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Vegetarian Scotch Egg

Yield: 4 Scotch Eggs

Total Time: about 1 hour


  • 4 soft boiled eggs

  • 1 additional uncooked egg

  • 1 can garbanzo beans or chickpeas

  • 1 package Beyond Burger - two patties

  • 1 tablespoon mustard - I used a spicy beer mustard

  • 1 tablespoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon cumin powder

  • ½ teaspoon chili powder

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ cup flour

  • 1 ½ cups panko breadcrumbs

  • Oil for frying

  • Chips for decor - optional

  • Kale salad bed - optional


  1. Soft boil the four eggs. Bring a pot of water to a boil and then gently drop in the eggs 1-by-1 using a spoon. Boil for 6 minutes (set that timer) and then immediately transfer to an ice bath to cool while you prep the “meat” and sides of choice (I made a kale salad).

  2. Cook the Beyond Burger patty in a frying pan with a little bit of oil. Cook until patties have turned almost completely light brown. Remove from heat and let chill for a few minutes.

  3. Strain the garbanzo beans. You can save the juice, A.K.A. aquafaba, and use it as an egg replacer in this vegan cookie recipe! You do not need the aquafaba for this Scotch Egg recipe.

  4. In a food processor, combine the garbanzo beans, cooked Beyond patties, the mustard, and all the spices (oregano, salt, cumin, onion powder, garlic powder) and blend until you achieve a mushy texture.

  5. Begin to heat your oil. In a large saucepan add about 2-3 inches of oil. You want your oil to be about 375 degrees. Be sure to test it before you drop in the Scotch Eggs.

  6. Very, very carefully peel those soft boiled eggs and then set on a folded paper towel so they have a good cushion while they wait to be wrapped.

  7. Set up your station with the “meat” puree, flour, breadcrumbs, peel soft boiled eggs, and that final egg all whisked up.

  8. Divide the “meat” into quarters.

  9. Cover the soft boiled egg with a “meat” quarter. I did this by flattening the puree into sections and then slowly wrapped them around the eggs while smoothing the mix over to connect gaps. Work slowly and gently because you don’t want to puncture the eggs.

  10. Once the egg is wrapped with the “meat” puree, roll it in the flour. Then roll it in the egg mixture, using your hands to make sure it’s totally coated, and then roll it in the breadcrumbs.

  11. Place the completely covered Scotch Egg on a plate and repeat steps 9 & 10 until you have four Scotch Eggs.

  12. Confirm the oil heat and then drop in the Scotch Eggs, one at a time, until they are golden brown in color. Use a long spoon to transfer the Scotch Eggs in, around, and out of the pot of oil.

  13. Place finished Scotch Eggs on a paper towel to remove excess oil and prepare your plates. I served my Scotch Eggs with a kale & radish salad with a garlicky dressing and topped the Scotch Eggs with some kale & beets chips for a designer look.

  14. Serve and enjoy! Cheers!

click through to see photos of the process

Even as a vegetarian I find myself regularly in awe of dishes that feature actual meat. Over three years ago I went to this party in Iowa and there was this table that had this display of duck meat and I think about it every couple of days. A Scotch Egg has also been heavily weighing on my mind for a couple of years and I needed to do something about it. On my Instagram I conducted a poll to see what type of recipe people were interested in and a futuristic, savory & nutritious meal won the votes. I thought a lot about the future of food & health and what that looked like. I eventually decided to create something that felt sci-fi-ish or from a fantasy land and decided on this Scotch Egg even though it’s English name’s sake dates back to 1805. There are AT LEAST 10 other countries in the world though that have a similar dish with even deeper roots. Anyways! When I think about the future of food, I want to believe that we’ve gotten to a place that practices moderation and where diet culture is dead. This dish was entirely vegan with the exception of the egg and it had a lot of nutritional value but was still heavy & warm & served with chips. I could write paragraphs about my opinions on a vegan lifestyle but I’ll have to save that for another time. I hope y’all will give this dish a try and also have some fun decorating it! Cheers!

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