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vegan scotch eggs

Vegan Scotch Eggs

These vegan scotch eggs are delicious. Creamy, crunchy, excellent served warm or cold. They’d be great quartered for a party, or you can eat them all yourself! Scotch eggs used to be my go-to for parties, but I’d never taken the time to veganize them before. There are so many other variations I’d like to try, but I decided to start with a simple pantry staples version. vegan scotch eggs

They were actually really easy to make. I steamed my potatoes in my Instant Pot the night before while I was making mashed potatoes, but you can cook them through however you’d like. Make sure you select roughly egg-sized potatoes that need no to minimal peeling and wash them well. vegan scotch eggs

I like the creaminess of golden potatoes, but I’d imagine others would work as well, especially reds. vegan scotch eggs

You can slice them in half and use a teaspoon to make an indentation before wrapping them in the sausage like I did, but retrospectively I’d wait until they’re fried for that step, as it was unnecessarily difficult to remember where to cut. Just wrap up the entire, cooked potato.

vegan scotch eggs

I haven’t tried baking these yet, but I definitely will soon. Let me know how it works if you do!

Vegan Scotch Eggs

These vegan scotch eggs are great as a main course or quartered for an unexpected party food even non-vegans are sure to love.


  • 1 roll of Lightlife Gimme Lean Sausage
  • 3 small golden potatoes cooked and chilled
  • 2.5 tablespoons cashew cheese such as this one, chilled
  • turmeric a pinch
  • smoked paprika to garnish
  • breadcrumbs about a half a cup
  • neutral oil for frying


  1. Lay out about a third of the sausage in the cling wrap, fold the plastic over, and roll it thin. Open the clingwrap up and place a potato in the center of it, then using the plastic to help, cover the potato completely. Roll in breadcrumbs, and fry until golden, flipping occasionally. While it's frying mix a bit of turmeric into your cashew cheese if you wish to make it more yellow. Drain, cool slightly, and slice. Scoop out the "yolk" area. I used a teaspoon, but a melon baller would work great as well. Fill with cashew cheese, and enjoy!

Recipe Notes

You'll also need some cling wrap or similar, as the sausage is extremely sticky to work with. I've wrapped peppers with it before without that step and was very cranky by the end of it, whereas this was a breeze.

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