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Home » Vegetarian » Vegetarian Haggis Scotch Eggs

October 2, 2014 By Janice Pattie 32 Comments

Vegetarian Haggis Scotch Eggs

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Vegetarian Scotch Eggs on a Plate
Vegetarian Scotch Eggs Recipe

These Vegetarian Haggis Scotch Eggs are an absolute delight to make and eat. The veggie haggis makes the perfect covering for the eggs and they are ideal warm or cold served with salad.

Moroccan Vegetarian Scotch Eggs

What is a Scotch Egg?

A Scotch Egg is a hard-boiled egg covered in sausagemeat and breadcrumbs then deep-fried. These delicious snacks were a part of my childhood and always popular on picnics or served with salad.

Haggis and Whisky

What is haggis?

Haggis is Scotland’s national dish. It’s made with lamb, beef, oats onions and spices and tastes like a sort of peppery mince sausage.

Traditionally the ‘bag’ or casing for the haggis is a cleaned sheep’s stomach. However, other casings are used and vegetarian haggis has a suitably vegetarian casing.

Read How to Host the Ultimate Burns Supper with a recipe for Haggis, Neeps & Tatties in a Whisky Sauce for more information.

Are Scotch Eggs Scottish?

The origin of Scotch Eggs is really interesting. It comes not from Scotland but from the word ‘Scorched’ or cooked over an open flame. As language changed this became Scotched and then Scotch.

London’s Fortnum & Mason became a key supplier of quality Scotch Eggs in the 18th Century, providing this tasty snack to wealthy travellers.

wrap the hard boiled egg in the vegetarian haggis

How do you make a vegetarian haggis Scotch Egg?

The recipe is much easier to make than it looks and the flavours are really good, so do give it a try.

My version of the classic recipe uses a vegetarian haggis to surround the boiled egg. It is then covered in breadcrumbs and shallow fried, then baked.

What are the ingredients in vegetarian haggis?

The ingredients for a vegetarian haggis vary depending on who makes it. Here are some typical ingredients:

  • Oats
  • Fats
  • Kidney Beans
  • Carrot
  • Swede
  • Mushrooms
  • Red Split lentils
  • Onions
  • Pumpkin Seeds
  • Sunflower seeds
  • Spices
  • Salt

Can you buy vegetarian haggis?

Yes, there are a number of different companies who make vegetarian haggis. Many of them have online shops and will deliver their products to you by mail or courier.

Eggs and whisk

What kind of eggs should I use?

This recipe is made with large hen’s eggs. I recommend free-range and organic eggs but you can use any good quality fresh eggs for this recipe.

I don’t have Panko breadcrumbs is there anything else I can use?

Panko breadcrumbs are widely available and provide the best crisp finish. However, if you can’t get them, you can make your own white breadcrumbs.

  • Use a food processor or blender to blend day old white bread
  • Spread the breadcrumbs on a baking sheet
  • Bake at 150C for 10-15 minutes, turning the crumbs with a spatula every 5 minutes
  • The crumbs should remain a pale colour, reduce the heat of the oven if they start to turn golden.
  • Leave to cool then use as Panko breadcrumbs.

Can I deep-fry the Vegetarian Haggis Scotch Eggs?

In this recipe the Scotch Eggs are baked and shallow fried becuase the the vegetarian haggis is not as sticky or robust as sausage meat. I would not recommend deep-frying this particular recipe.

Can I freeze Vegetarian Haggis Scotch Eggs?

No, this recipe is not suitable for freezing. The hard-boiled eggs would become rubbery and the haggis would become dry.

Store the finished Scotch Eggs in a closed container in the fridge no more than one day before eating.

How do I serve Vegetarian Scotch Eggs?

  • Serve at room temperature with Lemon & Mint Tabbouleh, a bulgur wheat side dish,  and a mixed leaf salad.  
  • Serve warm with chips (fries) and baked beans in tomato sauce.
  • Pack in a rigid container and serve as part of a picnic with cherry tomatoes and carrot batons.

