Updated: May 6
We published a few Scottish traditional meals before here and now we would like to review some of the typical Scottish dishes for the ones who don’t eat meat and its derivatives; find below a selection of vegetarian recipes that will make you appreciate the great Scottish food even more.
300g of tinned borlotti beans, rinsed, roughly chopped 30g of butter 5 shallots, finely chopped 2 garlic cloves, peeled and crushed 80g of shiitake mushrooms, finely chopped 1/4 tsp ground cinnamon 2 pinches of nutmeg 1/4 tsp allspice powder 3 carrots, peeled and grated 80g of lentils 1 lemon, juice and zest 500ml of vegetable stock 50g of porridge oats 3 tbsp of rosemary, finely chopped 1 tbsp of dried sage 3 tbsp of thyme, leaves picked 2 egg yolks 1 savoy cabbage salt and pepper
Place a pan over a low-medium heat, add butter, add the shallots and garlic until soft but not coloured. Add the mushrooms along with the cinnamon, nutmeg, black pepper and allspice, continue cooking for 2-3 minutes then add the carrots, lentils and lemon zest and pour in enough stock to cover the ingredients. Cover the pan and simmer for 12-15 minutes. In the meantime pulse the oats in a blender to resemble breadcrumbs, then add to the pan to absorb the rest of the stock and cook the oats through, for 2-3 minutes. Add the lemon juice, beans, herbs and season with salt to taste. Remove the pan from the heat and leave to cool. Add the 2 egg yolks to the pan and mix to combine.
Remove the core of the cabbage to release the outer leaves. Discard the first outer ones, then gently remove the next 8 inner leaves from the base. Boil them into salted boiling water for 4 minutes, remove and refresh in a bowl of ice-cold water for 5 more minutes, dry them and put each leaf between 2 clean tea towels and use a rolling pin to press the cabbage leaves flat.
Place a sheet of cling film on a work surface and lay 1 leaf on top. Add 2 heaped tablespoons of the haggis mix onto the centre of the leaf. Fold in the sides and roll forward to make a parcel. Wrap tightly in the cling film to hold the shape and seal. Repeat to form 8 haggis rolls in total. Poach them in simmering water for 30 minutes. Remove them from the water and allow to cool slightly then release each haggis from cling film and serve immediately with roasted root vegetables, potatoes, vegetarian gravy.
Rumbledethumps - Vegetarian Scottish recipes at The Highland Club
Another of our vegetarian Scottish recipes to try at The Highland Club, which is very similar to English bubble and squeak, Rumbledethumps originated in the Borders and is a delicious accompaniment to any meal.
500g potatoes 1 turnip 75g butter 250g Savoy cabbage or Kale Salt and Pepper 25g cheddar cheese
Preheat the oven to around 180 C then mix the mashed potato and turnip into a large bowl. Melt the butter in a frying pan and add the cabbage or kale (sliced as thin as you can) and cook until softened, be careful not to burn. Add the cooked cabbage or kale to the potato and turnip and mix thoroughly, adding in the remaining butter as you do so. Place the mashed vegetables in an oven-proof baking tray, sprinkle the cheese on top, cover with a lid or aluminium foil and bake in the oven for about 30 minutes or until heated right through. Remove the lid and cook for a further 5 mins or until golden brown on the top.
Clapshot - Vegetarian Scottish recipes at The Highland Club
1 small swede, roughly 500g, 3 medium potatoes, roughly 500g 1 medium brown onion small bunch of chives butter salt and pepper nutmeg
Prepare the turnip by removing the outer skin, then cut it into small and even cubes. Peel the potatoes and chop them into cubes. Boil both vegetables in salted water in separate pots. Meanwhile peel and slice the onion as thin as you can, then fry it slowly in a pan with a little butter, or cooking oil, until well browned, sweet and crispy. When the turnip and potato are soft, when they can be pierced easily with a sharp knife, drain them and leave them to steam for 5 minutes to help get rid of any excess water. Mash the turnip and potato together in a pot over a low heat, this helps to remove any excess water, and to keep it hot. Add a generous knob of butter, a grating of nutmeg and grinding of black pepper. Stir half the onions through and save the rest for the top. Check for seasoning and serve sprinkled with the remaining onions and chives.
Also known as White Pudding, Skirlie is a traditional Scottish dish. It makes accompaniment for meat, pork or fowl, or can be used uncooked as a stuffing for roasts. Another great way to enjoy Skirlie is to roll it into balls and cook it in stews and soups.
50g Butter 1 Medium onion, finely chopped 125g medium or coarse oatmeal Salt and Pepper
Add butter and onion to a saucepan and gently cook until onions start to brown. Pour the oatmeal and cook for 10 minutes stirring regularly so that the fat is completely and evenly absorbed and the oatmeal. Finish with salt and pepper to taste.
