Vegetarian Scotch Eggs

Vegetarian Scotch Eggs

Over the past few months I have been in the kitchen making different versions of a Scotch Egg. All the the versions I have made so far have been with meat. As lovely as they are I decided to try a vegetarian one instead. My husband Howard and son Ted love a shop brought Scotch Egg but I do enjoy making my own. These ones were very well received by my little family so I’m sure we will be eating them again soon.

Do you love a Scotch Egg and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.

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  • Small saucepan
  • Vegetable peeler
  • Vegetable grater
  • Mixing bowl
  • Tablespoon
  • Teaspoon
  • Small bowl


  • Eggs x 4 medium
  • Dried Chickpeas x 200g
  • Buckwheat or plain flour x 4 tbsp
  • Sundried tomatoes x 6 – 8
  • Dried mixed herbs x 1 – 2 tsp
  • Salt and pepper to taste


  • Soak the chickpeas overnight in cold water in the fridge.
  • When you want to cook the chickpeas drain them through the colander and rinse.
  • Put them into a large saucepan and add enough water to cover them and about 2 inches more.
  • Add baking powder to the water and salt.
  • Next turn the hob onto high and bring to the boil.
  • Once boiling turn the heat down and reduce to a simmer.
  • Leave on the hob until the chickpeas are soft.
  • Depending on how old they are will depend on how long they take to soften.
  • The baking powder will help to soften them a bit faster.
  • When I cook chickpeas they do normally take around thirty to forty minutes to soften.
  • If you haven’t got the time then you can always use tinned instead.
  • Put a small saucepan onto the hob.
  • Boil the kettle and pour the boiled water into the pan.
  • Turn the heat on the hob and wait for the water to boil.
  • While waiting for the water to boil add salt to the water.
  • Once the water starts to boil carefully add in the eggs.
  • For soft boiled eggs boil for 5 minutes and for hard boiled 8 minutes.
  • When the eggs have boiled pour the water away and run under a cold tap.
  • Next keep the cold tap running and crack the eggs
  • Remove the shell under the cold tap.
  • Set the eggs to one side.
  • Put the chickpeas into the food processor
  • Add in the buckwheat or plain flour, sun dried tomatoes, dried mixed herbs and salt and pepper to taste.
  • Blend these ingredients together until they form a dough ball.
  • Wet your hands under the tap.
  • Scrunch these ingredients together in your hands.
  • Once everything is mixed together split the mixture into four parts.
  • At this point you may need to wet your hands again.
  • Grad a piece of the mixture and flatten it in the palm of your hand.
  • Put the egg in the middle and then wrap the meat around the boiled egg.
  • Set this aside and repeat the process for the other eggs.
  • Put all the scotch egg onto a plate and place in the plate in the fridge.
  • Cook the scotch eggs for 15 – 20 minutes or until they golden brown.
  • Remove from the oven and serve with chips and beans or salad.
  • Then enjoy.
Vegetarian Scotch Eggs

Vegetarian Scotch Eggs were a yummy meal and we will definitely be eating this one again soon. These are great for dinner but they can also be taken with you as a pack lunch. Plus you could make them part of a picnic too. Scotch eggs can also be made in advance of a meal and stored in the fridge until you want to cook them for lunch or dinner. However you decide to eat this dish, as always, please enjoy. Thank you xxx