I stopped eating meat around 2006 and admit some of the only things I miss and a lot of the traditional dishes I used to eat as a kid.

There are plenty of Vegan/Veggie Haggis dishes out there but to me they all have the same thing in common and that’s replacing the meat/offal with more oats, lentils and similar ingredients, thus making them stodgy, dry and overly filling (but not in a good way).

This is the first time I have ever posted a recipe of something I’ve made and if there are any vegans/vegetarians out there, who miss their haggis, then this is a simple recipe to follow.

Ingredients (guide for 2 servings)

A decent knob of vegan butter

Half an onion

2 teaspoons of Haggis Mix (what I do is mix 2 teaspoons of black pepper, 3 teaspoons of dried coriander, 3 teaspoons of nutmeg, 4 teaspoons of all spice, 2 teaspoons of dried thyme and 1 teaspoon of cinnamon – by doing this you can save the rest for the next time you want to try)

170grams of Soya Mince

A stock cube dissolved in 120ml of water (I use Knor’s veggie stock cubes)

170grams of diced Mushrooms (pulsed gives a better texture than cutting)

60grams of oats (I simple use porridge oats)

Recipe; I cook on an induction hob and use an air fryer, so must times are for that. But trust your judgement, its the best way to cook.

In the pan melt the butter and add the onions (I generally use frozen onions and often a handful of frozen soup base mix). Cook off until the onions start to brown which is when you add the Mince, Mushrooms and Haggis mixture. Cover and cook for 10 minutes-15minutes.

After that time add the stock, re-cover and leave to simmer for 20minutes.

Add the oats and mix thoroughly before transferring to an oven safe dish.

Cover with foil and cook for 15 minutes at around 200C.

After 15 minutes take of the foil, cook for a further 15 minutes, but making sure you stir the mixture roughly every 4-5 minutes.

Then serve with your favourite accompaniment. For me, some mash, gravy and Irn Bur