The Best Vegetarian Scotch Egg Recipe

Why should vegetarians and pescatarians miss out on the heaven-sent scotch egg?

Here’s my best vegetarian scotch egg recipe. And I don’t mean with eggs encased in anything from chickpeas and chestnuts to tofu, sweet potato or any other diehard vegetarian or vegan repertoire. I’m talking about an egg snackette loyal to the meat lover’s original. Don’t get me wrong, I adore these foodstuffs too but they’re better left for other recipes. So if you prefer them to veggie sausage meat, look away now :-), the best vegetarian scotch egg recipe coming right up…..

What you’ll need:

Medium Eggs (free-range) x4 (to serve four – or two even luckier – people)
Medium Egg (free-range) x1 (beaten – for the coating)
Sausages (veggie or Quorn) x6 (I’ve tried using Quorn mince and it doesn’t work)
Breadcrumb mix 125g (I use anything from leftover crisps and crackers to shop-bought Panko or oatmeal)
Mixed Herbs (any combo) 1-2 tbsp (our favorites are dried tarragon and fresh chives & sage from the garden)
Flour 50g (any kind you like, or cornflour seasoned to taste)
Salt & Pepper   (to season to your own taste)
Equipment:   saucepan, x3 bowls (or deep plates), greaseproof paper, baking tray
     

How to make them:

  • Boil the eggs for 5 minutes then run them under the cold tap (boil them for a bit longer if you prefer them hard)
  • When the eggs are cool enough, peel them and put to one side
  • In a food processor, combine the (chopped) veggie sausages with the herbs and season to taste with salt & pepper
  • Divide the mixture into four balls and flatten each on a piece of greaseproof paper (or eco-alternative)
  • Roll each egg in the flour before coating in the meat-free mixture (it helps it to stick more easily)
  • Roll each coated egg in the beaten egg and then the breadcrumb mixture
  • Stick them in the fridge (or even better the freezer) for twenty minutes
  • While your scotch eggs are firming up, preheat the oven to 180°c/356°f
  • Retrieve your scotch eggs from the fridge
  • Pop them in the preheated oven for 20 minutes
  • Leave to cool then eat!

Top Tips:

  • Season the water you boil the eggs in to impart a bit of extra flavor.
  • We got rid of our deep-fat fryer some time ago, so this recipe is oven-based but you can easily adapt it for frying.
  • If your eggs are still a bit wet once you’ve peeled them, dry with a piece of kitchen towel.
  • If you find the mixture isn’t quite as sticky as you’d like, keep adding a bit of melted butter at a time until it’s the required consistency.
  • We love our eggs as runny as possible and boil them for five minutes so they can take a bit of heat in the oven and won’t go hard. It does mean being extra careful when coating them as they’re more delicate. But I do recommend deep-frying them if you’re worried about this or don’t mind hard-boiled eggs.

How do you eat yours? Do you have a best vegetarian scotch egg recipe or other vegetarian recipe? I’d love to read your comments below!

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