About this recipe: 'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Because I am vegetarian - I went in search of a version of haggis that I could eat! This one was passed on to me by some friends from Cape Breton.
Altered ingredient amounts. I had to add an additional 250ml vegetable broth before adding the egg, as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of mace, cinnamon, nutmeg and cloves. - 11 Aug 2008
I first had vegetarian haggis when traveling at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs. - 11 Aug 2008
Great recipe though as the other review said had to add more stock (1 pint) as was too dry! I also used baked beans instead of kidney beans as my family do not like kidney beans! This was a hit served with mashed pots and mashed swede! Called it meatloaf and my non-veggie husband was foiled, thinking it had meat in it! Also used grond almonds instead of peanuts and hazelnuts as could not get them! All in all a great family dish for Burns night! Very yummy! - 28 Jan 2013