Your vegan meals just got a bit… fancier.
On this episode of EATKINDLY With Me, Nathan-Josias—a French plant-based chef residing in London—cracks the code for the perfect vegan Scotch egg.
Scotch eggs are traditionally a boiled egg wrapped in sausage, usually pork. The egg and sausage are coated in breadcrumbs and either baked or deep-fried. In his version, Nathan-Josias omits the egg and animal-based sausage, instead using potatoes and vegan sausage to create this mouthwatering dish.
Nathan-Josias uses agar agar—a gelatin-like substance derived from red algae—and cashew milk to create an egg white mixture. For a taste reminiscent of the original version, he uses Kala Namak, or Himalayan black salt to achieve an “eggy” taste.
And for the egg yolk, he uses potatoes. “Normally potatoes are not in the Scotch egg recipe,” Nathan-Josias explains. “But we’re going to use them to make the yolk.”
In order to achieve the egg shape, he uses an egg-shaped mold. To get a yellow look similar to a hen-derived egg yolk, he seasons the potatoes with turmeric. And don’t forget about the vegan meat! Nathan-Josias uses Beyond Meat sausage for his vegan Scotch eggs.
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