Our Vegetarian Haggis is a sumptuous blend of pulses, seeds and vegetables, bursting with flavour and mixed with oats and spices. A tasty and versatile alternative loved by vegetarians and meat-eaters alike. Our vegetarian haggis doubles up as a vegan haggis too, as we are also Vegan Approved by the Vegetarian Society!
Boil: Remove from the bag. Leave the casing with clips intact. Wrap the haggis in foil to help protect it, bring to a boil and then gently simmer for 45 minutes.
Oven: Remove from the bag. Leave the casing with clips intact. Wrap the haggis in foil to help protect it. Place in an ovenproof dish and fill with water until half the haggis is underwater. Check water level from time to time during cooking and top up as necessary. Cook in a preheated oven for 75 minutes (190°c gas mark 5)
Pan Fry: Remove the haggis from all packaging, including casing and clips. Cut into slices approximately 1cm thick. Heat a little vegetable oil in a frying pan, to medium heat. Fry the haggis slices for approx 6-8 minutes, turning several times. Lower the heat if required during cooking.
AIR FRY: IN SLICES: Remove the haggis from all packaging, including casing and clips. Cut into slices approximately 1cm thick. Place in the air fryer compartment and cook on the air fry setting at 180°C for approx. 6 mins. Flip the slices halfway through the cooking time.
AS A WHOLE: make a slice in the top of the casing. Put the whole haggis into the air fryer at 190°C for approx. 10 mins. take out and remove from the casing. Chop up and put back in the air fryer for another 10 mins at 190°C.
STEAMER: Wrap in aluminum foil and steam for approx. 50 mins.
SLOW COOKER: Wrap in aluminum foil and place in the slow cooker. I added 3 small balls of foil under the pudding to lift it slightly. Fill with water to just over halfway up the haggis and cook on high for 3 hrs.
Microwave: Remove haggis from all packaging, including the casing and metal clips. Chop up into chunks and place in a microwave dish, cover with clingfilm (you can sprinkle on a little water first to add moisture if you like) pierce film and then cook on full power (800 watts or category E oven) for 3 minutes. Peel back film, being careful of hot steam and mash haggis with a fork, recover and cook for a further 2 minutes. Be very careful of hot steam and ensure haggis is thoroughly cooked throughout before serving.
Water, Carrots (11%), Swede (11%), Oatmeal, Pinhead Oatmeal, Barley, Vegetable Oils (Palm, Rapeseed), Leeks (6%), Lentils, Dried Onion, Chickpeas, Red Kidney Beans, Salt, Spices (Black Pepper, Pimento), Sweetcorn, Emulsifier (Mono and Diglycerides of fatty acids). Haggis filled into an inedible synthetic casing.
For allergens, see ingredients highlighted in Bold.
Caution: There is a slight chance that this product may contain small stones due to the harvesting process.
Typical values per 100g (uncooked): Energy 893kJ/213kcal, Fat 8.8g – of which saturates 3.8g, Carbohydrates 24.9g – of which sugars 2.4g, Protein 5.5g, Salt 1.4g.