Category Archives: Recipes

Easy egg free crustless quiche

This is such a quick and easy egg free quiche recipe and makes enough for 1 large quiche or 1 small whole quiche for slicing, and 12 individual quiche muffins.

The texture is so light it makes a perfect addition to a summer salad for lunch or dinner, or the muffins make a perfect breakie to grab and go!

The fact these are so quick and easy to whip up too means less time in the kitchen and more time relaxing in the garden with a glass of something cold…

I used courgette as the main star of my quiche here but feel free to swap courgette out for your own veg of choice; asparagus also works well as does spinach, broccoli, peppers… you name it, it’ll be delicious in this recipe.


  • 1 large courgette, sliced
  • 1 1/2 cups chickpea flour
  • 2 1/2 cups water
  • 1/3 cup dairy free soft cheese*
  • 1/2 cup nutritional yeast
  • 3 cloves garlic, peeled and pressed
  • chopped spring onion and some fresh spinach
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder (optional)
  • salt & pepper to taste


  1. Heat a sauce pan with a bit of oil (or for oil free cooking just a little water). Fry the courgette for around 3 minutes, then add the spring onion frying for a few mins, then the garlic and cook for another couple minutes. Before adding the spinach to the pan right at the end and turning the heat down low to gently wilt the leaves. Set aside.
  2. In a bowl, combine the chickpea flour, water, soft cheese and nutritional yeast. Whisk until all is blended nice and smooth, then add the turmeric and curry powder. You can also add a little smoked paprika if you like. Season with salt and pepper.
  3. Prepare a casserole dish with greaseproof paper or a bit of oil. Place the fried courgette mix in the dish before pouring the mixture over. You can do in this same way for the muffin tin by placing the courgette in first and pouring mix over. Bake for around 20 minutes at 200°C.

*I used Sheese by Bute Isand foods, they also make the main supermarkets own brand vegan cream cheese in the UK (Asda, Tesco, Sainsbury’s).

*You can’t taste the cream cheese so dont’ worry about using it if you’re not a fan! My hubby wont go near the stuff and couldn’t tell this included it as an ingredient… he gobbled it all up and went back for seconds.

*But if you REALLY dont want to use cream cheese cause you REALLY dont like it and dont believe me! Or indeed if you cant get hold of any, then you can easily swap it out for tahini paste instead.

Tag me on instagram @love_light_vegan if you make these!



Beginners guide to Tofu

Tofu: Tips ‘n’ Techniques!


The 2 main types widely available to buy in the UK are Firm & Silken.

Blocks of firm tofu are generally found in the fridge section of supermarkets and the leading brand is by Cauldron but there is now also a brand called Tofoo. I buy both of these. (They both also have flavoured tofu in their ranges which are ready to cook straight from the pack without any draining/ pressing or marinating).

Silken tofu is in a box/carton which is generally located on the aisle shelf in the world foods sections. It’s a totally different texture and much softer than firm. My favourite brand is an organic one by Clearspring.


For firm tofu there are a couple of options on how to prepare it.

  • If you don’t mind a softer texture you can drain the liquid and use it straight out the pack.
  • If you prefer a firmer texture then after draining you can press it to squeeze out even more liquid. You can press it by wrapping in kitchen paper and dish cloths and weighing it down with heavy objects (…books, casserole dishes, toasters… you name it!) The longer you leave it the firmer the texture but usually 30 minutes to an hour will be fine.
  • Another option here is to freeze the whole pack. You can then defrost the tofu and use without pressing, as the excess liquid will drain out during defrosting.

For silken tofu you can use it as is straight from the pack.

Because firm tofu has more texture you can slice it or cut into pieces or crumble it (more info under Cooking).

Silken is generally best for blitzing into puddings etc or for tofu scramble but it can also be sliced and deep-fried but it won’t hold the same sort of shape as firm tofu


Once you have pressed your tofu, you can flavour it by marinating with various herbs, spices and sauces.

