An easy recipe for vegetarian picnic eggs also known as vegetarian Scotch eggs.

VEGETARIAN SCOTCH EGGS

What are Scotch eggs?

Scotch eggs are traditionally soft or hard-boiled eggs encased in sausage meat and coated in breadcrumbs before they are deep fried or baked.

ARE VEGETARIAN SCOTCH EGGS SCOTTISH?

They aren't actually Scottish, even though they are called 'Scotch' eggs. Scotch is an old term for Scottish.

They are said to have been invented by Fortnum & Mason back in 1738.

They're very popular in Scotland and these vegetarian Scotch eggs are made with vegetarian haggis instead of sausage meat, so definitely Scottish.

Vegetarian haggis is available in Supermarkets (unfortunately in the meat aisle) or online from haggis.co.uk, they deliver in the UK and internationally.

VARIATIONS

You could also use veggie sausages to make these, just mash them first, so they can be moulded around the egg.

Alternatively you could use a falafel mixture. Homemade falafel mix, not cooked falafel, which would not mould around the eggs.

also try Instant Vegan Haggis, Neeps & Tatties Burgers

WHICH EGGS?

You may be surprised to see an egg recipe as most of my recipes are vegan these days.

While we mostly eat a vegan diet, my son and I are veggie. So vegans look away.

Scotch eggs are made with either soft boiled or hard-boiled eggs.

The size doesn't matter, the bigger the egg, the bigger the Scotch egg. Of course do make sure they are free range.

THE COATING

The eggs are wrapped in a soft mixture of veggie haggis, peanut butter and spices. You could also mash veggie sausages and mix that with the peanut butter and spices. 

You can make the soft coating as spicy as you like.

THE CRUMB TOPPING

As these are Scottish 'Scotch' eggs, they are coated of a crumb made from oats.

You can also coat the eggs with homemade breadcrumbs or panko breadcrumbs.

You can add spices to the crumb topping as well as adding it to the soft coating.

PICNIC EGGS

Scotch eggs are also known as picnic eggs or tiffin eggs.

Whatever you call them they're are a breeze to make and yes they are perfect for picnics, but they are also good for lunch boxes and for dinner with a salad.

They are a real comfort food and very satisfying. The filling wraps itself around the egg like a hug.

For more Scottish recipes have a look at my recipe index of Scottish Recipes for Vegans and Vegetarians

WHAT IS VEGETARIAN HAGGIS?

If you don't live in Scotland you may not have tried or heard of veggie haggis, although it is now recognised more around the world.

It's a tasty mixture of finely diced and cooked vegetables, spices, seeds, oats and pulses.

I won't tell you what's in original haggis (you can thank me for that), but vegetarian haggis is made of lots of yummy bits and pieces and is usually suitable for vegans too. It's a real treat.

It comes like a big, fat sausage in a plastic coating.

It's ready to use in dishes like a savoury mince. You can use it to make veggie haggis burgers, pasties, pies and beer battered haggis balls which are delicious.

I've also heard of people making filo pies, sausage rolls, toasties and stovies with it. I make slow cooker stovies with veggie mince.

You'll see a selection of recipes at the end of the post.

HOMEMADE VEGETARIAN HAGGIS

If you can't get hold of vegetarian haggis, it is possible to make your own.

Johanna over at Green Gourmet Giraffe has a excellent recipe for veggie haggis.

Or you can buy it online from haggis.co.uk (and no I'm not working with them).

MORE RECIPES USING VEGETARIAN HAGGIS

1. Red Peppers Stuffed with Veggie Haggis & Mushrooms - Planet Veggie
2. Veggie Haggis, Mash & Baked Bean Pasties - Tinned Tomatoes
3. Vegan Haggis Burgers - Allotment 2 Kitchen
4. Vegetarian Haggis Wellington - Inside the Wendy House
5. Vegan Haggis & Red Lentil Loaf - Tinned Tomatoes
6. Vegan Beer Battered Haggis Bites - Tinned Tomatoes

BURNS NIGHT

These Scotch eggs are really a summer recipe, but we traditionally serve haggis on Burns Night here in Scotland. so they would be great to serve on Burns Night.

