Vegetarian Scotch Eggs

Vegetarian Scotch Eggs

Makes 8 eggs

Ingredients

2 cups vegetable stock
2 bay leaves
4 oz tempeh, crumbled
2 large portobello mushrooms, diced small
1 large shallot, minced
2 cloves garlic, finely minced
1 tbsp fresh thyme leaves
1/4 tsp celery seeds
1/4 tsp red pepper flakes
1 1/2 tsp fresh tarragon, minced
2 tbsp red wine
1 tbsp vegan Worcestershire sauce
1 tsp freshly squeezed lemon juice
1 tsp sea salt
8 soft-boiled large eggs, peeled
2 quarts vegetable oil, for frying
For breading:
1 cup all-purpose flour
4 large eggs
1/2 tsp paprika
2 cups panko bread crumbs

Method

Bring vegetable stock to a simmer over medium heat. Add bay leaves and tempeh and simmer for 10 minutes. Remove tempeh from simmering liquid with a slotted spoon, discard bay leaves, and reserve the liquid.

To a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sauté mushrooms until tender and golden, about 7 minutes. Add shallot, garlic, thyme, celery seeds, red pepper flakes, and tarragon to the pan. Continue to cook until garlic is fragrant and lightly golden brown, about 1 minute. Remove skillet from heat and immediately deglaze with red wine and Worcestershire sauce. Stir to combine and allow mixture to cool for about 5 minutes.

Transfer the mushroom mixture to the bowl of a food processor and pulse until smooth. The mixture should be similar to a sausage or meatball consistency. If too thick, add a bit of the reserved vegetable stock. Set aside.

Heat 2 quarts of vegetable oil in a deep pot (the depth of the oil should be about 3 inches) to 350°F.

Prepare a breading station:

Place all purpose flour in wide bowl.

Beat eggs in a wide bowl.

Combine panko bread crumbs and paprika in a wide bowl.

1. Roll peeled egg in all-purpose flour
2. Take 1/4 - 1/3 cup mushroom mixture and make a sort of oval meatball shape with your hands and flatten it to create a patty.
3. Place the floured egg in the center of the patty and gently wrap the mushroom mixture around the egg, using your hands to mold it.
4. Gently dunk the wrapped egg into the beaten egg.
5. Then dunk into the panko mixture.
6. Repeat dunking in egg and breadcrumbs for a very good coating.
7. Fry until golden brown, about 3-4 minutes.

Allow the eggs to cool for a minute or so before cutting or eating (frying = hot!). Serve with a bit of hot mustard, pickles, and some English cheddar.
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