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Vegetarian/Vegan Haggis - Gluten Free

Sheep-Free Haggis (Vegan/Gluten-Free)

A delicious vegetarian meatless loaf for your Burns Supper, or any night of the week. 

Course Main Course
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Cheryl (Eat What You Sow) Cheryl (Eat What You Sow)


  • 2 tbsp vegan butter (or oil)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 200 grams button mushrooms, roughly chopped (just less than 1/2 lb.)
  • 1 large carrot, grated
  • 1/3 cup red lentils
  • 2 cups vegetable or mushroom broth
  • 1/4 cup minced walnuts
  • 1 tbsp Bragg's (or other soy sauce)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/ 2 tsp ground sage
  • 1 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • few gratings fresh nutmeg (1/4 tsp of pre-ground)
  • pinch ground cloves scant 1/8th teaspoon
  • pinch cayenne pepper scant 1/8th teaspoon
  • 1/2 can kidney beans (roughly 3/4 of a cup)
  • 1 1/3 cup steel cut oats (not rolled)


  1. Saute onion and garlic in butter in a large pan or pot until very soft. Add mushrooms, and cook until they've softened and released some of their juice. Add carrot, lentils, walnuts, stock, and seasonings (everything but the beans and oatmeal). Simmer (covered) for 5 - 10 minutes. While that's cooking, roughly mash the kidney beans. Add the beans and the steel cut oats to the pan, stir well to combine, and continue to simmer for 20 more minutes (covered). Stir the mixture regularly, as it has a tendency to stick to the bottom. It will become very thick, but it is meant to become a stiff mixture, as the oats will soak up the moisture, bind everything together, and give the loaf its structure. When the 20 minutes is up, stir again, remove from the heat, let sit for 10 minutes (the oats may still be somewhat al dente).

    Grease a 9 x 5 loaf pan (a strip of parchment overhanging the sides will make for easy removal), and pack oat mixture into pan when ready, smoothing the top. Brush with more butter or oil, if desired.

    Bake at 375 degrees for 30 minutes, until firm and lightly browned.

    You can also make this in muffin pans, for easy portioning (and everyone gets a piece with a nicely browned top).

Recipe Notes

I like to double the recipe, and freeze half for another time.