Scottish Oaty Haggis Bake with Creamy Carrot Mash (ve)

scottish oaty haggis bake

Looking for the perfect plant-powered centrepiece for a Burns Supper? Or are you just looking for a comforting plate of delicious food on a cold wintry evening? This recipe has got you covered.

Made entirely from plants, our Scottish Oaty Haggis Bake is a delicious alternative to traditional haggis, packed full of flavour and nutritious goodness!

  • Preparation Time: 45 minutes
  • Cooking Time: 40 minutes


Servings: 10 children

For the haggis bake

  • 1 tbsp
    cooking oil
  • 150 g
    onion peeled and chopped
  • 250 g
    carrot peeled and grated
  • 100 g
    mushrooms finely diced
  • 340 g
    green lentils cooked
  • 160 g
    black beans cooked
  • 200 g
    pinhead oats
  • 2 tbsp
    nutritional yeast
  • 400 ml
    veg stock
  • 5 g
  • 30 g
    sunflower seeds chopped
  • 0.5 tsp
  • 0.25 tsp
    ground nutmeg
  • 0.5 tsp
    ground black pepper

For the carrot mash

  • 1200 g
    potatoes peeled and roughly chopped
  • 500 g
    carrots peeled and roughly chopped
  • 100 ml
    plant-based milk alternative

For the red onion gravy

  • 1 tbsp
    olive oil
  • 2
    red onions
  • 0.5 tbsp
    soft brown sugar
  • 1 clove
  • 1 tbsp
    dark soy sauce or tamari
  • 500 ml
    veg stock
  • 0.5 tbsp


For the haggis

  1. Preheat the oven to 180°C . Line or lightly grease a loaf tin.

  2. Heat the oil in a large saucepan. Add the onions and cook for 5-10 minutes until they begin to soften.  Then add the grated carrot and mushrooms to the pan and cook for another 10 minutes until the vegetables have cooked down.

  3. Add the drained lentils and beans, salt, black pepper and nutmeg and cook together for a couple of minutes.

  4. Add the pinhead oatmeal, nutritional yeast, sunflower seeds and vegetable stock.  Cook the mixture on a low heat for 10-15 minutes.  The mixture will begin to thicken ( a bit like a risotto).  The mixture should be fairly thick but add a splash of water if it seems too thick.

  5. Spoon the mixture into the loaf tin and press the mixture down to bind the ingredients together.

  6. Bake for 30- 40 minutes.  The top of the haggis should be brown and crispy and the inside fairly moist still.

  7. Enjoy with mashed potatoes and red onion gravy.

For the mash

  1. Add the chopped potatoes and carrots to a large pan of lightly salted water.

  2. Bring to the boil then simmer until soft.

  3. Drain and mash.

For the gravy

  1. Finely slice your onions into half moons.

  2. Gently heat the oil in a medium to large saucepan. Add the onions and cook them slowly  until they are dark and caramelised. This takes around 20- 30 minutes.

  3. Add the garlic, and sugar and continue to cook for another 5 minutes.

  4. Then add the soy sauce and once this has been absorbed you can gradually add the stock.  Bring the gravy to a simmer for 10-20 minutes.

  5. Place a sieve over a bowl and strain the gravy to remove the onions. Press the onions with the back of a spoon to remove as much liquid as possible. Then return the liquid to the saucepan.  (You can keep the onions and use them in the lentil loaf recipe).

  6. In a separate bowl mix 1 tablespoon of cornflour with 1 tablespoon of cold water to get a paste. Then add this paste to the gravy and whisk quickly to combine the cornflour. The gravy should start to thicken slightly but it should still be a loose, thin gravy.

Courses: Main Course
Cuisines: Bri, Scottish
Keywords: Carrot Mash, Creamy Carrot Mash, Haggis, Haggis Bake, Scottish Oaty Haggis Bake, Veggie Haggis

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