Tofu is very sponge like and will absorb whatever flavours you coat it with. The longer you leave it to soak in the dressing, the stronger the flavours, however it is not necessary to leave it marinating for very long periods, even several minutes will suffice.

You can also simply add your sauces of choice whilst cooking or directly before cooking and still achieve excellent results.

Experiment with different ways and find what you like best.


Tofu is so versatile and tastes great cooked in many different ways. Here are some examples:

  • Fry – stir fry in oil with herbs, spices, soy sauce etc or marinate then shallow fry.
  • Deep fry – coat with batter or breadcrumbs and deep fry
  • Bake – you can marinate your tofu then bake it in the oven (either in small pieces or larger slices).
  • Scramble – simply crumble firm or silken tofu into a frying pan (more info under Suggestions).
  • BBQ, Airfry, George Foreman grill, Waffle iron… try cooking it in as many ways as you can think of!
  • Simply add straight to the pot with soups/ stews etc.


  • Tofu scramble – crumble tofu of choice into a frying pan with a little oil and add Turmeric to add colour and Nutritional Yeast and soy sauce for flavour. If you like an eggy flavour you can add Black Salt (Kala namak – it’s actually pink in colour) keep stirring until cooked to desired consistency. Try adding other flavours and/or ingredients. Mushrooms, onion and baby tomatoes go really well as do peppers and courgette. A lovely breakfast/ brunch dish, or indeed at any time of day! Goes great in breakfast burritos.
  • As above but spice with Mexican chilli flavours and use in fajitas.
  • Create an omelette blending silken tofu with chickpea flour (gram flour) – the thicker your mixture the more you can create a thick frittata style dish using sliced potatoes and any other vegetables you want to add.
  • ToFish – Drain tofu, press if desired. Coat with nori (seaweed) sheets and batter mixture.

Try using Follow Your Heart Vegan Egg mix or chia seed egg or flax egg before coating with batter or breadcrumbs (more info on vegan egg ).

  • Tofu katsu curry – As above coat your tofu with vegan egg mix and panko breadcrumbs then fry or bake and serve with katsu curry.
  • Tofu ‘egg’ salad – crumble and blend tofu of choice (this works with frim or silken – or try with both types together) with vegan mayonnaise and/or salad cream / vegan plain yogurt to create an ‘egg mayo’ type filling. You can add a little turmeric for colour and black salt for added eggy flavour.
  • Tofu ‘ricotta’ – replace ricotta cheese in recipes with silken tofu; blend with vegan cream cheese and nutritional yeast for extra flavour.
  • Puddings – Tofu can be used in a wide array of sweet dishes including a simple chocolate pudding – simply blend silken tofu with chocolate powder and maple syrup or agave with a little vanilla extract for a deliciously sweet dessert that’s still good for you!
  • Or add tofu to shakes and smoothies for extra protein and added texture!


Tofu is a fantastic ingredient for cooking once you get used to it. Experiment and find out how you like it best. It’s so versatile, inexpensive and good for you! A great source of vegan protein!



Easy choc pudding:


  • 1x 300g box soft silken tofu (e.g. Clearspring)
  • 4 tbsp unsweetened cocoa powder
  • 4 tbsp agave nectar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup fresh raspberries
  • 2 tablespoons chopped pistachios


  1. Blend tofu, cocoa, agave and vanilla in food processor. Pour into serving dishes; top with berries and nuts.


Yummy tahini baked tofu


  • 1 block firm tofu, drained and pressed, cut into pieces or sliced
  • 1 – 2 tbsp soy sauce or Bragg liquid aminos
  • 1 tsp minced garlic
  • 1/4 cup tahini
  • 1 tbsp lemon juice
  • 1 tbsp toasted sesame oil
  • Fresh ground pepper to taste


  1. Pre-heat oven to 350 degrees F / 200 c
  2. Oil a flat baking pan or dish. Place in the pan so that the slices overlap
  3. Mix the sauce ingredients in a bowl until it is a cream like consistency. Add a little water to thin if needed.
  4. Pour mixture over tofu and bake until lightly golden – about 20 minutes



I absolutely adore tofu, I enjoy experimenting with it as it’s such a versatile ingredient in terms of texture and tastes you can create with it. Have fun and enjoy tasting your tofu creations!



