Vegetarian Haggis 

Developed by John Macsween for the opening of The Scottish Poetry Library in 1984, Macsween’s vegetarian haggis has shot to fame, and now accounts for one quarter of our sales.

The Macsween vegetarian haggis consists of kidney beans, lentils, peanuts, walnuts, almonds, carrots, turnip, mushrooms and vegetable margarine, together with the traditional ingredients of oatmeal, onions and our special blend of spices and seasoning.  These are all put into a man-made casing and cooked together to produce this unique version of Scotland's national dish. 

Approved by the Vegetarian Society and suitable for vegans, this nutty alternative is appreciated by vegetarians and meat-eaters alike.  It 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.