It is not just because I am Scottish that Vegan Haggis Bon Bons are one of my favourite canapés. The haggis mix is easy to make, packed with flavour, and far too useful to save for just one recipe. It can be shaped into little bon bons, used as a savoury filling, or turned into a comforting centrepiece for the table.
In this post, we are giving it the full Wellington treatment. The haggis is shaped into a log, wrapped in layers of mushroom duxelles and crêpes, then enclosed in golden, flaky puff pastry. It follows the structure of a classic Wellington without being overly complicated. Most of the components can be prepared ahead, leaving you to assemble and bake it when needed.
While every part could be made from scratch, a meal described as a labour of love does not have to become a chore. I make my own vegan haggis because we now live in New Zealand and cannot buy it here, but I am very happy to use store-bought puff pastry. Mushroom ketchup adds another layer of savoury flavour, but it can be difficult to find in New Zealand, so do not worry if you need to leave it out.
Vegan Haggis Wellington
This recipe makes approximately a kilo of vegan haggis mix. Each 500g log will feed 6-8 people, depending on whether entree or main and side dishes.
Ingredients
- 500g Vegan Haggis – homemade or store bought if available, this recipe make 2 rolls
- Optional – mushroom ketchup or mustard
- Mushroom duxelles
- Plant-based Crêpes
- Vegan puff pastry sheets
All the components need to be cooked, cooled and dry before assembling the Vegan Haggis Wellington.
Vegan haggis and duxelles can be made and frozen. Follow the steps for the Haggis Bon Bons, but roll the mix into a log instead of balls. This recipe will make 2 haggis rolls make sure you form it to fit your pastry sheets. Extra mix can be frozen for later use, and it makes tasty sausage rolls.
The crêpe’s job is not just another layer. It helps stop the pastry going soggy from the inside. You could use a plain crêpe or add sorrell or spinach for extra flavour.
How to make a Vegan Haggis Wellington
Preheat oven to 200ºC.
Once you have all your layers, it’s really simple. Brush the haggis log with mushroom ketchup or a thin layer of mustard. This step is optional.
Coat in a layer of mushroom duxelles. This can be fiddly, so you can spread a thin layer onto greaseproof paper and chill it, then roll it around the haggis and peel the paper off.
Wrap in crêpes of choice and place in the middle of a puff pastry sheet. Brush the edges with plant-based milk and roll, making sure the seam is overlapped and secure. The ends can be trimmed if needed and tucked under or pinched firmly together.
Decoration is optional. You can use a pastry lattice cutter or cut decorative shapes, using plant-based milk to attach the layers. If you want to glaze the Wellington, mix 2tbsp of soy milk with 1tsp neutral oil.
Place on a lined baking tray, seam side down, and bake for 45 minutes or until puffed and golden.