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Vegetarian Haggis Scotch Eggs with salad

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Moroccan Vegetarian Scotch Eggs

Vegetarian Haggis Scotch Eggs

Janice Pattie
These Vegetarian Haggis Scotch Eggs are an absolute delight to make and eat. The veggie haggis makes the perfect covering for the eggs and they are ideal warm or cold served with salad.
5 from 3 votes
Print Recipe
Prep Time 20 mins
Cook Time 20 mins
Chill time 30 mins
Total Time 1 hr 10 mins
Course lunch, Main Course, picnic
Cuisine British, vegetarian
Servings 3
Calories 430 kcal

Ingredients
 

  • 3 eggs hard boiled for 5 minutes, cooled under cold water and peeled.
  • 1 egg lightly beaten
  • 1 tablespoon flour
  • 227 g Vegetarian Haggis
  • 25 g panko crumbs
  • 3 tablespoons oil

Instructions
 

  • Divide the Haggis evenly into three pieces. Lightly flour your work surface and pat down each portion of the haggis into a 12-14cm circle.
  • Roll the eggs in the flour. Lift one of the haggis patties and place in the palm of your hand then place one of the eggs in the centre and pat and press the haggis around it to coat. Repeat with the other eggs.
  • Spread the panko breadcrumbs on a plate, brush the haggis covered eggs with the beaten egg and then dip into the panko crumbs and press them on to cover.
  • Place the ‘Scotch Eggs’ on a baking parchment lined baking tray and chill for 30-40 minutes. Heat the oven to 190C/Gas 5
  • Fry the Scotch Eggs in the oil just to brown the crumbs, if you cook them too long they will start to split.
  • Bake for 10-12 minutes, drain on kitchen paper and serve either slightly warm or cold.

Notes

I served the Vegetarian Haggis Scotch Eggs with Tabbouleh and a mixed leaf salad. This was much easier to make than I had anticipated and the flavours were superb.

Nutrition

Calories: 430kcalCarbohydrates: 8gProtein: 9gFat: 20gSaturated Fat: 3gCholesterol: 218mgSodium: 144mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 317IUCalcium: 48mgIron: 2mg
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Filed Under: Light Bites, Main Course Recipes, Scottish, Summer, Vegetarian Tagged With: haggis, Macsween Haggis, vegetarian

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Reader Interactions

Comments

  1. Keep Calm and Fanny On says

    October 2, 2014 at 8:30 pm

    Look great, do love a veggie scotch egg! How does the haggis taste? Still like haggis? Spicy? Would love to try it, will keep my eyes peeled!

    Reply
    • Janice Pattie says

      October 2, 2014 at 8:49 pm

      It does still have a haggis texture although the flavour is definitely more on the Moroccan than the haggis type of spice, hard to explain. It worked really well with the Scotch Egg and would also be good stuffed in peppers or other veg.

      Reply
  2. Heidi Roberts says

    October 2, 2014 at 9:13 pm

    I have tried to like haggis but really don't, sorry but I love Moroccan flavours

    Reply
    • Janice Pattie says

      October 4, 2014 at 3:20 pm

      You might like this as the veggie haggis doesn't taste the same as normal haggis and the Moroccan flavours make it quite a different experience.

      Reply
  3. Rebecca Subbiah says

    October 3, 2014 at 2:27 am

    these are fun :0)

    Reply
    • Janice Pattie says

      October 4, 2014 at 3:20 pm

      Yes they are! I had such a notion for a Scotch Egg and these really hit the spot.

      Reply
  4. belleau kitchen says

    October 3, 2014 at 5:14 am

    What a genius idea! I love haggis and I love scotch eggs. They look great and brilliant that they're baked too. Love them

    Reply
    • Janice Pattie says

      October 4, 2014 at 3:22 pm

      I was moaning on Twitter about not liking deep frying and asked if you could bake the Scotch Eggs, loads of kind peeps came back with advice and the haggis was just waiting there for me to come up with some inspiration!

      Reply
  5. Jacqueline Meldrum says

    October 3, 2014 at 7:33 am

    Oh nice idea Janice and much quicker than my veggie scotch eggs. I didn't know they had a new flavour. I'll have to give it a go. Gorgeous photos Janice! Pinned, tweeted and stumbled!

    Reply
    • Janice Pattie says

      October 4, 2014 at 3:22 pm

      Thanks Jac. Really appreciate your comments on the recipe and the photo X

      Reply
  6. Alison says

    October 3, 2014 at 10:18 am

    I love this idea, a great combination of haggis and eggs. Will really have to attempt a scotch egg

    Reply
    • Janice Pattie says

      October 4, 2014 at 3:23 pm

      This is my first attempt Alison, it really wasn't as difficult at all, I've been put off because I thought it would be, so do try.

