Vegan Classic Scotch Eggs
Transforming a traditional pub favorite into a plant-based delight, these Vegan Classic Scotch Eggs deliver all the savory satisfaction with none of the animal products. Featuring a rich chickpea-based "egg" seasoned with turmeric and kala namak for an authentic flavor, this recipe wraps protein-packed red lentils blended with aromatic spices like cumin and paprika around the egg core. Coated in golden breadcrumbs and lightly fried before baking to perfection, these crispy and flavorful scotch eggs are ideal for picnics, appetizers, or as a unique centerpiece for a vegan brunch. Ready in under 90 minutes, this dish proves that indulgence and cruelty-free cooking can go hand in hand. Whether served with a tangy vegan dipping sauce or enjoyed on their own, these vegan scotch eggs are sure to impress! Perfect for keywords like "vegan scotch eggs," "plant-based recipes," and "vegan appetizers."
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Recipe Information
Ingredients
- 200 grams Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Kala namak (black salt)
- 500 milliliters Water
- 250 grams Red lentils
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 100 grams Breadcrumbs
- 2 tablespoons Coconut oil
- 1 tablespoon, plus extra for greasing Olive oil
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking sheet with olive oil.
In a medium saucepan, whisk together the chickpea flour, nutritional yeast, turmeric, kala namak, and water until smooth.
Cook this mixture over medium heat, stirring continuously, until it thickens to a custard-like consistency. This should take about 8-10 minutes.
Remove from heat and let it cool slightly, then form the mixture into four egg-shaped balls. Set aside.
Rinse the red lentils thoroughly, then cook them in a saucepan with enough water to cover, for 10-12 minutes until tender. Drain and let cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
Add the cooked lentils to the skillet along with cumin, paprika, salt, and pepper. Stir well and cook for an additional 2 minutes.
Transfer the lentil mixture to a food processor and pulse until a thick, slightly chunky paste forms. Let cool enough to handle.
Divide the lentil mixture into four portions. Flatten each portion into a disc and wrap it around the chickpea 'egg', ensuring it is fully encased.
Roll each encased 'egg' in the breadcrumbs to coat evenly.
In a skillet, heat the coconut oil over medium heat. Brown each 'egg' lightly on all sides, which should take about 5 minutes.
Place the browned 'eggs' on the prepared baking sheet and bake in the oven for 15 minutes, or until fully heated through and crispy.
Let cool for a few minutes before serving. Enjoy your Vegan Classic Scotch Eggs with your favorite vegan dipping sauce.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 40.8 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 3255 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
