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
Yes, agreed, it needed more stock than mentioned. But otherwise it was a great recipe. It also seemed to me that it was better when, having frozen half, we ate the rest a few days later - it improved on keeping. - 15 Jan 2014