Vegetarian haggis

  • medium
  • 4
  • 1 hour 10 minutes
Not yet rated

This vegetable haggis from Graham Campbell has all the herbs, spices and binding oats of a conventional haggis, but as it's meat-free, it's particularly suitable for vegetarians and those put off by the thought of eating offal. With a bean, mushroom and lentil mix, this is still a hearty Scottish dish to enjoy and makes a delicious vegetarian Christmas meal.

First published in 2015




Vegetarian haggis


  • Blender


Place a medium-sized pan over a low-medium heat and add butter. Add the shallots and garlic and sweat until soft but not coloured
Add the mushrooms along with the cinnamon, nutmeg, black pepper and allspice, continue cooking for 2-3 minutes
Add the carrots, lentils and lemon zest. Pour in enough stock to just cover the ingredients. Cover the pan and simmer until the lentils are soft for approximately 12-15 minutes
Pulse the oats in a blender to resemble breadcrumbs, then add to the pan to absorb the rest of the stock. Turn down the heat to low and cook the oats through, stirring continuously for 2-3 minutes
  • 50g of porridge oats
Add the lemon juice, beans, herbs and season with salt to taste. Remove the pan from the heat and leave to cool slightly
  • 1 lemon, juice and zest
  • 300g of tinned borlotti beans, rinsed, roughly chopped
  • 1 pinch of salt
  • 3 tbsp of rosemary, finely chopped
  • 3 tbsp of thyme, leaves picked
  • 1 tbsp of dried sage
Add the 2 egg yolks to the pan and mix to combine
Remove the core of the cabbage to release the outer leaves. Discard the first outer leaf, then gently remove the next 8 inner leaves from the base
Place the 8 leaves into salted boiling water for 4 minutes, remove and refresh in a bowl of ice cold water for 5 more minutes
Pat the leaves dry and use a small sharp knife to trim down any large thick veins, without cutting it out completely so that the leaves remain in 1 piece - the aim is to have a leaf with as even a surface as possible
One by one, sandwich each leaf between 2 clean tea towels and use a rolling pin to firmly press the cabbage leaves flat, as if you are rolling pastry
Place a sheet of cling film on a work surface and lay 1 leaf on top. Add 2 heaped tablespoons of the haggis mix onto the centre of the leaf
Roll over the length of cabbage closest to you to enclose the mix. Fold in the sides and roll forward to make a parcel
Wrap tightly in the cling film to hold the shape and tie off each end to seal. Repeat to form 8 haggis rolls in total. Poach in simmering water for 30 minutes
Remove from the water and allow to cool slightly. Snip one end of cling film to release each haggis and serve immediately with roasted root vegetables, potatoes, vegetarian gravy, or as preferred

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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