Mushroom Stroganoff Pasta

Creamy, hearty, One Pot Mushroom Stroganoff Pasta

20180104_171248 This One Pot Vegan Mushroom Stroganoff Pasta is so simple and easy to make, and tastes so comforting and delicious.

The flavours are hearty and dare I say it, ‘meaty’ (which isn’t a bad thing in my opinion, as long as it’s all animal free – which it obviously is!)

I absolutely adore mushrooms and I got lots reduced recently so this was an ideal way to use lots up at once.


I based this recipe on the lovely recipe of “From My Bowl” (

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 1 Small Onion
  • 250g mushrooms (I used chestnut)
  • 500g Dry Pasta (GF if necessary)
  • 2 tbsp Nutritional Yeast
  • 1/4 tsp Freshly Ground Black Pepper
  • 113g Cream cheese approx – just less than half a Tesco free from/Bute Island Foods cream cheese tub (see other options in notes below)
  • 1/4 – 1/2 tsp Salt (optional)
  • 940ml (1pint + 370ml) approx Beef Flavored Veggie Broth (see method below)
  • 1/2tsp each marmite / Vegemite (or 1tsp of either)
  • 1/4tsp each soy sauce / Maggi liquid seasoning (or 1/2 tsp of either)
  • 1 heaped tsp each red Bisto gravy / veg Bouillon powder
  • 1/4tsp each smoked paprika, turmeric, cayenne pepper, garlic powder & turmeric
  • 1tsp liquid smoke (optional)


  1. Peel & chop your Onion. Clean your Mushrooms using a damp paper towel or cloth, then cut in half or fourths, depending on size, keeping them nice and chunky. 
  2. Pour a splash of water to a large pot over medium heat. Add in the onions and cook until translucent, approx 3 minutes.
  3. Make up your broth (part A) – add Marmite & Vegemite to 1 pint of boiled water in a jug and stir. Add to the pot.
  4. Add in the Pasta, Mushrooms, Broth, Nutritional Yeast, and Black Pepper to the pot.
  5. Make up broth (part B) – add bisto and bouillon to 370ml boiled water. Stir and add to pot.
  6. Bring to a boil and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
  7. Add in the rest of your herbs and spices & liquid smoke (as desired) tasting as you go.
  8. Turn the heat off, then either serve as is, or to make creamy, stir in the cream cheese (or alternatives as suggested below) until everything is well mixed.
  9. Taste and add any additional salt or seasoning, if necessary.
  10. Top with freshly chopped Parsley and Black Pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.


*To make this dish creamy, in place of cream cheese you can also use the following: soy/ oat cream, coconut milk (tinned), vegan creme fraiche (eg Oatly), Cashew Butter or homemade cashew cream.

*Try adding in Fry’s or Vbites beef style pieces, or chunks of homemade seitan either in place of the mushrooms or as well as.

*You can buy Vegan Beef-Flavored Broth online, Better Than Bouillon No Beef Base Vegetarian

*Try cooking this dish with rice or arborio rice for a tasty one pot risotto!


Vegan Welsh Rarebit

My wonderful gran used to make the most delicious Welsh Rarebit

I attempted a vegan version for the first time using the ever wonderful vegan egg by Follow Your Heart (which by the way lasts for ages!)

Here is what I did:

  • Make up the FYH vegan egg as per pack instructions.
  • Add 2 tbsp vegan Ale or strong dark beer (I used Black Isle Organic Porter)
  • 1 tbsp. vegan Worcestershire sauce
  • Approx 2 tbsp. grated vegan cheese (I used Sheese by Bute Island Foods)
  • 1tsp mustard (I used Dijon)
  • 1/4 tsp turmeric and a pinch of black pepper or cayenne pepper

Stir all ingredients together

Dip bread in mixture to coat both sides well

Fry in a non-stick pan with coconut oil/ other cooking oil or vegan butter

Cook for roughly 4/5 mins on each side

Alternatively fry each side for a few minutes till begins to firm then finish under grill turning to heat both sides

The quantities listed are for one slice, so just double up for making two.

