Here is a great tasting vegetarian recipe of the 'king of puddings,' haggis. This was passed on by some friends from Cape Breton.
I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. I had to add an additional cup of vegetable broth before adding the egg, as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice, mace, cinnamon, nutmeg, and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs. - 09 Nov 2005 (Review from Allrecipes USA and Canada)
This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success. - 11 Feb 2008 (Review from Allrecipes USA and Canada)
Pretty good. I think I'd prefer it as little patties. For the 'mixed spice' I used a combination of cinnamon, nutmeg, allspice, cloves, ginger, coriander, caraway, and cayenne. - 05 Jun 2009 (Review from Allrecipes USA and Canada)