Vegetarian Scotch Eggs
These Vegetarian Scotch Eggs are a tasty meat-free twist on a classic favourite. Perfect for picnics and lunchboxes alike!
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NutritionPer Serving
- Calories285
- Carbs12g
- Protein30g
- Fat12g
- Saturates2.8g
- Sugars3.6g
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!
These Vegetarian Scotch Eggs put a tasty meat-free spin on the classic picnic favourite. Using vegetarian sausages means you still get all the flavour and satisfaction of the original, and some brands are so convincing that even meat eaters might not realise they’re vegetarian!
This recipe was inspired by our much-loved Scotch Eggs and suggested by Sami P from our Facebook Group. We gave her method a try and can confirm they’re absolutely delicious.
Scotch Eggs might not be the first thing that springs to mind when you’re looking for lighter options, but we’ve made a few clever swaps to create a version that’s perfect for sharing at picnics, packed lunches, or buffet spreads.
What diets are these Vegetarian Scotch Eggs suitable for?
Like the title suggests, these Vegetarian Scotch Eggs are suitable for those following a vegetarian diet. They’re also gluten and dairy-free.
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make these Vegetarian Scotch Eggs?
These Vegetarian Scotch Eggs are dead easy to make, with no fancy kitchen gadgets or ingredients. You’ll find everything on your local supermarket shelves.
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How many calories are in this Vegetarian Scotch Eggs recipe?
There are only 285 calories in one serving of this Vegetarian Scotch Eggs recipe, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
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.
Step 1
Bring a pan of water to the boil and, using a large spoon, lower 2 eggs into the pan. Bring back to the boil, then lower the heat and simmer for 10 minutes.
Step 2
Preheat the oven to 190ºC and spray a baking tray with low-calorie cooking spray.
Step 3
Remove the pan from the heat, then drain off the water. Add the boiled eggs to a bowl of iced water and leave to cool.
Step 4
Place the defrosted sausages into a bowl and mash well. Then form a large ball and divide the mixture into two.
Step 5
Peel the eggs and pat dry using some kitchen paper. Wrap one half of the sausage mixture around each egg, ensuring that the eggs are fully encased (we used a piece of cling film to wrap the eggs it makes it mess free and easier to shape).
Step 6
Beat the remaining egg in a bowl, and add the breadcrumbs to another. Dip each scotch egg into the beaten egg, then roll in the breadcrumbs — getting a good coating on all sides. Place onto the baking tray and repeat with the second egg.
Step 7
Spray with low-calorie cooking spray and pop into the oven for 15-20 minutes — turning halfway through, until golden brown and crisp.
What could I serve alongside these Vegetarian Scotch Eggs?
These Vegetarian Scotch Eggs are delicious all on their own, or you could serve them with lots of different slimming-friendly picnic options! Here are some ideas:
How do you know when these Vegetarian Scotch Eggs are cooked?
You’ll know your Vegetarian Scotch Eggs are ready when the breadcrumbs are crisp, crunchy and beautifully golden all over, and the filling is piping hot right through to the middle. This will take around 20 minutes in total.
How long can you keep these Vegetarian Scotch Eggs in the fridge?
Once you’ve served up your Vegetarian Scotch Eggs, ideally you should eat them within 4 hours.
If you allow any leftovers to cool, be make sure to refrigerate in a container with a lid. You can keep leftovers of Vegetarian Scotch Eggs in the fridge for approximately 3 days or so.
Can I freeze these Vegetarian Scotch Eggs?
No, we don’t recommend freezing this recipe.
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Vegetarian Scotch Eggs
These Vegetarian Scotch Eggs are a tasty meat-free twist on a classic favourite. Perfect for picnics and lunchboxes alike!
-
Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 285
- Carbs 12G
Instructions
- Bring a pan of water to the boil and, using a large spoon, lower 2 eggs into the pan. Bring back to the boil, then lower the heat and simmer for 10 minutes.
- Preheat the oven to 190ºC and spray a baking tray with low-calorie cooking spray.
- Remove the pan from the heat, then drain off the water. Add the boiled eggs to a bowl of iced water and leave to cool.
- Place the defrosted sausages into a bowl and mash well. Then form a large ball and divide the mixture into two.
- Peel the eggs and pat dry using some kitchen paper. Wrap one half of the sausage mixture around each egg, ensuring that the eggs are fully encased (we used a piece of cling film to wrap the eggs — it makes it mess free and easier to shape).
- Beat the remaining egg in a bowl, and add the breadcrumbs to another. Dip each scotch egg into the beaten egg, then roll in the breadcrumbs — getting a good coating on all sides. Place onto the baking tray, then repeat with the second egg.
- Spray with low-calorie cooking spray, and pop into the oven for 15-20 minutes — turning halfway through, until golden brown and crisp.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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If you’ve made these Vegetarian Scotch Eggs and loved them, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
17 comments
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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