Macsweens Vegetarian Haggis, Frozen 454g
Macsweens Vegetarian Haggis, a delicious combination of pulses, vegetables, nuts and spicesAverage Reviews Customer Reviews Write Review
Vegan and vegetarian friendly haggis, ideal for the 25th January, but a great option for all year round. This veggie haggis is popular with veggies and meat eaters alike because it is so tasty. Eat as it is with potatoes and parsnips, or use as an ingredient with roasted peppers, baked potato or spicy pakora.
Mcsween's vegetarian haggis is a very versatile product; delicious with roasted meats, as part of a vegetarian recipe such as a stuffed mushroom, or as a quick snack, spread on hot buttered toast.
Serves 2-3. Can be cooked in an oven, pan or microwave. The haggis will take around an hour in the oven and 10 minutes in a microwave.
Cooking your vegetarian haggis
Your haggis is already cooked and requires heating until it is piping hot. If your haggis is frozen, defrost it thoroughly before cooking.
Remove printed packaging. Wrap the haggis in foil, place in an oven-proof dish with about 2cm of water and heat at 180oC (gas mark 4) for the recommended time. Remove skin and clips before serving.
Remove your haggis from the outer printed packaging and wrap it tightly in foil. Place your haggis in a pan, cover with water, and gently simmer for the recommended time, piping hot. Remove the plastic skin and clips before serving.
(800W Category D)
Remove your haggis from the outer printed packaging, inner skin and clips. Cut it into pieces and place in a microwaveable dish. Cover and heat on ‘medium’ power for the recommended time, stirring once during cooking and once before serving.
Oatmeal, water, vegetable margarine, kidney beans, lentils, nuts (peanuts, almonds, walnuts), carrots, turnip, onions, mushrooms, salt, pepper, spices.
Energy: 995kJ/238kcal, Fat 12.2g, Saturate 3.4g, Carbohydrate: 24.4g, Fibre 5.6g.
No artificial flavourings or colourings
RecipeVegetarian Haggis Pakora
These are truly delicious. The ideal fusion of our two national dishes - haggis and curry!
2 cupfuls of gram flour
pinch of bicarbonate of soda
pinch of chilli powder
salt to taste
Add water to the dry ingredients until you have a smooth batter that is neither too thin nor too thick, so that it will coat the haggis effectively. Leave it to rest for 10 minutes.
You may like to add some extra ingredients to the batter, such as half crushed fresh ginger, crushed fresh garlic, cumin seeds, whole coriander seeds, tumeric powder, fresh coriander, garam masala, etc.
Form the Macsween vegetarian haggis into small balls, coat in the batter and deep-fry in hot oil until golden and crispy. Drain on kitchen paper and serve. Delicious hot or cold.
Crispy haggis with winter vegs spinach
Ideal for lunch or a light starter.
2 tbsp olive oil
454g Macsween Vegetarian Haggis, casing removed, cut into 2.5cm pieces
200g Marinated & Grilled Red and Yellow Peppers
2 tsp paprika
420g can butter beans, drained and rinsed
150g pitted black olives, drained
2 tbsp Balsamic Vinegar
225g baby spinach
1. Heat the oil in a large frying pan and gently cook the haggis for 4-5 minutes, stirring occasionally, until it starts to break up and turn crisp. Remove the pan from the heat and cover with foil to keep the haggis warm.
2. Meanwhile, place the peppers with their oil in another frying pan with the paprika and cook for 2 minutes, then stir in the butter beans and olives and cook for 2-3 minutes, until the beans are heated through. Stir in the vinegar, cook for 1 minute, then remove from the heat.
3. Place the spinach in a large mixing bowl, add the warm bean mixture and toss to combine. Divide between 6 plates, then spoon the haggis over the top. Serve immediately, with a wholemeal bread
Dairy Free, Egg Free, Lactose Free, Vegan, Vegetarian
Customer reviews - Macsweens Vegetarian Haggis, Frozen 454g
RecipesHaggis, Neeps & Tatties -
Sun 20th Oct 2013
This recipe is easy and can be done in one dish, my mum makes this for us and it's really tasty.
1 Macsweens veggie haggis.
Lightly oil an oven proof dish, I use olive oil.
Empty the contents of the haggis bag into the dish and smooth out until it covers the bottom of the dish.
Do the same with the mashed swede, followed by the mashed potato, season with black pepper and bake in the oven until the potato is golden.
This is good served with gravy or eaten on its own.
This mix can also be used as a pie filling, using vegan pastry, Goodness Direct sell a suitable pastry for this. Reviewer's Name:
Reviewsveggie haggis (Macsweens) -
Sat 23rd Jan 2010
Absolutely splendid - rather like an excellent biryani - just needs the DAL or similar sauce
(or the usual Burns veggies)Reviewer's Name:
Philip Bradfield -
Thu 9th Dec 2010
Very nice alternative to normal haggis.Reviewer's Name:
elaine couse -
Sat 2nd Jul 2011
Very very tasty and filling, very satisfying, although a bit on the salty side! To balance, I had with plenty of greens.Reviewer's Name:
Gc Tasty for anytime -
Tue 17th Jan 2012
The veggie haggis is a really tasty idea for anytime, not just Burns night. I really love it with gravy and mashed swede and carrots. Also any left over haggis is great cold in a sandwich, not with the gravy of course!Reviewer's Name:
anya It -
Thu 27th Sep 2012
I've never had traditional haggis so I can't compare - but for its own sake this haggis is tasty enough though a bit dry and bland for me. It's fine when eaten with other foods of stronger flavours, it goes well as a base or accompaniment for those and particularly items with sauce.Reviewer's Name:
D BISALA -
Sat 10th Nov 2012
Great stuff, a tasty veggie alternative. This one's quite big though, will serve at least 2, so not ideal if you're just looking for 1 serving.Reviewer's Name:
Pianoman Macsweens Vegetarian Haggis -
Fri 31st May 2013
I bought this for a vegetarian Scottish friend of mine, and we shared it - it was really delicious!Reviewer's Name:
Pedol View MACSWEENS VEGETARIAN HAGGIS -
Tue 23rd Jul 2013
This is an amazingly tasty version of a haggis and is very appealing to vegetarians and meat eaters alike.Reviewer's Name:
Mrs. Carol Jones