traditional Scottish dish made from sheep’s heart, liver, and lungs and the whole lot is encased in the sheep’s stomach. Then it is cooked and eaten. How disgusting is that?

The vegetarian version is much more palatable as it contains carrots, leeks, celery, turnips, chickpeas, lentils and spices.


It looks a bit like vomit in this next photo but that’s just because I’m a crappy photographer. It was actually really delicious and very healthy too.


25 Replies to “Vegetarian haggis”

  1. We threw a Robbie Burns night dinner party a few years ago, since MacDonald is Scottish and we both have Scottish ancestors. I used authentic Scottish recipes, except for Haggis. Some of the ingredients are not allowed in the US, lungs I think. Vegetarian Haggis is extremely far from the real thing but it sounds good! I wonder if I can get it in the states. Where did you order it? I could probably invent my own. It does look like vomit no matter how good you are at photography. 🙂

    1. I bought it from Sainsbury’s but I just looked there now and they don’t have it today. They might just be out of stock. You can also buy it directly from the manufacturer –

      I’m sure you could make it yourself too but this came nicely encased in some kind of sausage-like wrapper and the whole thing went into the oven just like haggis. It was easy-peasy.

  2. I thought the vego haggis didn’t look too bad. No doubt better than the genuine article. Puke!

  3. It sounds really delicious. I don’t think it looks at all bad. Reminds me of stuffing or dressing for a turkey.
    I do all my shopping on line too. I write it down on lined paper and send my husband out to do the shopping. The last part really is true. He does the grocery shopping and he would rather do it buy himself. I think he likes some of those young check-out girls. 🙂

  4. I think Macsweens do one as well. I’be been eating them for years, very quick to microwave as well. Don’t forget the neeps and tatties as well!

      1. For those from other parts – neeps is turnips, tatties – potatoes. Traditionally both mashed & served wi’ haggis.

  5. Is it perhaps even vegan? The web listing lacks an ingredient list.

    1. Yes, it is vegan. Unfortunately I’ve thrown out the packet with the ingredients listed but I’ll add them to this post next time I buy it.

  6. “Haggis is a traditional Scottish dish made from sheep’s heart, liver, and lungs and the whole lot is encased in the sheep’s stomach. Then it is cooked and eaten. How disgusting is that?”

    It is great. I also had the vegetarian version during a conference in Edinburgh, both are good.

    It is ideal food for an animal-ethics vegetarian. No additional animals are killed for it, if you do not eat it, it is thrown away or goes to the pigs. Humans eat only little offal nowadays. It is full of healthy nutrients. You can get the protein of meat also be eating beans, but the other stuff is the healthy part and offal typically has more of that than boring muscle meat.

    1. There used to be offal butchers around when I was young, my wife when, she was wee, thought they were called the awful butchers!

    1. Just looked up haggis in Wikipedia. Looks like this is not something I’d prefer.

  7. Vegan Tofu “Schnitzel”

    Ingredients (indicative)
    300g firm, plain Tofu (e.g.
    150g coarse Besan aka chick pear flour (e.g.
    1-2 lemons
    5g fine salt
    10g spices like curry, ground coriander seeds (as per your taste)
    Frying oil

    – Slice the Tofu real thin (how thin depends on what texture you prefer)
    – Mix the salt, spices and Besan in a flat bowl
    – Squeeze the lemons into a bowl

    – dip the tofu slices in the lemon juice one by one and then into the Besan mixture to ‘bread’ them
    – once done fry the slices in oil until they are as crunchy as you like them.

    The amount of Besan you need will depend on how much Tofu you use and how thin you slice it. 150g is enough for about 40 slices.

    If you have some left over just give the slices you have already done another dip.

    I’ll send you a picture through PM.


  8. That looks good. I’m admiring the texture – I find it difficult to make veggie food as interesting texturally as meat. But this looks rather good.

    1. It’s really nice and fairly inexpensive to buy. Easy to cook too: just bung it in the over with some roast vegetables.

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