Vegan Scotch Eggs
These delectable vegan Scotch eggs are surprisingly easy to make and taste so good they’re hard to resist!
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With a creamy, egg mayonnaise-inspired filling inside flavourful veggie haggis and crisp, golden breadcrumbs, these vegan Scotch eggs are incredibly moreish.
While they offer a similar flavour to the traditional snack, these mini morsels are more like ‘picnic eggs’ which are bitesize versions of a Scotch egg, containing a scrambled centre rather than a whole egg.
They’re great as a vegan snack or lunch, as part of a vegan picnic, or served up on a buffet as vegan party food.
How to make vegan Scotch eggs
Start by making the egg-style filling. For these vegan Scotch eggs, we use firm silken tofu and vegan mayonnaise which gives the eggs a soft, creamy centre.
The vegan ‘egg’ is given a more authentic colour with a pinch of turmeric. Kala namak, or black salt, will give the filling a stronger, eggier flavour but you can use plain sea salt if you prefer.
Traditional Scotch eggs use sausage meat to encase the egg in the centre. This vegan recipe uses vegetarian haggis instead which, when combined with the tofu-based filling, makes the snack fully vegan.
Vegetarian haggis is usually made from vegetables, lentils, and oats and is widely available, sold as a large, chilled sausage.
It’s ideal for this recipe, as it’s easily mouldable and has a great flavour. Plus, as a ready-made product you don’t need to spend extra time making vegan sausage meat from scratch.
If you can’t get hold of vegetarian haggis, you can use an alternative vegan sausage or mince mixture instead. Be sure to choose a mixture that is sticky enough to hold itself together, and firm enough to hold its shape.
Moulding the vegan Scotch eggs can be fiddly to start with, but once you get the hang of it they’re quick and easy to put together.
Put down a sheet of cling film to prevent the haggis from sticking to surfaces or your hands, and spread out one ball of haggis at a time into a large, flat disc on the plastic wrap. Then place a spoon of tofu filling in the centre of the haggis, taking care not to overfill.
Use the cling film to carefully lift the edges of the haggis up and around the filling, pressing the edges together at the top to seal the haggis completely. With the Scotch egg still inside the cling film, you can gently roll it in your hands to smooth it into a neat ball. Repeat until the mixture is all used up.
Finally, coat the haggis balls in breadcrumbs and fry until golden. If you find your chosen haggis or alternative is a little too soft to handle, pop the Scotch eggs into the fridge or freezer for a short while to firm up before breading.
Can vegan Scotch eggs be cooked in an air fryer?
Yes! This vegan Scotch egg recipe is air fryer-friendly. The shaped and breaded haggis balls hold their shape well when air fried.
If using an air fryer, give each egg a generous coating of sprayable cooking oil on all sides before air frying to help give a golden, crisp appearance.
Air fried vegan Scotch eggs may be a little paler than the traditionally fried version, but they’ll be just as delicious.
Results may vary depending on your machine so keep a close eye on your Scotch eggs the first time you try this recipe and adjust accordingly.
As a guide, the Scotch eggs should be cooked for around 15 minutes at 200°C/400°F, turning half way through.
Total Time: 35 minutes
Cook Time: 5 minutes
Calories: 272
Servings: 8
Rating:
Nutritional information per serving:
Serving size
100g
calories
272
fat
11g
saturates
3.9g
carbs
30g
sugars
1.9g
protein
10g
salt
0.40g
Total Time: 35 minutes
Calories: 272
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- For the filling
- 18.75 18.75 g firm silken tofu, drained
- 0.125 0.125 Tbsp vegan mayonnaise
- 0.0625 0.0625 tsp Kala Namak (or sea salt flakes)
- 0.0625 0.0625 tsp black pepper
- A pinch of turmeric
- To assemble
- 62.5 62.5 g vegetarian haggis, packaging and skin removed
- 10.625 10.625 g gram flour
- 20 20 ml cold water
- 0.125 0.125 tsp sea salt flakes
- 0.125 0.125 tsp black pepper
- 0.25 0.25 Tbsp nutritional yeast (optional)
- 18.75 18.75 g panko breadcrumbs
- Vegetable oil, for frying
- Cling film for shaping the haggis
Method
- Place the tofu in a bowl with all the rest of the filling ingredients, gently mix everything together with a fork; you want to break up the tofu to resemble egg mayonnaise but be careful not to over mix. Taste to check the seasoning and set aside.
- Tear off a sheet of cling film and place on a flat surface. Divide the skinned haggis into 8 equal pieces and place one on the cling film. Use your fingers to flatten and spread out the haggis to a large, rough circle shape approx 8 cm in diameter. Place a heaped teaspoon of the tofu mixture in the centre of the haggis.
- Using the cling film to help you, carefully lift the haggis up and around the tofu mixture to encase it completely. Set aside while you make the other 7.
- When you are ready to cook, pour 4cm of vegetable oil into a deep, heavy based pan and place over a medium-high heat.
- Place the panko crumbs in a bowl and mix the gram flour, water, nutritional yeast and seasonings together in another to make a smooth batter.
- One by one, dip the haggis balls into the batter and then roll in the crumbs, ensuring they are fully coated.
- Gently lower them into the hot oil, working in batches if necessary, and cook for 4-5 minutes or until golden and crispy. Remove and drain on kitchen paper. Serve warm or cold.
Packing a picnic? Try including one of these vegan quiche recipes