If you make this please tag me on Instagram @lovelightleaves and let me know what you think!


Easy sweet potato pizza


Delicious, easy peasy sweet potato pizza.

I’m on a bit of a sweet potato bender/love in of late… I mean, I’ve always loved them but recently I cant get enough of them! I’ve been making a lot of sweet potato fries coated in smoked paprika and chilli, a fab combo and just so tasty.

I will be adding my sweet potato gnocchi recipe soon, but for now enjoy this oh so easy pizza.

It’s so quick and simple to make and gives such a light and fluffy base which is hard to go wrong with.

Instead of rolling out into a pizza crust, this dough would also make delicious garlic bread or dough balls… just divide and roll into balls before baking, yum! (Find more ideas for uses with this versatile dough below).


To make a single serving, you will need:

  • 1 medium sweet potato
  • Self raising flour
  • Bicarbonate of soda
  • Warm water
  • Oil
  • Salt


  1. Microwave your potato till soft.
  2. Remove from skin and mash.
  3. Add 1 tsp bicarb.
  4. Add flour (approx equal amount to mashed potato).
  5. Add a splash of warm water and blend to form a dough
  6. Add a drizzle of oil & a pinch of salt.
  7. Add more flour until you can knead dough with hands and it doesn’t stick to your fingers. I did this in a large bowl using enough flour to coat.
  8. Transfer to a baking tray.
  9. Bake on 200 for around 5-10 minutes while you prepare your toppings.
  10. Remove pizza crust and layer on your chosen toppings.
  11. Bake again for a further 10 mins approx, depending on your oven, don’t let it burn!



*Double quantities for 2 pizzas or to make 1 Larger pizza

*Add other flavours while making your dough e.g. a little tomato puree or cayenne pepper, herbs etc

*Use flavoured oil such as sundried tomato or basil infused

*Experiment making other dishes with this dough such as garlic dough balls or mini pitta style breads for dipping in hummus or baba ghanoush!


Let me know what you think of this recipe in comments or tag me on instagram @lovelightleaves

Chickpea ‘tuna’ mayo


My girls go crazy for this chickpea toona… OK they go crazy for near enough anything but they do know a good thing when they see it.


This chickpea tuna salad or ‘chickpea of the sea’ as some folk call it, is so easy to make and such a yummy alternative to regular fishy tuna mayo. Before I went veggie over 17 years ago tuna mayonnaise was one of my favourite things and I’d have it regularly. Hubby also was a big fan (prior to himself going veggie 2 years ago and vegan a year ago) so it’s nice to have something that’s reminiscent of flavours and textures we used to enjoy.

Not to mention it’s blinking brilliant as a jacket potato filling or even used to make a ‘tuna melt’ on a panini or toasted sandwich with some vegan cheese (as a cheese addict I’ll be sharing a blog post dedicated to vegan cheese and the best ones out there as well as the optimum ones for specific purposes… melty cheese pizza? there’s a cheeze for that).

So for this chickpea tuna, the key ‘of the sea’ flavours come courtesy of seaweed. You can use any type of seaweed such as nori flakes etc but here’s a pic of the ones I use.


I use 2 different types of dried seaweed – this one my mum got me on the left and also this smoked one my friend gave me. Mix in with some vegan mayo and/or salad cream, fresh lemon juice and some other bits n bobs and, well, Bob’s your uncle!

A delicious cruelty free alternative to hurting our fishy friends and damaging the oceans, result!

