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Vegetarian Recipes

  1. Yellow and Green Split Pea Rice
  2. Hot Tattie scones with a Scottish vegetarian cheese
  3. Scottish crumpets
  4. Fresh Scottish Bannocks
  5. Vegetarian Aberdeen Butteries / Rowies
  6. Breakfast Cranachan

Yellow and Green Split Pea Rice

300g/ 12oz long grain rice
Salt and pepper to taste
100g/ 4oz yellow split peas
100g/ 4oz green split peas
½ red pepper, diced
½ green pepper, diced
3 cardamom pods
2 cloves garlic, chopped
Pinch of saffron
1 vegetable stock cube
30fl oz/ 1½ pints of vegetable stock
1 medium chopped onion
Fresh coriander leaves, for garnish
2 T margarine

Sauté the chopped onion and garlic in a large saucepan for about 3 minutes. Add the rice, peppers and split peas and continue to sauté for a few minutes more. Pour in the stock and add the cardamom pods, a pinch of saffron for colour, salt and pepper to taste. Cook on medium for 15-20 minutes. Remove the cardamom pods and stir the rice with a fork to evenly distribute the peas. The rice should be moist and fluffy.

Grease 4-6 ramekins or small bowls and fill them with the peas and rice. Turn the moulded rice out onto plates or a serving dish and garnish with coriander leaves. Serve hot.

This recipe is from

Hot Tattie scones with a Scottish vegetarian cheese e.g Cainsmore, cheddar -

Half pound (225g) boiled and mashed potatoes (use a floury potato rather than a waxy potato)
2.5oz (65g) flour
3 tablespoons melted butter (or margarine if vegan)
Half teaspoon salt


  • Mash the potatoes while they are still warm and add the butter and salt.
  • Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this.
  • Turn out onto a floured surface and roll until about quarter of an inch thick.
  • Cut into six inch circles and then into quarters.
  • Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown.

Sandwich the scones with a layer of cheese in the middle and cook until the cheese has melted. Perhaps serve with grilled tomato and pickle or as part of a full breakfast

Scottish crumpets (Vegetarian and Vegan if you use soya milk)

2 cups all purpose flour
2 Tablespoons granulated sugar
1 pinch salt
2 Large free range eggs, separated into whites and yolks
2 tablespoons melted butter
15 ounces or ¾ pint mil


  1. Beat the egg yolks and blend in the sifted flour, sugar, salt.
  2. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
  3. Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
  4. Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.

Serve with butter and Scottish preserves/marmalade or syrup

Fresh Scottish Bannocks

4 oz (125g) medium oatmeal
2 teaspoons melted fat (butter or margarine if vegan)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading

1. Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture.

  • Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste.

3. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools.

4. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking.

  • Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake.
  • Cut into quarters (also called farls) and place in a heated pan which has been lightly greased.
  • Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the first is being cooked.

An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges.

The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.

Serve straight from the oven or toasted. Serve with butter or perhaps Scottish vegetarian cheeses and fruit (e,g apples, grapes, brambles) and Scottish pickles / chutneys

Vegetarian Aberdeen Butteries / Rowies

250g butter
125g hydrogenated (solid) vegetable fat e.g Trex, Cookeen
1 tablespoon soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt

1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remaining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes.
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.

Serve fresh from the oven or toasted with butter and Scottish preserves or marmalade.

Breakfast Cranachan

½ cup pinhead or course oatmeal
2 ½ cups fromage frais, greek yoghurt, plain yoghurt or soya yoghurt
2 tablespoons honey
1 ½ cups fresh raspberries


  • Brown / toast the oatmeal in a dry frying pan until golden brown.
  • Mix the yoghurt with the honey and add most of the oatmeal and 1 cup of raspberries.
  • Put a few raspberries in the bottom of a glass, place the yoghurt mix on top.
  • Decorate with the remaining sprinkle of toasted oatmeal and raspberries


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