      Reply
  7. Sylvia F. says

    October 3, 2014 at 5:47 pm

    Love the combination of haggis with eggs and couscous! I must have to give it a try as it really looks delish!

    Reply
    • Janice Pattie says

      October 4, 2014 at 3:23 pm

      Not the most obvious combination! It really works though.

      Reply
  8. Claire Toplis says

    October 3, 2014 at 9:44 pm

    This looks amazing ~ you are a genius

    Reply
    • Janice Pattie says

      October 4, 2014 at 3:23 pm

      I do my best 😉

      Reply
  9. Karen S Booth says

    October 4, 2014 at 1:50 pm

    LOVELY idea Janice and I have had haggis Scotch eggs before and I LOVE them!

    Reply
    • Janice Pattie says

      October 6, 2014 at 7:33 pm

      Thanks Karen, it's something that has to be done!

      Reply
  10. Christian Halfmann says

    October 6, 2014 at 4:55 pm

    That look lovely, Janice! It makes me hungry, although I just had something to eat.

    Reply
    • Janice Pattie says

      October 6, 2014 at 7:34 pm

      Thanks Chris, there is something about Scotch Eggs, you can eat them any time.

      Reply
  11. SARAH PERLMUTTER says

    January 22, 2019 at 8:04 am

    Hi guys, do you pre-cook/steam the ready made haggis before coating the egg?x

    Reply
    • Janice Pattie says

      January 22, 2019 at 10:14 am

      Hi Sarah

      No, I didn’t pre-cook it. It gets cooked in the oven, I think if you pre cooked then it would be too soft to stick to the eggs. Haggis is already cooked as part of the process of making so there is no problem cooking like this.

      Reply
  12. Nigel Bamford says

    April 16, 2020 at 9:56 am

    Could I cook these in my newly-acquired Optimum HealthyFry 🙂 ? If so, what time/temperature, do you think? And, if so, would I need to toss the panko in a little oil before dressing the scotch egg with them?

    Reply
    • Janice Pattie says

      April 16, 2020 at 10:38 am

      Oh, what a good idea, Nigel! I think they will work well and just use the timings in the recipe, there’s no harm in pulling out the drawer to have a little look as it nears cooking time. The nearest thing I’ve made using panko breadcrumbs is the Fava Bean Kievs and I didn’t toss the panko in any oil for that. Let me know how you get on.

      Reply
  13. Michelle Rolfe says

    June 22, 2020 at 10:08 am

    I’ve had haggis scotch eggs but do you know I’ve never had vegetarian haggis! Great picnic option though as they transport really well. Thanks for linking up to #CookBlogShare. Michelle x

    Reply
    • Janice Pattie says

      June 22, 2020 at 2:13 pm

      Thanks, Michelle. They are really tasty and would be great for a picnic.

      Reply
  14. Chloe Edges | Feast Glorious Feast says

    June 22, 2020 at 10:59 am

    This is such a great idea for a veggie which egg. So many of the veggie options seem super unappealing but this makes loads of sense to use. Haggis is one of the few things where I would choose the veggie option everytime, I just can’t do the meaty one!

    Reply
    • Janice Pattie says

      June 22, 2020 at 2:14 pm

      Yes, I understand many people are a little squeamish about haggis. A good veggie version is really tasty too and it is a ready-made Scotch Egg covering.

      Reply
  15. Jenny Walters says

    June 22, 2020 at 9:55 pm

    Gosh, these sound tasty! What a brilliant idea. My husband would just love these, he’s a real Scotch Egg enthusiast! Thank you for sharing them with #CookBlogShare

    Reply
    • Janice Pattie says

      June 23, 2020 at 11:39 am

      Thank you, Jenny. My husband loves them too.

      Reply
  16. Kat (The Baking Explorer) says

    June 25, 2020 at 8:30 pm

    I love this idea so much!!

    Reply
    • Janice Pattie says

      June 26, 2020 at 10:37 am

      Thanks, Kat! It’s fun and so tasty.

      Reply

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Janice Pattie 2019

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration and honest reviews. Read more on my About page.

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