Chickpea-of-the-sea salad

You will need:

  • 1 tin or carton of chickpeas
  • Juice of 1/2 lemon
  • seaweed/ nori flakes
  • vegan mayonnaise and/or salad cream (approx 1tbsp of each)
  • 1/2 tsp dijon mustard
  • 1tsp white wine/ Apple cider vinegar (or use the vinegar from one of the jars listed below)
  • Combinations of the following: capers, cornichons/pickles, celery, sweetcorn, dill, parsley
  • sea salt


  1. Drain and roughly mash chickpeas.
  2. Add variations of the following: lemon juice, vinegar, capers, cornichons, celery, sweetcorn, dill, parsley, seaweed flakes, sea salt, mustard and vegan mayo and/or salad cream to desired consistency.
  3. Stir thoroughly to blend and serve as sandwich filling or on jacket potatoes.


If you aren’t such a fan of an overly ‘ocean’ vibe just omit the seaweed, or any other flavours listed that you’re not keen on.

Don’t drain your chickpea water* down the sink! Keep it to use for a multitude of recipes such as meringue, mousse or mayonnaise. Try my recipe for vegan mayonnaise, perfect for chickpea tuna salad!

*Chickpea water also known as the fabulous, multi tasking Aqua faba!


Tag me on instagram @love_light_vegan if you make it and let me know what you think!

Vegan pancakes


Easy peasy tasty vegan pancakes.

This is my go to way of making pancakes. It’s not a skilled or exact science, I just eyeball everything, chucking it straight into my blender and voila, pancakes in what feels like seconds!

But pancakes are such a divine and delicious breakfast, snack or treat that everyone needs to be able to have this at their fingertips.

See Notes section below for ideas and suggestions!


  • Oats
  • banana (riper the better)
  • plant milk
  • chia seeds, cinnamon, peanut butter (optional)


  1. Place oats in blender and blend until a fine mill oat flour.
  2. Add banana and milk.
  3. The ratios are approximately 1/2 cup oats, 1 small banana and 1/4 cup milk. Adjust accordingly until you get a smooth batter with a good consistency – you don’t want it to be too runny or too thick either.
  4. Add optional ingredients such as seeds and cinnamon and blend.
  5. Heat a non stick frying pan and spoon approximately 1 heaped teaspoon per pancake.
  6. Use a spatula to flip after a minute or two.


*Add the optional ingredients as noted above and try other flavours such as chocolate by adding a spoonful of cocoa/cacao powder

*To make chocoloate chip pancakes, stir in choc chips once you have blended up your batter before frying

*Replace oat flour for any other flour of choice. For Gluten Free flour you will likely need to use a higher quantity of milk/water.

*If you are not using a non-stick pan use a little oil or vegan marg; coconut oil works well.

*Serve with fruit, nuts/seeds, chocolate sauce, nut butters or maple syrup

Pictured served with Raspberry Whip Cashew Butter by Almighty Foods, Chocshot sauce and dark chocolate drops

Scottish Tattie Scones

Aye ye canny beat a tattie scone! …or for those south of the border, potato scones… a bit like Irish potato bread or English potato cakes… only better of course 😉  I only recently discovered that folk on the West coast of Scotland call Potatoes ‘Totties’ rather than ‘Tatties’ as we do on the East coast… so there you go, fact fans! (As a qualified Literacy teacher linguistics never fail to amaze me!)

A Scottish classic, no full breakfast is complete without them… or hangover for that matter! Delicious on a soft bread roll with ketchup or brown sauce, and obligatory Irn Bru! …or my personal favourite – with marmite and avocado – mmm… a marriage made in food heaven, you’ve gotta try it!

The packets of ready made potato scones you get in Scottish supermarkets are already baked so you can eat them cold straight out of the packet, pop them in the toaster or under the grill, or indeed, fry them up in a pan… but making your own is sooo easy and so delicious that everyone can make their own from scratch, so here’s how…

Tattie (Potato) scones:  (makes 12 scones)


  • 400g floury potato (3 medium, peeled and roughly chopped)
  • 50g vegan margarine (approx. 3 tbsp) e.g. Vitalite
  • 75g plain flour (approx. 4.5 tbsp)
  • salt and pepper


  1. Boil the potatoes in salted water until tender, then drain and mash.
  2. While the potatoes are still warm, stir in the butter.
  3. Add the flour, season with salt and pepper and stir to combine.
  4. Divide the mixture into three and roll out between two sheets of baking paper. (You want the scones to be at least the same thickness as a £1 coin).
  5. Cut your rolled out scone into quarters and gently peel them from the baking paper.
  6. Heat a griddle or frying pan and lightly brush with oil. Place the potato scones in the pan and cook for approx. 2 minutes each side.