Robert or Rabbie Burns as we also know him was our national poet.

He wrote romantic, funny and thought-provoking poems as well as ballads.

He was born in Ayrshire in Scotland on 25 January 1759 and only lived until he was 37 years old, but three centuries later we still celebrate his birthday with Robert Burns poems, Burns Suppers (which of course involve haggis, whisky, kilts and bagpipes) and ceilidhs.

So why not make Vegetarian Scotch Eggs next Burns Night and celebrate him with us?

WHAT YOU NEED TO MAKE VEGETARIAN SCOTCH EGGS

1. Hard boiled eggs
2. Vegetarian haggis (or mashed vegetarian sausages)
3. Porridge oats
4. Flax seeds (optional)
5. Peanut Butter (crunchy or smooth)
6. Ground cumin
7. Dried coriander
8. Black pepper

HOW TO SERVE VEGETARIAN SCOTCH EGGS

• On their own - they are really filling.
• With chutney - for that extra piquance
• For lunch - with salad
• For dinner  - with tatties, neeps and gravy for dinner
• Buffet dinner - serve with salad, crunch vegetables, coleslaw, pickles and olives.

CHUTNEYS & PICKLES TO SERVE WITH SCOTCH EGGS

1. Apple & Red Onion Chutney
2. Easy 10 Minute Pickled Onions
3. Homemade Cheeseboard Chutney
4. Hot Mango Chutney
5. Plum & Apricot Chutney
6. Red Pepper Sweet Chilli Sauce
7. Smutty Sweet Chilli Jam

pin it for later

HOW LONG CAN SCOTCH EGGS BE STORED IN THE FRIDGE?

Cooked Scotch eggs will can be kept in an airtight container in the fridge for 4-5 days.

Uncooked Scotch eggs can be kept in an airtight container in the fridge for 2-3 days.

CAN SCOTCH EGGS BE FROZEN?

Yes, Scotch eggs can be frozen before they are baked or deep fried.

They can be frozen for 3-4 months.

To reheat them from frozen, defrost them in the fridge overnight, then bake or deep fry them until cooked through and crisp.

Vegetarian Scotch Eggs

Yield: 4

Author: Jacqueline Meldrum

Prep time: 10 MCook time: 20 MTotal time: 30 M

Vegetarian picnic eggs also known as vegetarian Scotch eggs. This traditional picnic food is brought up to date with a filling of veggie haggis, oats, peanut butter and spices. Perfect for picnics, lunch boxes and buffets.

Ingredients:

• 4 hard boiled eggs, quickly cooled in cold water, shells removed
• 150g/ 3/4 cup veggie haggis
• 25g/ 1/4 cup porridge oats, plus more for coating
• 3 tsp flax seeds (optional)
• 3 tbsp crunchy peanut butter (or smooth)
• 3 tsp ground cumin
• 1 tsp dried coriander
• a good grinding of black pepper
• 1 egg, whisked

Instructions:

1. Preheat the oven to 220c/200c fan/425f/gas mark 7.
2. In a large bowl mix together the veggie haggis, peanut butter and spices, then season with black pepper.
3. Pour the whisked egg into the haggis mixture and bring together into a sausage-style mixture.
4. Take each hard-boiled egg and wrap it firmly in the sausage mix, then roll it in oats. Do this with all the eggs.
5. Place on a baking tray and bake for 20-25 minutes until crisp.
6. Enjoy!

Notes:

Cooked Scotch eggs will can be kept in an airtight container in the fridge for 4-5 days.
Uncooked Scotch eggs can be kept in an airtight container in the fridge for 2-3 days.

Scotch eggs can be frozen before they are baked or deep fried.
They can be frozen for 3-4 months.
To reheat them from frozen, defrost them in the fridge overnight, then bake or deep fry them until cooked through and crisp.

Calories
319.79

Fat (grams)
20.99

Sat. Fat (grams)
6.68

Carbs (grams)
18.40

Fiber (grams)
3.69

Net carbs
14.70

Sugar (grams)
2.72

Protein (grams)
18.06

Sodium (milligrams)
213.38

Cholesterol (grams)
288.06

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lunch

Scottish, vegetarian

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