Scottish Vegetable Broth - Vegetarian Scottish recipes at The Highland Club
The most famous Scottish soups such as Cullen Skink or Cook-a-leekie tend to involve some form of game or seafood: this recipe instead is for a hearty soup with all the flavours of root vegetables and barley ideal for vegetarian.
1-2 tbsp olive oil 100g pearl barely, washed 3 carrots, diced ½ celeriac, diced 2 stalks celery, chopped ½ onion, chopped ½ clove garlic, chopped 1 bouquet garni Handful kale or savoy cabbage, chopped Parsley, chopped 500ml vegetable stock Salt & pepper
Heat a heavy-bottomed pan over a medium-low heat and add one or two tablespoons of olive oil. Add the onion and cook over a medium heat until they are soft. Add the chopped carrots, celeriac, celery and sweat gently for two or three minutes. Combine the garlic and sweat for a further couple of minutes. Pour also the pearl barley and stir to mix with the vegetables. Pour the stock into the pan and bring it to a simmer. Add the bouquet garni and some salt and pepper, then simmer gently for 15 minutes. Sprinkle the chopped parsley, taste and adjust the seasoning as required. Add the kale or cabbage, then serve the soup piping hot in big bowls.
Potato Scones - Vegetarian Scottish recipes at The Highland Club
225g boiled and mashed potatoes, King Edwards if you can get them. 65g plain or all-purpose flour 25g Butter Half teaspoon of salt Pinch of pepper Quarter Teaspoon of baking Powder
Boil the potatoes in salted water until tender. Drain the potatoes and mash them with the butter, salt, pepper and baking powder. Mix in the flour to make a stiff dough. The exact amount of flour will depend on the type of potatoes used. Roll out the dough on a floured surface to around 5 to 6 mm thickness. Cut into rounds, use a saucer or small tea plate as a guide. Prick all over with a fork and score the dough to mark 4 equal wedges. Cook in a heavy pan or griddle which has been very lightly greased. Cook each side for about three minutes on a medium heat until the scones are golden brown.
Coconut Cranachan - Vegetarian Scottish recipes at The Highland Club
Cranachan is a very quick and easy dessert to make, and it is traditionally made with raspberries but you can experiment with other berries or fruit.
2 tbsp oatmeal 300 gr raspberries (or other berries of your choice) 1 can of full fat coconut cream ½ cup powdered sugar 2 tablespoons agave syrup 2 tablespoons Scotch whisky
(Several hours before) Refrigerate coconut cream. Toast oatmeal for several minutes until fragrant and slightly browned. Crush half the berries with a fork, leaving the other half intact. Spoon out hardened coconut cream into chilled mixing bowl, discarding liquid or saving for another purpose. Beat for 30 seconds with electric mixer until soft and creamy. Add powdered sugar to coconut cream and beat for another minute. Stir in agave syrup, Scotch whisky, and oatmeal to cream. Layer cream, oatmeal, crushed and whole berries in glass cups and serve while still cold.
Scottish Snowball Cakes - Vegetarian Scottish recipes at The Highland Club
Ingredients (to makes 5):
75g of caster sugar (6 1/2 TBS) 75g of self-raising flour (11 TBS), sifted 2 medium free-range eggs Seedless raspberry jam For the glace icing: 200g of sifted icing sugar (1 1/2 cups) 2 TBS warm water few drops vanilla 75g of sweetened desiccated coconut (about 1 cup)
Preheat the oven to 200*C/400*F/ gas mark 6. Grease a large baking tray and dust with flour, shaking off any excess. Break the eggs into a bowl and whisk lightly. Add the sugar and whisk until the mixture becomes thick, creamy and almost white in colour. This will take about 8 to 10 minutes. Lightly fold in the flour. Place small spoonful, well apart, on the baking tray. Bake for about 5 minutes until lightly browned. Let sit on the baking sheet for about 5 minutes before carefully lifting onto a wire rack to cool completely. To make the glace icing, whisk the warm water into the icing sugar, along with a few drops of vanilla just until you have a smooth runny icing. It should be thick enough to coat the back of a spoon, but drizzable. Spread half of the cooled cakes on the bottom sides with raspberry jam. Don’t use too much or it will seep out the edges and you don’t want that. You just want them stuck together nicely. Have ready the desiccated coconut in a shallow bowl. Dip the filled cakes into the icing, turning carefully to coat and gently lifting out with a fork. Drop into the bowl of desiccated coconut. Gently turn to coat completely with the coconut. Carefully place onto a wire rack to set. Store in an airtight container.
This post was first published 24th February 2020