*Try substituting white potato for sweet potato – you’ll likely need to use more flour as sweet potatoes are a lot wetter when cooked.

*The mixture needs to be dough like but not too moist and not overly dry; Try adding 3 tbsp flour to begin with and mixing, then adding more as required.

*To make these gluten free use less flour; gluten free flour tends to absorb more liquid.

*Instead of rolling into a circle and quartering, try rolling into individual rounds or cutting into squares.

*After mixing in the flour, a delicious variation is to add in some grated vegan cheese and spring onion.

*Experiment with other added flavours and seasonings such as turmeric, smoked paprika or chilli pepper for a kick!

*Once rolled, instead of cutting into individual scones, fry or grill gently then top with pizza toppings for a delicious potato pizza base!


Scottish Lentil Soup

Lentil soup makes me think of Christmas as we would almost always have this as a starter on Christmas day. But, it’s a staple that lasts all year round… Lentil soup is for life, not just for Christmas… or winter!

My dad’s mum makes thee best lentil soup in the whole wide world. Nothing comes close. And she actually turned 90 today! (Love you gran!) Second best to my gran’s legendary lentil soup is my mum’s, a very close second. I’ve tasted many wonderful lentil soups in my time and theirs are by far and away the top of the lentil soup league.

Mine isn’t bad I have to say, but it’s only based on theirs & there’s something about mums and grans… they just have the magic touch!

Lentil soup is my go-to whenever I’m feeling poorly, it’s the perfect ratios of flavour and comfort with a health boost to boot… up the garlic and onion if you’re feeling under the weather and whack in a chunk of fresh ginger or even a kick of fresh chili to up the immunity boosting factor, or simply have as is, and you’ll be fighting fit in no time.

Definitely one of my all time most favourite ever dishes, I come back to this again and again, because it’s just.too.good! It’s quick and easy to make and you can prepare a big batch on a Sunday to last a couple of day’s worth of lunches or freeze in tubs for later use. See Notes section below for more ideas and suggestions.

The trick to the success of this soup is the texture – i.e. not blended till it becomes a baby food-esque puree like some places serve it (which still tastes delicious, don’t get me wrong) but the texture is the key to this soup being so intriguingly moreish, therefore roughly chopping, grating and mashing will serve this soup, and you, well – leave the blender in the cupboard!

I wasn’t even going to share a recipe for this as it seems so obvious to me but then I thought it fits neatly in with my Scottish food celebration I’ve got going… plus the fact that there are people in this world who have never had the privilege of tasting a Lentil soup in its simple but delicious glory… plus we can safely say it’s up there with my most favourite things to eat, along with macaroni cheese and avocado toast!

I introduce to you, the best lentil soup in the world (well, 3rd place…!)


  • 50 g dried ready to cook red lentils
  • 3 medium carrots or 2 large – half chopped and half grated
  • 4 small white potatoes or 3 medium – half chopped in various sizes / half grated
  • 1 small or 2 medium onion, finely chopped
  • 2 small or 1 large garlic clove, minced
  • 160 ml soya milk
  • 500 ml vegetable stock
  • 1/2 tsp turmeric
  • A little salt & pepper


  1. Rinse lentils in a sieve.
  2. Fry onions in a little oil before adding the other ingredients OR Place all ingredients in a pan and simmer for 30-40 mins.
  3. Allow to cool a little, then mash roughly with a potato masher for a thicker texture.


*Soya milk quantity can be reduced and just use water (with a splash of milk stirred in at the end).


