A Veganuary Twist on Burns Night

Burns Night is a celebration of Scottish poet Robert Burns, traditionally marked with a hearty meal of haggis, neeps, and tatties. But this year, why not embrace Veganuary and try something new with our Vegan Haggis Recipe? Whether you're a lifelong vegan, experimenting with plant-based eating, or simply curious to try a new twist on a Scottish classic, this dish is a flavour-packed alternative that’s sure to win over even the most devoted meat eaters.

Why Choose Vegan Haggis?

Haggis is traditionally a meaty dish, but with the growing interest in plant-based eating, vegan haggis is becoming a popular option—and for good reason! Not only does this recipe deliver on flavour, but it’s also packed with wholesome ingredients like lentils, pearl barley, and mixed nuts, making it a nutritious and satisfying meal. Plus, it’s a fantastic way to introduce friends and family to the joys of plant-based cooking, while still honouring the traditions of Burns Night.

A Recipe That Delivers

Our Vegan Haggis Recipe is easy to make, using store cupboard staples and premium ingredients available right here on Infusions4Chefs.

Ingredients:

• 200g Puy Style Dark Speckled Lentils 
• 150g Centaur Pearl Barley 
• 1 large onion, finely chopped 
• 2 medium carrots, grated 
• 1 large parsnip, grated 
• 1 tbsp Ground Cumin 
• 1 tsp Smoked Paprika 
• 1 tsp Ground Coriander 
• ½ tsp Fox’s Spices Ground Cinnamon 
• ½ tsp Fox’s Spices Ground Nutmeg 
• Antica Salina Italian Fine Sea Salt & Ground Black Pepper to taste 
• 100g Oat Flakes
• 250ml Essential Cuisine Vegan Vegetable Stock Mix
• 50g Suma Mixed Nuts
• 2 tbsp Monini Classico Extra Virgin Olive Oil
• 2 tbsp Kikkoman Soy Sauce
• 1 tsp Centaur Dijon Mustard

Method:

1. Rinse the pearl barley then bring it to a boil and cook for 30 minutes. Drain and set aside.
2. Rinse the puy lentils then bring to a boil and cook for 25-30 minutes. Drain and set aside.
3. Heat the olive oil in a large pan over medium heat. Add the onion, carrot, and parsnip, and sauté until soft, about 5-7 minutes.
4. Stir in the cooked puy lentils, finely chopped mixed nuts, and pearl barley. Cook for a further 3-4 minutes, stirring occasionally.
5. Add the cumin, smoked paprika, ground coriander, cinnamon, nutmeg, salt, and pepper. Mix well to combine and toast the spices slightly.
6. Pour in the vegetable stock and soy sauce. Stir thoroughly, then mix in the oats to bind the ingredients together. Simmer for 10 minutes until the mixture thickens and holds together. Adjust seasoning if necessary.
7. Preheat your oven to 180°C (160°C fan). Grease a baking dish or loaf tin. Transfer the mixture to the prepared dish and press it down firmly. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes to achieve a golden crust.
8. Allow the vegan haggis to cool slightly before slicing. Serve with traditional accompaniments like mashed potatoes, swede, and a rich vegan gravy.

Make It Your Own

While this recipe is perfect as it is, feel free to get creative! Swap in your favourite vegetables, experiment with different spice levels or add a splash of whisky to your vegan gravy for an extra Scottish twist. The key is to have fun and make it your own.

The Perfect Burns Night for Everyone

With this Vegan Haggis Recipe, you can celebrate Burns Night with a dish that’s inclusive, flavourful, and steeped in tradition. Whether you're hosting a Burns Supper or simply looking for a hearty winter meal, this plant-based alternative is sure to impress.