Gluten-Free Vegan Haggis with mashed potatoes, gravy and greenery is one of my all-time favourite comfort meals. Especially in January. It’s hearty, spicy and warming. It’s not just for Burns Night Supper, haggis is perfect for any winter (or summer) night.
And, if you can find gluten-free, vegan brown sauce it will make the meal complete.
Perfect for Burns Night dinner with vegetables and gravy, as a baked potato filling or crumbled over salad leaves for a warm salad.
I first had vegetarian haggis many (too many) years ago in Edinburgh. I loved it but have not had it for years. The fabulous MacSween’s haggis is vegan but not gluten free (alas!) so I developed my own recipe.
This Gluten-Free Vegan Haggis is pretty quick and easy to prepare. You can bake it in one large loaf tin or individual moulds. It freezes well too.
Allergy Information – Gluten-Free Vegan Haggis
Gluten Free Vegan Haggis is gluten-free and vegan as well as… celery free, coconut free, garlic free, gluten free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free*, tree nut free.
*For soya free, ensure the margarine is soya free.
Top Tips – Gluten-Free Vegan Haggis
A word about the ingredients. What I call a turnip you may call a swede. The big ones are turnips in the north and the small ones swedes. I appreciate it is the other way around in the south. Use whichever you can get hold of it really doesn’t matter too much. There is also A LOT of pepper in this. You need it. It works. Trust me.
If you don’t eat oats you can substitute with quinoa. Treat the quinoa in exactly the same way as the oats but you may need to adjust the liquid – add two thirds of the liquid at first and adjust.
You will need a large pan with a well fitting lid.
Baked this in rings – perfect for individual portions, or as one large haggis (you will need to bake for a little longer).
Recipe – Gluten-Free Vegan Haggis
Preparation time 10 minutes
Cooking time 65 minutes
25 grams pumpkin seeds
25 grams sunflower seeds
75 grams gluten-free jumbo oats (other types of oats work too)
2 tablespoons GFV margarine (*ensure margarine is soya free if required)
0.25 teaspoon asafoetida
1 large or two small (approximately 125 grams) carrots
200 grams turnip
100 grams mushrooms (around four medium mushrooms)
400 gram can of red kidney beans
0.5 teaspoon sea salt
0.5 teaspoon ground black pepper
2 teaspoons ground white pepper
0.5 teaspoon allspice
0.5 teaspoon freshly grated nutmeg
100 grams dried red lentils
650 millilitres vegetable stock
1. Preheat the oven to 170 C (fan). Toast the pumpkin and sunflower seeds in a large dry pan until they change colour slightly and you can smell them toasting. Remove from the heat and grind to a powder. In the same pan toast the oats and set aside
2. Finely chop the carrots, swede and mushrooms to approximately a five millimetre dice. Add the margarine to the pan and melt on a medium heat. Add the asafoetida, stir well and gently fry for 30 seconds, add the diced vegetables and fry gently with a lid on until they start to soften (around five minutes)
3. Roughly chop the kidney beans and add to the pan. Stir well and cook with the lid on for a few minutes. Then add the ground seeds, salt, black and white pepper, allspice and nutmeg. Stir well and cook for a few minutes with the lid on. Add the lentils to the pan and mix well then add the oats and mix well. Cook gently for a few minutes with the lid on. Add the vegetable stock, incorporate everything really well and replace the lid. Cook gently for 10 minutes until all the liquid is absorbed. You will see the change in texture and you will begin to smell that unmistakable oaty, nutty, spicy aroma. The mixture should be wet and sticky enough to just about to hold together. If it seems dry add a little more stock and cook for a few minutes longer
4. Remove from the heat and pack the mixture in to a large loaf tin or individual tins or rings. Make sure there are no air bubbles. Bake in the oven for 45-50 minutes until the top is golden and lightly crispy. A large loaf tin will take slightly longer to cook than individual haggis
5. Remove from the oven and allow to cool slightly before turning out. If using individual rings you may need to go around the ring with a palette knife to make sure the haggis come out smoothly
6. Serve with potatoes, lots of greenery, gravy and brown sauce.