Vegan Classic Scotch Eggs

Indulge in the hearty and nostalgic flavors of *Vegan Classic Scotch Eggs*, a plant-based twist on a beloved British favorite. This recipe creatively combines chickpea flour, infused with the distinct umami of kala namak, to recreate the "egg" center, while a savory lentil mixture, seasoned with cumin, paprika, and garlic, forms the perfect protein-packed coating. Gently browned in coconut oil and baked to golden perfection, these satisfying vegan scotch eggs boast a crispy breadcrumb crust with a tender, flavorful interior. Ideal for picnics, brunches, or as a snack, serve these delightful bites with your favorite vegan dipping sauce for a truly comforting treat. Ready in under 90 minutes, this wholesome and innovative dish is sure to impress both vegan and non-vegan palates alike!

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a baking sheet with olive oil.

Step 2

In a medium saucepan, whisk together the chickpea flour, nutritional yeast, turmeric, kala namak, and water until smooth.

Step 3

Cook this mixture over medium heat, stirring continuously, until it thickens to a custard-like consistency. This should take about 8-10 minutes.

Step 4

Remove from heat and let it cool slightly, then form the mixture into four egg-shaped balls. Set aside.

Step 5

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.

Step 6

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.

Step 7

Add the cooked lentils to the skillet along with cumin, paprika, salt, and pepper. Stir well and cook for an additional 2 minutes.

Step 8

Transfer the lentil mixture to a food processor and pulse until a thick, slightly chunky paste forms. Let cool enough to handle.

Step 9

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.

Step 10

Roll each encased 'egg' in the breadcrumbs to coat evenly.

Step 11

In a skillet, heat the coconut oil over medium heat. Brown each 'egg' lightly on all sides, which should take about 5 minutes.

Step 12

Place the browned 'eggs' on the prepared baking sheet and bake in the oven for 15 minutes, or until fully heated through and crispy.

Step 13

Let cool for a few minutes before serving. Enjoy your Vegan Classic Scotch Eggs with your favorite vegan dipping sauce.

Nutrition Facts

Serving size	(1367.5g)

Amount per serving	% Daily Value*
Calories	2745.8

Total Fat 148.7g	0%
Saturated Fat 41.5g	0%
Polyunsaturated Fat 10.0g
Cholesterol 0mg	0%
Sodium 5119.1mg	0%
Total Carbohydrate 271.7g	0%
Dietary Fiber 50.9g	0%
Total Sugars 40.8g
Protein 91.0g	0%

Vitamin D 0IU	0%
Calcium 293.4mg	0%
Iron 27.6mg	0%
Potassium 3254.9mg	0%

*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.

Source of Calories

Fat: 48.0%

Protein: 13.1%

Carbs: 39.0%