Vegetarian Scotch Eggs

Vegetarian Scotch Eggs - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb! 

They’re a great twist on the traditional pork based recipe, plus some brands of vegetarian sausages are so tasty, people might not even believe this is a vegetarian recipe.

Inspired by our popular Scotch Eggs recipe, these Vegetarian Scotch Eggs were suggested by Sami P, from our group, so we just followed the recipe that she uses. We think you’ll agree that they’re yummy!

Vegetarian Scotch Eggs aren’t usually the first food item you think of when slimming, but with our creative use of ingredients, we’re sure these will be a hit, wherever you serve them.

What diets are these Vegetarian Scotch Eggs suitable for?

As the name suggests, these Vegetarian Scotch Eggs are suitable for vegetarian diets!

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make these Vegetarian Scotch Eggs?

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This Vegetarian Scotch Eggs recipe does not require any special ingredients, however, we do recommend a good baking tray is always useful for so many recipes, including the one below!

How many Calories are in this Vegetarian Scotch Eggs recipe?

There are 226 Calories per portion in this Vegetarian Scotch Eggs, which means it falls into our Everyday Light category.

This Vegetarian Scotch Eggs is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Vegetarian Scotch Eggs

Our Vegetarian Scotch Eggs work so well for slimming-friendly lunches and picnics whether you’re calorie counting or following a plan like Weight Watchers!
  • Prep Time
    15 MINS
  • Cook Time
    20 MINS
  • KCals 226
  • Carbs 0.5G
  • WW Points:
  • 8 Green
  • 5 Blue
  • 5 Purple


  • 2 eggs
  • 4 Linda McCartney Red Onion & Rosemary Sausages defrosted
  • 1 egg beaten
  • 20 g Smash
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often


  1. Using a large spoon, lower the eggs into a pan of boiling water. Bring the water back up to the boil then lower the heat so the water is simmering.
  2. After 10 minutes, remove from the heat, drain off the water and run the eggs under the cold tap until they are cool.
  3. Take the defrosted sausages and mash them together in a bowl.
  4. Mix the sausage meat so it forms into a large ball.
  5. Split this into 2 equal halves.
  6. Peel the eggs, then take one half of the sausage meat and mould it around the boiled egg.
  7. Dip each egg into the beaten egg, then quickly roll it in the Smash. You only need a thin coating of Smash.
  8. Place each coated egg onto a baking tray and spray with low calorie cooking spray.
  9. Cook at 190°C for 15-20 minutes, turning once halfway through.
  10. Remove from the oven then serve either slightly warm or chilled.

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See what others have to say

KarenSaturday 23rd July 2022

Fantastic recipe. No problem getting sausagemeat to stick. Forgot to spray with oil and Absolutely fine.
Added grated Parmesan to Smash for the coating.


    SharonTuesday 26th July 2022

    Hi Karen, thanks for your lovely comment, we’re so pleased you enjoyed this recipe! Thanks for your tip, adding Parmesan to the Smash sounds tasty! For those who want to follow this tip and need this recipe to be completely vegetarian please note you will need to use a vegetarian Italian hard cheese as Parmesan contains animal rennet.


JanetSaturday 7th September 2019

Dry the egg once peeled, then cover in ‘sausage’. Then I use raw couscous and cook in air fryer.


AliFriday 8th June 2018

I made these this week and they tasted fab, were delicious with a salad and even my hubby loved the taste and took one to work for lunch. Thank you for such inspiring and fantastic recipes so we don’t feel deprived whilst cutting back!


HelenWednesday 18th April 2018

Hi, could you freeze these once cooked?


MillyWednesday 4th April 2018

Hi how long do they last in fridge after cooking ?


Abbi WoodwardMonday 29th January 2018

Any advice to actually keep the Linda McCartney sausage mix to stay on the egg? I spent ages moulding and squashing it around the boiled egg but it just would not stay on. Finally managed it and as soon as they went in the oven they all cracked and fell apart again. Any tips would be fab!


SarahSaturday 23rd September 2017

Just made these, they’re cooling as I type. I found tut difficult to get the sausage to stick so rather than dipping in the egg, I beat egg into the mashed “sausage” and found it easier to Mould and stick it then. Looking forward to trying one soon


Jackie JonesThursday 7th September 2017

Do you cook any of the coatings first? I’d like to use quinoa to coat?


SamSaturday 8th April 2017

I can’t have smash can you use normal mashed potato?


    KateTuesday 11th April 2017

    Hi Sam
    Not really as it’s used for the coating on the outside of the eggs. However, there are also many other things you could use Crushed Rice Crispies or Cornflakes, Breadcrumbed Wholemeal Roll, Cous Cous, Quinoa, Bulgar Wheat for example


NikkiSunday 28th August 2016

Stupid question alert: Do you have to make the smash up first or just use the powder? I’ve never used it before so not sure how it works


    TracyMonday 16th January 2017

    Use it as I powder x


Ann BonnerSunday 14th August 2016

Do you cook the sausages first or not?


    KateMonday 15th August 2016

    No, you mash up the defrosted sausages and you cook them after you wrap the eggs in them.


vickey loweWednesday 3rd August 2016

Hiya, ive been using couscous as the ‘breadcrumbs’, ive also been cooking them in my actifry as they stay rounder. Thanks for this idea though.


    Lisa simmsThursday 29th September 2016

    I like your style!!
    Silly question though, do you cook the couscous first?! X


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