Meatless Farm
In need of a vegan scotch egg recipe? Our friends at Meatless Farm have come to the rescue. With a flavourful ‘eggy’ centre, a meaty outer layer and a crispy coating, it ticks all the boxes. Perfect for summer picnics, picky bits dinners and sharing platters.
Makes 4 scotch eggs
For the ‘eggy’ centre:
½ block firm tofu
1 tsp nutritional yeast (Marigold)
½ tsp black salt
½ tsp mustard
¼ tsp turmeric
For the meaty outer layer:
1 pack Meatless Farm Chilled Mince
1 tsp dried thyme
1 tsp dried sage
1 tsp paprika
Pinch cayenne
Salt & pepper to taste
To coat:
1 tbsp mustard mixed with 1 tbsp vegan mayo (for brushing)
Breadcrumbs
Neutral oil for deep frying
In need of a vegan scotch egg recipe? Our friends at Meatless Farm have come to the rescue. With a flavourful ‘eggy’ centre, a meaty outer layer and a crispy coating, it ticks all the boxes. Perfect for summer picnics, picky bits dinners and sharing platters.
Makes 4 scotch eggs
1. Make the tofu centre:
• Blend tofu with nutritional yeast, black salt, mustard and turmeric until smooth.
• Set aside or chill briefly to help firm up.
2. Make the meaty mix:
• In a bowl, mix Meatless Farm Mince with thyme, sage, paprika, cayenne, salt and pepper.
3. Assemble:
• Flatten a scoop of mince in your palm.
• Make a little well in the centre and spoon in the tofu mixture.
• Gently wrap mince around the tofu to seal and shape into a ball.
4. Coat:
• Brush each ball all over with the mustard mayo mix.
• Roll in breadcrumbs until fully coated.
5. Cook:
• Deep fry until golden and crispy.
• Remove and let drain on kitchen paper.
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!
