Of all of the delicious and flavorful cuisines found throughout Europe, there’s no denying that some are inherently more vegan-friendly than others. Southern Europe and countries around the Mediterranean have access to a wide variety of fresh fruits and vegetables that aren’t available in their northern counterparts, where animal products make up a significant part of people’s daily diets. Scotland, in particular, is known for having a meat-heavy diet that also includes animal organs and innards. Some food bloggers, however, have taken it upon themselves to reinvent classic Scottish dishes with a plant-based twist. Read on for some of our favorites.
No list of Scottish foods would be complete without haggis, a savory pudding made from sheep organs and oatmeal and cooked inside of a sheep’s stomach. This version by Scottish food blogger The Pesky Vegan swaps organ meats for black beluga lentils and portobello mushrooms. The result is a recipe that’s much easier to prepare while retaining much of the familiar flavor.
Tattie, Neep & Carrot Soup
If you’ve never heard of tatties and neeps, you’re not the only one, though they’re actually just Scottish terms for potatoes and turnips. They’re often combined in a hearty soup traditionally made with chicken stock, which can easily to make vegan by using vegetable broth instead. We love this recipe by Scottish food blogger Tinned Tomatoes.
For dessert, you can’t go wrong with chocolate Tiffin, a classic Scottish dessert made from crushed cookies and raisins in chocolate. This version by Loving It Vegan can be made with homemade or store-bought shortbread and is ready to eat in just 15 minutes. Just be sure to check that your chocolate chips are dairy-free.