Our Favourite Vegan Burns Night Recipes

Vegan cock-a-leekie soup

This recipe from Emi’s Good Eating is a great starter to set the tone for a great Burns Night supper. Though the soup traditionally uses chicken, this plant-based recipe replaces this using shiitake mushrooms for a rich and savoury flavour. 

Vegan haggis

This vegan haggis recipe from The Pesky Vegan makes a delicious plant-based centrepiece for your supper. It’s wonderfully hearty, using a mixture of pulses to get the distinct texture of haggis down perfectly. This loaf serves four, in very generous and delicious portions. 

Vegan neeps and tatties

Check out our vegan mashed potatoes for the tatties side of your supper covered. They’re creamy, velvety and decadent, and add a garlicky twist to the traditional twist. For tatties, you can use our mash recipe, and simply substitute the potatoes for swede and instead of oil, add your favourite plant-based butter. 

Vegan whisky sauce

A classic sauce to drizzle generously over your haggis, whiskey cream sauce is considered the main highlight for many on Burns night. This recipe from The Pesky Vegan produces the same creamy punchy sauce many know and love using cashews and vegan butter for the same great smooth and creamy effect. 

Vegan gravy

If the whisky cream isn’t enough, our red onion gravy will certainly do the trick to sauce up your plate. It’s thick, savoury and full of flavour so if you drown your neeps and tatties with it, we certainly wouldn’t judge.