Instant Vegan Haggis, Neeps & Tatties Burgers for Burns Night

Instant vegan haggis, neeps and tatties burgers

That's Graham clutching his vegan haggis, neeps and tatties burger. 

I'd taken some shots of it on the table, but once I said I was finished taking photos (this is the plight of a food blogger's husband) he picked it up to walk off with it and I asked if I could take a shot while he held it. He told me not to be so daft, but I rather like it. I'm quite behind the trend of taking photos of food being held, but I do like the photo.

Husband approved instant veggie burger. Made in a flash, with added spices and a Scottish twist. Suitable for vegans

The burger is accidentally vegan and totally instant.

A quick and delicious vegan burger made with veggie haggis, neeps, tatties, oats and spices. Made in minutes, this is the perfect dish for an easy Burns Night supper.

Instant Burgers


These burgers are instant because I used Vegetarian Haggis, Neeps and Tatties fresh meal from McIntosh of Strathmore to make the burgers. I just mashed the haggis, neeps and tatties in a bowl with some oats and spices, then shaped them into two fat vegan burgers. It only took me about three minutes from start to finish, then a few minutes to cook them.

Bowl of ingredients for vegan haggis burgers

Accidentally Vegan



They are accidentally vegan as the fresh packs of vegetarian haggis, neeps and tatties from McIntosh of Strahmore are approved by the Vegetarian Society as suitable for vegetarians, but if you look at the ingredients they are actually suitable for vegans too. On busy nights we sometimes have these chilled meals for dinner. Everyone enjoys them and they;re on the table in seconds. They are a blessing for my mum who never knows what to serve Cooper.

If you can't get hold of these packs where you live, you could mix shop bought veggie haggis with some mashed potatoes and mashed turnip/swede. The cooking time is longer though, so you can forget the instant part.


McIntosh Vegetarian Haggis, Neeps and Tatties


What are haggis, neeps and tattties?


Haggis


We like to portray a myth in Scotland that Haggis are wee hairy beasties that roam the countryside, but in actual fact haggis is a mixture of sheep's heart, liver, and lungs (pluck) minced together with onions, porridge oats, suet, spices, and salt, which is traditionally encased in the sheep's stomach though, but now usually comes in an artificial skin instead. Yes  that is pretty bleugh, but veggie haggis is actually gorgeous stuff. 

Vegetarian Haggis

As I said veggie haggis (which is also suitable for vegans) is gorgeous stuff. A blend of minced vegetables, oats, pulses, seeds and spices.


Neeps


Neeps is the Scottish word for turnip, which is also called swede, especially in England. It's a basic Scottish crop that is traditionally served with haggis. We boil or steam it and mash it with butter or dairy free spread and seasoned with salt and pepper. It needs nothing more.


Tatties


Tatties is the Scottish word for potatoes. These are traditionally served mashed, alongside the mashed neeps and haggis. The whole meal is served with a creamy whisky sauce and a naughty wee nip of whisky to sip with the meal.



A quick and delicious vegan burger made with veggie haggis, neeps, tatties, oats and spices. Made in minutes, this is the perfect dish for an easy Burns Night supper.


This mixture made two burgers. Graham enjoyed his with a thick layer of dairy free cream cheese, salad leaves, slices of tomato, a burger, then slices of cucumber, red onion and tomato relishI like to add slices of pickled beetroot to mine and I prefer a soft roll toasted just on the inside instead of the crisper roll he prefers. 

Oh by the way, roll is what we call a burger bun in Scotland, also known as a bread roll, a bap orsome of them which are made with layers of butter in Dundee are known as butteries.

Graham thought these burgers were amazing and wants me to make them again soon and on a regular basis. He also said they were the best burgers he'd eaten in a long time. I pointed out these were so easy to make he could make them himself, but I shan't hold my breath!


Robert Burns - Scottish bard
photo: (c) Can Stock Photo / GeorgiosArt

Burns Night

Burns Night is the night we celebrate our national bard (poet) Robert Burns, who we also like to call Rabbie Burns. It's celebrated every year on the 25 January which was his birthday.

Robert Burns was born in the village of Alloway in Ayrshire on 25 January 1759 and died at the young age of 37. He composed many ballads, romantic poems and songs in Scots as well as a fair few thought-provoking, sad and funny poems, which have been recited and sung in Scotland for the last two centuries. In fact each year for his birthday Scottish school children learn one of his poems to recite and some enter Burns competitions.

On Burns Night many of us just eat a traditionally Scottish dish of haggis, neeps and tatties at home with our families, but if we're lucky we may attend a Burns supper where the haggis is heralded in with a piper in full Scottish regalia (kilt etc) playing his bagpipes and then the ode to haggis (the traditional poem) is read as the haggis is cut open and served. 

After a hearty meal of haggis, neeps and tatties with a dram of whisky there may be a ceilidh, which is an evening of wild Scottish dances where everybody whirls around the floor to Scottish music usually played on the fiddle and the accordion.

