Hearty Eats for an easy Burns Night Feast

Hearty Haggis.

Happy Burns Night! Celebrated annually on January 25th, Burns Night honours the life and works of Scotland’s national poet, Robert Burns. This traditional Scottish occasion brings people together to commemorate Burns contributions to literature and culture. Celebrations include a festive supper featuring haggis usually preceded by poetry readings, especially before the haggis is served! If you want to get in the mood and see what it’s all about, watch this short video from the University of Edinburgh. Whilst traditional haggis is not something for a vegetarian or a plant based diet, it is easy to make a tasty alternative.

Vegetarian, plant based haggis

The haggis recipe

This is a new recipe for haggis, using ingredients which are very easy to source. I have used fresh vegetables, with oats and spices and added chickpeas rather than my usual lentils. If you prefer lentils, then check out this haggis recipe.

Haggis for all
Course: dinner
Cuisine: scottish
Keyword: haggis
Created by:: Laurena @LifeDietHealth
  • 2 tablespoons olive oil
  • 100 g leeks (sliced)
  • 100 g mushrooms (roughly chopped)
  • 150 g butternut squash (grated)
  • 100 g carrots (grated)
  • 3-5 cloves garlic (finely diced)
  • 400 g tin chickpeas
  • 100 g oats
  • 75 g nuts and/or seeds of choice (roughly chopped) (e.g., walnuts, sunflower seeds)
  • 1-1.5 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground black pepper
  • Salt to taste
  • *1-2 tablespoons nutritional yeast (optional)
  1. In a large pan (frying pan or wok pan), heat oil over medium heat. Add chopped leeks and allow to soften, then add the mushrooms, butternut squash, and carrots. Sauté until the vegetables are almost cooked through (5 minutes) then add the garlic and cook for a couple more minutes. Remove from heat.

  2. Preheat your oven to Gas Mark 6 (400°f / 200°c).

  3. Drain the chickpeas (set the liquid aside for use if needed) and place in a food processor or blender. Add the oats and about 1/4 of the cooked vegetables, then pulse (if you need liquid, use a bit of the chickpea liquid).

  4. Your mixture should resemble porridge with chunks in! Scoop into a bowl and add the rest of the vegetables, the nuts, rosemary, nutmeg and pepper. Mix well to combine.

  5. Taste the mixture and adjust the seasoning as needed, add salt if needed or add more herbs if you want. If using, add the nutritional yeast and mix in well.

  6. If you are making a traditional shaped haggis, get a piece of foil or greaseproof paper and form the mixture into a thick log shape. Using dampened hands, shape the haggis so it is a firm shape, then roll it up and secure the ends (twist, fold or tie with string). Alternatively press the haggis into a greased or lined tin or individual ramekins/moulds.

  7. Place the shaped haggis on a baking tray and bake in the centre of the preheated oven for35-40 minutes. If baking individual haggis or using an open tray, cook for 25-30 minutes or until the top is golden brown.

  8. Remove from the oven and unwrap carefully (it will be hot!) Slice into portions.

  9. Serve & Enjoy!

What do I need?

This section would usually show you a selection of items I think would help you create this recipe. However, as Amazon have updated their links, please bear with me until I sort them out! Instead here are some generic links for ingredients and equipment which are suitable for this recipe! As an Amazon Associate I earn from qualifying purchases. Thank you in advance – it all helps towards the website fees.


Serve your haggis traditional style with neeps – although this is turnip, often you will see swede presented instead. I like to do a mixed mash with turnip, swede and either carrot or butternut squash, and tatties (potatoes). Of course, you could go full out roast and add some roast parsnips, a selection of fresh vegetables and gravy. If you have room for dessert, the Burns Night dessert which usually follows haggis is the creamy fruity oat dish that is cranachan.

haggis, neeps & tatties
Haggis on neeps, with tatties and vegetables


Your haggis can be stored in the fridge for up to five days. Of course, you can freeze any leftovers so you can enjoy it another time within the next three months! Remember to portion, label and date if freezing.

Something for the weekend

This weekend sees the return of the UK’s RSPB Birdwatch. This annual event is now in its 45th year! If you’re yet to join in, check it out, then settle down (in or out) and observe and count the bird species in their local environment (your garden or a local park).


So, are you having or hosting a Burns Night party? Are you making or serving haggis and cranachan? If the thought had slipped your mind, you still have time to get it sorted!

I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or X.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x

haggis, neeps and tatties
Haggis with a selection of veg.


  • evagallon 25th January 2024 at 17:45

    I just used up my butternut squash from October for veggie burgers lol. Your little hasselbacks look cute🧡

    • Laurena@LifeDietHealth 31st January 2024 at 18:04

      Thank you Eva – I made garlic hasselbacks nomnom! I had 2 more butternut delivered this morning, so plan to add it to your list lol! Thinking up a new butternut recipe for next week!


We love to hear your views and ideas! We reply to all comments personally! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Verified by MonsterInsights