Vegan Scotch Eggs

By Nikki Brown
November 5, 2017
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Author Notes: We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round. Kidney beans are high in both protein, fibre and slow-release carbs which keep blood sugar levels from spiking. Some other bean benefits are vitamin K1 – important for blood coagulation, folate – more commonly known as folic acid which is important during pregnancy – you could say – healthy eggs for healthy eggs!

The recipe can be found here -http://www.mynutricounter...
Nikki Brown

Serves: 4

For the “Egg Yolk” & “Egg White”

  • 80 grams mashed potatoes
  • 2 teaspoons curry powder
  • 1 piece pinch of salt
  • 1 piece pinch of pepper
  • 210 grams white rice
  • 150 milliliters coconut milk
  • 150 milliliters water
  • 1 piece pinch of salt

For the “Meat Crust”

  • 1 tablespoon flaxseed meal
  • 2.5 tablespoons water
  • 425 grams can red kidney beans
  • 2 tablespoons cilantro/coriander
  • 1 tablespoon cumin powder
  • 80 grams gluten-free flour
  1. Boil potatoes until fork tender.
  2. Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside.
  3. Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes.
  4. Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes.
  5. Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor.
  6. Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough.
  7. Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture.
  8. Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.

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