Vegetarian Haggis

The vegans of the world cried foul that they were excluded from a proper celebration at a Burn’s supper because they eschewed the meaty haggis, and so over a quarter of a century ago the vegetarian haggis came about. MacSween’s of Edinburgh a commercial haggis producer attributes a quarter of their sales to the vegetarian version. The vegetarian version is quite tasty and certainly more palatable to the squeamish in any group. Vegetarian haggis has many versions, some are made with root vegetables like rutabagas, parsnips and turnips; others go the legume route and contain kidney beans, lentils, and ground nuts such as peanuts and hazelnuts. The vegetarian versions are usually rather spicy hot as well from the inclusion of cayenne and black pepper. Those with nut allergies beware the vegetarian haggis until the contents are known.

Address to a Vegetarian Haggis

Composed for the Scottish Croquet Association Burns Supper on 28 January 2006.

Wee brother o’ the puddin’ king
Whase praises Rabbie Burns did sing,
Relief an’ joy tae us ye bring,
That eat nae meat!
For us ye are the verra thing,
A rich rare treat!

Devourers o’ the spud an’ neep
Whase heart at offal disnae leap,
Whase flesh sheep’s stomachs mak tae creep,
Need na be edgy:
For you, nae need tae kill a sheep;
For why?  – Ye’re veggie!

We see your innards noo revealed
Whaur Scotland’s fertile acres yield
Carrots an’ onions frae the field,
Mushrooms an’ oats!
Wi’ richt guid-will the fork we’ll wield
An’ stuff our throats!

Published with the kind permission of the author Fergus McInnes