Vegetarian Haggis

READY IN: 1hr 5mins
Recipe by death_by_parsnip

This is from Venturesome Vegetarian Cooking. It turned out very well, just like meatloaf but better. I made this with red wine since I didn't have any Scotch on hand. The rosemary, nuts, and soy sauce really made the dish, so don't substitute those ingredients! When I make this the next time, I will add different herbs.

Top Review by Dr. Jenny

We made this recipe for dinner last night and thought it was good. It was especially nice because I had all of the ingredients on hand. While I liked it, there are some other vegetarian loaf recipes we like more. However, this recipe is definitely healthier than the loafs I typically enjoy. I did use scotch in this recipe. I served with parsnip and potato mash. A tasty autumn meal. Thanks!

Ingredients Nutrition


  1. Saute the onions, carrot and mushrooms until tender.
  2. Add the red lentils and stock. Bring to a boil.
  3. Add the kidney beans, nuts, spices, soy sauce, and lemon juice. Bring to a boil again.
  4. Simmer 10 minutes, covered.
  5. Sit in oatmeal, Scotch, and water.
  6. Preheat the oven to 375 degrees. Oil 8 ramekins or muffin pan (18 muffins) or a loaf pan.
  7. Fill ramekins, muffin pan, or loaf pan. Cover with foil.
  8. Bake for 30 minutes (longer for a loaf pan). Remove the foil and bake 5 more minutes, uncovered.

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