Vegetarian Burns Night - looking for ideas for starters

It's that time of year again, the one night of the year where I realise how much of a pain in the arse it is when half of your circle of friends are vegetarian. Not that I have anything against vegetarians, but iconically Scottish food is really not that compatible with vegetarianism!

Last year (or maybe the year before) I posted here asking for suggestions for doing a vegetarian Burns Night. The main course is pretty simple (vegetarian haggis, neeps and tatties, whisky sauce) but I always struggle with the starters, and to a certain extent, side dishes.

I ended up making something with a very tenuous Scottish link: mushroom soup with pearl barley. It was alright, I struggled with getting much flavour into it as I cooked it in bulk and always seem to struggle when it comes to multiplying out recipes and retaining flavour. Everything takes longer to brown or reduce. I was also not very happy with the tenuous link - I ended up having to explain to people a few times "oh yeah, it's like, Scottish innit, because they sometimes cook with pearl barley... and this has pearl barley in it..." and the usual response was "oh, right... yeah..." whereas I want people to go "OMG yes, this makes sense because Scotland!"

So for the starter this year I'd like to push the boat out a bit and do something a) different and b) tastier. Cock-a-leekie soup is out (it would just be 'leekie'... and all of the flavour and enjoyment here comes from the rich chicken stock), all manner of black pudding-based starters are a no-no... smoked salmon is out... cullen skink would just be more like American-style chowder without the smoked fish... you see my problem? Everything iconically Scottish is mainly meat or fish based or derives much of its flavour from meat or fish or certain specific preparations thereof.

Would really appreciate any suggestions for tasty, vegetarian, Scottish-themed starters which make sense.

Also interested in Scottish vegetarian side dishes if anyone has any of these up their sleeves.

Cheers!

bon appetit