Vegan Scotch Eggs (No Egg!)

Ingredients

• 1 cup Brown or Green Lentils
• 2 cups Vegetable Broth
• 8 oz Mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• 1 cup Breadcrumbs
• 1/2 cup All-purpose flour
• 1/2 cup Aquafaba (chickpea brine)
• 1 teaspoon Spices (smoked paprika, thyme, sage)
• 2 tablespoons Oil

Instructions

1. 1In a medium saucepan (about 2-quart capacity), combine the 1 cup of Brown or Green Lentils with the 2 cups of Vegetable Broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender and have absorbed most of the liquid. Drain any remaining excess liquid from the cooked lentils using a fine-mesh sieve and set aside.
2. 2While the lentils are cooking, finely chop the 8 oz Mushrooms and the 1/2 medium Onion, and mince the 2 cloves of Garlic. Heat the 2 tablespoons of Oil in a large skillet (about 10-inch diameter) over medium heat. Add the chopped mushrooms, onion, and minced garlic to the skillet and sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Stir in the 1 teaspoon of Spices (smoked paprika, thyme, sage) and cook for 1 more minute until fragrant.
3. 3Transfer the cooked 1 cup of lentils and the sautéed mushroom and onion mixture to a food processor. Pulse the ingredients for 15-20 seconds, until they are well combined but still retain some texture and are slightly chunky. Do not over-process into a smooth paste.
4. 4Divide the lentil and mushroom mixture into 4 equal portions. Take each portion and firmly shape it into a round patty, approximately 1-inch thick and 3-inches in diameter.
5. 5Set up a dredging station by placing the 1/2 cup of All-purpose flour in one shallow bowl, the 1/2 cup of Aquafaba (chickpea brine) in a second shallow bowl, and the 1 cup of Breadcrumbs in a third shallow bowl.
6. 6Working with one patty at a time, first dredge it completely in the 1/2 cup of all-purpose flour, ensuring it is fully coated, then gently shake off any excess flour. Next, dip the floured patty into the 1/2 cup of aquafaba, turning to coat all sides. Finally, roll the patty in the 1 cup of breadcrumbs, pressing gently with your fingers to ensure an even and thick coating all around the patty. Repeat this coating process for all 4 patties.
7. 7Preheat your oven to 375°F (190°C). Place the 4 coated patties on a baking sheet. Bake for 30-35 minutes, or until the patties are golden brown and crispy on the outside.
8. 8Carefully remove the Vegan Scotch Eggs from the oven. Serve them warm or allow them to cool and serve them cold.

Substitutions

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