The Vegan Guide to Scotland

Scotland may be known for bagpipes, castles, and moody landscapes, but it also boasts a food culture that’s hearty, comforting, and wildly unique. For many vegans, Scottish cuisine can seem like a meat-and-dairy obstacle course — haggis, fish and chips, and sticky toffee pudding aren’t exactly plants-first. But here’s the truth: with a little creativity (and a few brilliant chefs leading the charge), you can experience the real taste of Scotland — vegan style.

Forget the endless veggie burgers and smoothie bowls. This is your guide to proper Scottish fare — from the comfort food classics to the late-night chip shop staples — all reimagined for the plant-based traveller.

Snacks

Scotland doesn’t do snacks by halves. These comforting, carb-loaded bites are perfect for grabbing on the go — or as a warm-up for something heartier.

Macaroni Pie

Yes, it’s as outrageous as it sounds. A thick wedge of buttery shortcrust pastry filled with macaroni cheese — then baked. The macaroni pie is a staple in Scottish bakeries, often eaten on the go or stuffed into a morning roll (because, Scotland).

• Vegan version: Vegan mac pies can now be found in progressive bakeries and cafés, especially in Glasgow and Edinburgh. Vegan cheese brands like Applewood or Violife give you that gooey interior, while plant-based butters and shortcrust make the shell rich and crisp.
• Fun fact: Though it feels uniquely Scottish, similar pasta pies exist in other cultures — like Trinidad’s “macaroni pie” — but the Scottish one comes in a pastry crust, making it delightfully portable (and carb-on-carb glorious).

Mains

Hearty, rustic, and unapologetically filling, Scotland’s main dishes are built for cold weather and long days. From traditional pub meals to chippy favourites, here’s how to enjoy them the vegan way.

Haggis

The national dish. Traditionally made from sheep’s organs, oats, and spices, it’s earthy, peppery, and deeply savoury — but absolutely off-limits for vegans.

• Vegan version: Fortunately, vegan haggis is having a moment. Made from lentils, mushrooms, oats, and spices, it captures the same richness and spice profile without any animal products. Served with “neeps and tatties” (turnips and potatoes), it’s a must-try.
• Try it at: Hendersons in Edinburgh or Stereo in Glasgow. Supermarkets like Macsween even sell a packaged vegan version.

Fish & Chips

• A seaside classic — battered fish, thick-cut chips, mushy peas, and a vinegar-sprayed breeze.
• Vegan version: Tofu marinated in seaweed and lemon juice creates a “fishy” base, then it’s beer-battered and fried until golden. Banana blossom is another popular alternative with a flaky texture.
• Pro tip: Ask for chippy sauce if you’re in Edinburgh (a mix of brown sauce and vinegar), or opt for curry sauce if you’re in Glasgow.

Full Scottish Breakfast

Scotland’s answer to the full English, but with its own regional quirks: square sausage, tattie scones, black pudding, and sometimes even haggis.

• Vegan version: Think scrambled tofu or chickpea omelette, vegan square sausage (many butchers now offer this), tattie scones fried in oil, grilled mushrooms, tomatoes, baked beans, and a vegan black pudding made from oats and beetroot.
• Try it at: The 78 in Glasgow or Seeds for the Soul in Edinburgh.

Cullen Skink

A creamy smoked haddock soup from the town of Cullen in northeast Scotland. Thickened with potatoes and often served as a starter.

• Vegan version: Smoked tofu or smoked coconut can replicate the umami-rich base, and oat milk or cashew cream gives it a velvety texture.
• Tip: It’s a warming dish, perfect after a rainy hike.

Deep Fried Pizza

No, that’s not a typo. Scotland is famed (or infamous) for deep frying entire frozen pizzas in chip shops, then serving them with chips. A guilty pleasure if ever there was one.

Sweets

Scottish desserts are as rich in history as they are in sugar. Whether you’re looking for something elegant or utterly outrageous, these vegan takes on classic sweets won’t disappoint.

Sticky Toffee Pudding

Moist date sponge, rich toffee sauce, and a scoop of ice cream. It’s a dessert that sticks with you — emotionally and literally.

• Vegan version: Subbing flax eggs and oat milk into the sponge works wonders, and coconut cream or oat cream creates a lush sauce.
• Try it at: Harmonium in Edinburgh or look for it in plant-based gastropubs.

Cranachan

Scotland’s dessert of celebration: whipped cream, whisky, raspberries, toasted oats, and honey.

• Vegan version: Swap dairy cream for whipped coconut or oat cream, and use agave or maple syrup instead of honey. A splash of whisky keeps it authentic.
• Pro tip: Best made fresh, and excellent as a make-at-home treat.

Deep Fried Mars Bar

Born in a chip shop in Stonehaven in the ‘90s, this is perhaps Scotland’s most notorious creation. A chilled Mars Bar, dipped in batter and fried until molten.

• Vegan version: Use a vegan Mars-style bar (like Go Max Go’s Twilight), chill it, batter it, and fry. It’s ridiculous — and ridiculously good. You may need to bring your own bar.
• Warning: Eat at your own peril.

Tablet

Not a fudge, not quite toffee — tablet is a crumbly, grainy sugar bomb made from condensed milk, butter, and sugar.

• Vegan version: Vegan condensed milk (often coconut-based) and plant butter get you there. Tablet is easy to make at home and keeps well — perfect for gifts.
• Fun fact: Tablet dates back to at least the early 18th century. It’s uniquely Scottish and is often found at village fairs and weddings.

Final Thoughts

Scotland isn’t just accommodating vegans — it’s quietly becoming a haven for them. Cities like Glasgow have been named among the most vegan-friendly in the UK, and even small towns are catching on. From inventive chefs to chip shops willing to batter your banana blossom, Scotland proves that plant-based eaters don’t have to miss out on its culinary heritage.

So pack your raincoat and your appetite — and bring an extra stomach. You’re going to need it.