Yield: 2 large burgers

Instant Vegan Haggis, Neeps & Tatties Burgers

A cheats burger made with ready made veggie haggis, neeps, tatties, oats and spices. These delicious vegan burgers are made in minutes and are utterly delicious. The perfect dish to serve this Burns Night with minimum effort.
prep time: 5 MINScook time: 10 MINStotal time: 15 mins

ingredients


  • 340g packet McIntosh Vegetarian Haggis, Neeps & Tatties (or ready made veggie haggis, mashed potato and mashed turnip/swede)
  • 37g/1/4 cup/100ml measure porridge oats
  • 2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1/2 to 1 tsp chilli powder
  • a good grinding of salt and pepper

instructions


  1. Place the haggis, neeps and tatties in a large bowl with the oats and spices and mash with a fork. 
  2. Bring the mixture together with your hands and divide the mixture in half. Shape each portion into a ball and flatten into a burger shape, then chill for half an hour in the fridge.
  3. To cook the burgers, fry in a little oil for a few minutes on each side until cooked through, browned and crisp.
  4. Serve on burger rolls/buns with your favourite toppings and sauce or mustard.
  5. Enjoy!
Created using The Recipes Generator

Burns Night Recipes


vegan haggis, lentil and nut roast with creamy whisky sauce, neeps and tatties

Starter


Savoury Puffs
Scottish Tattie, Neep and Carrot Soup
Veggie Haggis and Mustard Pasties
Vegan Beer Battered Haggis Bites
Veggie Haggis, Mashed Potato and Baked Beans Pasties
Yellow Split Pea Soup

Main Course


Vegan Haggis and Red Lentil Nut Loaf

Dessert


Gently Spiced Rice Pudding
Scottish Oaty Cranachan with Strawberries (or Raspberries)



Disclosure: I created this recipe on behalf of McIntosh of Strathmore. I was not required to write a positive review and any opinions expressed are my own.

Roast Vegetable, Olive and Beetroot Salad

Close up of A substantial winter salad filled with roast vegetables on a bed of salad leaves, with sundried tomatoes, pickled beetroot, olives and a pesto balsamic dressing. Suitable for vegetarians and vegans.

A salad in winter? Hell yeah!

I admit I eat more soup in the winter and more salad in the summer, I'm sure everyone is the same. I'm eating lots of tasty homemade soup just now, but today I'm working from home, it's cold and dreich outside, but it's cosy inside and I was craving salad so I was kind to myself and made this roast vegetable, olive and beetroot salad. It was yum!

As much as I like a salad in the winter I do think it should be either a warm salad or one that's a bit more substantial like this one. What do you think?

Most Popular Vegan Recipes 2017

A roundup of the most popular vegan recipes in 2017 including lunch, dinner and dessert.

As one year closes and another begins I like to look back on the last year. I like to think about what was successful on my blog, what wasn't so popular, what my readers really want and what I can improve.

I've had a look back over the year to see which of the recipes I created in 2017 were the most viewed and would like to share them with you. From lunch and dinner to sweet treats for dessert. I hope you enjoy them as much as my family and readers have and that you'll try a few.
A roundup of the most popular vegan recipes in 2017 including lunch, dinner and dessert.

Veggie Sausage, Mushroom and Bean Stew Recipe

A rich tomato based stew filled with veggie sausages, mushrooms and cannellini beans. Full of the sweet flavour of tomatoes and a warmth and kick of spice from ground cumin and smoked paprika, served on a bed of creamy mashed potato with your choice of vegetables on the side. Suitable for vegetarians and vegans and loved by the whole family.

It's the perfect time of year for rich stews, You really feel like you've had a good meal when you sit down to stew, It's tasty, filling and utterly comforting. My latest stew is this veggie sausage, mushroom and bean stew which was fabulous.

Sometimes I make stew in my slow cooker, but I'm not always organised enough to use my slow cooker and have a meal on the table in time for dinner. I always have 101 things to do and rarely think about dinner until the afternoon or on the way home from work in the evening, so I usually make stews and casseroles on the cooker top in a cast iron casserole.

Go on, tell me I need to be more organised. I know it, I just don't seem to be able to do anything about it. I am always so busy. If you have any tips for getting organised in the new year, do share them with me.
A rich tomato based stew filled with veggie sausages, mushrooms and cannellini beans. Full of the sweet flavour of tomatoes and a warmth and kick of spice from ground cumin and smoked paprika, served on a bed of creamy mashed potato with your choice of vegetables on the side. Suitable for vegetarians and vegans and loved by the whole family.


Butternut Squash, Sweet Potato and Carrot Soup

A bowl of Butternut Squash, Sweet Potato and Carrot Soup

I think I'm pretty organised for Christmas. The decorations are up and the presents are bought. I've decided what we're having for Christmas dinner and now I just have to do a food shop and wrap those presents while watching a Christmas movie. Then I can just sit back and enjoy the holiday. 

I still need to decide which soup I'll be serving as our starter, so  I decided to try out a new recipe.

This soup has some of the best winter vegetables, butternut squash, sweet potatoes and carrots. A lot of sweetness and depth of flavour paired with some warmth from spice. To give it that luxurious finish I added coconut milk at the end and blended it, but not until it was completely smooth. I always think you need a bit of texture in a soup, don't you?
Butternut Squash, Sweet Potato and Carrot Soup #soup #vegansoup #vegan #butternutsquash #sweetpotato #carrots


Vegan Banoffee Pie Cheesecake (no-bake recipe)

Photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

I have another indulgent dessert for you to make this Christmas. A luxurious banoffee pie cheesecake. Doesn't that look da bomb?

It may look super fancy, but it's actually easy to make.  Make it the day before Christmas, pop it in the fridge and top it with caramel, slices of banana and grated chocolate just before you serve it.

I made this one vegan, but it's basically my standard cheesecake recipe substituting coconut cream for whipped cream and vegan cream cheese (the coconut kind too) for the cream cheese. Simples.

I really can't be faffed with all this soaking of nuts overnight to make a cheesecake nonsense.  I like to stick as close as possible to the original recipe in ingredients, flavour and texture and this is spot on. It's a little softer than the original, but tastes fabulous.
A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.

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