Haggis And Whisky Sauce

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Haggis and whisky sauce

Haggis And Whisky Sauce – Christmas Special

Although haggis might seem like the least vegan thing in the world, it’s actually a cinch to make animal-friendly; after all, it’s the blend of spices that makes the dish flavourful, more so than the traditional offal. Add a good whack of vegan butter for richness, and some umami-rich mushrooms and lentils, and you’ve got yourself the ultimate winter comfort food: no sheep stomach in sight. Spiced and warming, this haggis is basically everything you need when you’ve traipsed home in the snow or rain.

This is first of many Christmas recipes to follow. You can find all Christmas related recipes here.


For the haggis…

  • 4 tbsp vegan butter
  • 4 garlic cloves, minced
  • 1 brown onion, finely diced
  • 2 bay leaves
  • 1 celery rib, finely diced
  • 1 carrot, finely diced
  • 150g chestnut mushrooms, finely diced
  • 250g kidney beans, cooked
  • 250g black lentils, cooked
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 600ml vegetable stock
  • 2 tbsp ground, dried mushroom (shiitake or porcini)
  • 2 tsp ground black pepper
  • 1 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • A few grates of fresh nutmeg
  • 1 tsp English mustard
  • 4 tsp nutritional yeast
  • 2 tsp dried thyme
  • 150g rolled oats
  • A few big pinches of smoked sea salt

For the whisky sauce…

  • 250ml vegan cream
  • 2 tsp English mustard
  • Juice of 1/2 a lemon
  • 4 tsp vegan whisky
  • A small handful of fresh parsley, chopped (I also like tarragon and chervil here)
  • A few pinches of ground sea salt (to taste)


  1. Preheat the oven to 175 degrees Celsius (347 Fahrenheit). Add the vegan butter to a large cooking pot and melt over a medium-high heat. Add in the minced garlic and the diced onion and fry for about 5 minutes, stirring occasionally. Add the bay leaves, celery, carrot, and a big pinch of salt, then fry for a further 5 minutes. Add the diced mushrooms and fry for another 5 minutes, continuing to stir as you do.
  2. Add the kidney beans to a small bowl and mash them up a bit with a fork; add these to the pot along with the lentils and seeds. Mix in the vegetable stock, dried mushroom, spices, mustard, thyme, and nutritional yeast. Finally, add the oats and combine well. Cook for about 5 minutes, or till the mixture has thickened up a little. Check the seasoning is to your taste (I like a lot of black pepper), remove the bay leaves, then transfer to an ovenproof dish and bake for 20-25 minutes.
  3. When the haggis has about 10 minutes left in the oven, make the whisky sauce. To do this, heat the vegan cream in a small saucepan over a low-medium heat. Whisk in the mustard, whisky, lemon juice, and chopped parsley, then season to taste.
  4. Serve together over mashed neeps and tatties. Maybe some cabbage or kale,too.