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Ultimate Vegetarian Haggis Recipe

This Vegetarian Haggis recipe tastes just like the real thing. It's 100% vegan, it can be easily made gluten-free, and super easy to make.
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Breakfast & Brunch, Dinner
Cuisine British
Servings 8 servings
Calories 137 kcal


  • 1 cup cooked steel cut oats (pinhead oats) or brown rice
  • 1 medium onion
  • 1 cup cooked black beans
  • 200 grams button or crimini mushrooms
  • .5-1.5 teaspoons fresh ground black pepper (see recipe notes)
  • 1.5 teaspoons salt
  • 1 teaspoon ground coriander
  • .5 teaspoon ground nutmeg
  • 2 tablespoons ground flaxseed (flax meal)
  • 2 tablespoons butter or plant based spread
  • 3 tablespoons mushroom or vegetable broth


Cooking the oats

  • Measure 1/2 cup steel cut oats, rinse well, and drain
  • Add the oats to a small pot with 1 cup of cold water to the oats and 1/2 teaspoon of salt, and bring to a boil
  • Reduce the heat to medium-low, stir a couple of times with a fork, then put the lid on and cook the oats for 20 minutes or until all the liquid is absorbed
  • Allow the oats to cool before making the haggis

Making the Haggis

  • Slice the mushrooms and add them to a medium-sized pot with 2 cups of water. Bring to a boil, then simmer for 20 minutes until the mushrooms are tender. Set aside.
  • Grab a medium-sized bowl, and add 1 cup of the cooked, cooled oats
  • Peel and roughly chop an onion, chop it finely in a food processor, then add the onion to the bowl with the oats
  • Add the black beans to the food processor, grind coarsely, and add to the bowl with the oats and onions.
  • Squeeze the water out of the mushrooms then add the mushrooms to the food processor along with the ground flaxseed, the butter or margarine, and 2 tablespoons of the mushroom broth. Pour the mushroom mixture into the bowl with the other ingredients
  • Add the spices and seasonings to the mixture and combine thoroughly.
  • Transfer the haggis mixture to a heatproof bowl and wrap tightly with saran wrap and tinfoil.
  • Place a rack inside of a large pot, place the haggis on the rack, and fill the pot with 1-2 inches of water. Place the pot on the stove with the lid on on high heat until the water boils. Reduce the heat to a low simmer and cook the haggis in the steamy simmering environment for 2 hours.
  • Enjoy the haggis piping hot right away, or chill in the fridge to firm up the haggis so it can be sliced, formed into patties, and fried until crispy for breakfast sandwiches. YUM.



  • This recipe is uses coarsely ground, fresh black pepper, and I find 1.5 teaspoons to be just right. However, if you're using the powdery pre-ground black pepper, you will probably need much less, as the finer it is ground, the stronger the flavour. The safest bet is to start with 1/2 teaspoon of pepper and taste the mixture before adding more. (Let me know your experience with the pepper levels in the recipe so I can keep other readers in the loop!)
  • You will likely end up with slightly more cooked oats than you need. Put them into a little container and heat them up for breakfast the next morning ;)


Calories: 137kcalCarbohydrates: 19.7gProtein: 6.9gFat: 4gSaturated Fat: 1.1gSodium: 471mgPotassium: 465mgFiber: 5.1gSugar: 1.6gCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!