-Add spices for a spiced lentil soup

-To make TARKA DHALL SOUP add cumin, garam massala, ginger, smoked paprika, curry powder, chili/ cayenne pepper and extra garlic.

-Add coconut milk for a creamy taste and flavour

*I often serve mine with a warmed tattie scone (potato bread) for dipping, as pictured, but plain rice, cous cous, quinoa or even pasta is nice stirred in or served on the side.

*For an extra savoury flavour stir in 1/2 tsp marmite/vegemite while cooking and / or 1/2 tsp Bragg’s Liquid Aminos.

*Top with crispy fried mushrooms for a delicious chewy finish

*Also good for for babies aged 10+ months (..feel free to liquidise to a silky consistency!)


Vegan haggis

Served here with mashed potato, roasted veg and vegan yorskshire puddings!

With Burns Night just around the corner (25th January) what better time to share my recipe for this Scottish classic! I am a proud Scot but not going to go into detail as to what the traditional meaty version of this dish includes, suffice to say that when it was on offer at school dinners the stench alone was enough to put me off and I’m pleased to say this born and bred Scot has never tasted haggis of the traditional meat variety. The veggie version on the other hand, well it’s one of my favourite dishes. So warming, comforting and satisfying. It warms you from the inside out so it’s perfect from autumn right through Christmas and new years into January for Burns Night, until the frost begins to clear and spring decides it’s sprung …And even right through the warmer months as it’s just that good!

It’s so savoury and enticing with its depth of flavour and spices… it keeps you full for hours, and it’s versatile – serve up on its own with gravy and all the trimmings, or whack it in a pie or roll it in puff pastry… more ideas below, but whatever you choose to do with it, you can’t go wrong.

I hope you enjoy this recipe and please let me know if you make it and what you think!

Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!


Serves 6

  • 1 tablespoon vegetable oil
  • 2 medium onions, finely chopped
  • 2 medium carrots; 1 grated & 1 finely chopped
  • 2 medium garlic cloves, pressed or chopped
  • [Or 1 large for each of the above]
  • 10g Porcini mushrooms, soaked
  • 30g dry soy mince (I used Granose)
  • 350ml vegetable stock
  • 5 tablespoons dried red lentils, rinsed
  • 1/2 can kidney beans, mashed
  • 3 tablespoons finely ground peanuts, hazelnuts & cashews
  • 1 tablespoon mixed seeds, crushed
  • 150g pinhead oats
  • 100g traditional rolled oats
  • 1 tablespoon soy sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon marmite/vegemite
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cayenne pepper
  • 1 1/2 teaspoons mixed spice


Prep:30min › Cook:1hr › Ready in:1hr30min

  1. Preheat oven to 190 C / Gas mark 5.
  2. Lightly grease a 23x13cm loaf tin. (Or other ovenproof dish)
  3. Soak the mushrooms in enough liquid to cover, and the same with the soya mince.
  4. Heat the vegetable oil in a saucepan over medium heat and saute the onion for a few minutes. Mix in the carrot and garlic and continue cooking for 5 minutes.
  5. Stir in the mushrooms, mince, stock, lentils, kidney beans, nuts, seeds, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer for 10 minutes.
  6. Stir in oats, cover and simmer for 20 minutes.
  7. Transfer the mixture to the prepared loaf tin.
  8. Bake for 30 minutes until firm.


  • For frozen soy mince use 40g and stir in with stock.
  • For a spicier kick, use 1 teaspoon cayenne pepper.
  • Before baking in oven, the haggis can be:
  • Shaped into balls and baked or deep fried in batter.
  • Shaped into patties, covered in breadcrumbs and fried.
  • As a filling for stuffed peppers or portobello mushrooms.
  • After baking in oven, the haggis can be:
  • Served immediately or cooled and kept in the fridge for later.
  • Frozen for later use within 1 month.
  • Rolled into ready made puff pastry (thanks Just Roll!) like this yummy pic below

If you make this recipe please tag me in your creations on instagram! @lovelightleaves