Seitan preparation:

Bring the broth to a boil in a large pot.

Mix the Seitan Fix with the salt.

Mix the water with the soy sauce and sesame oil.

Add about ⅔ of the water to the seitan powder and knead. Gradually add more water so that there are no dry spots on the seitan. But it shouldn’t get too wet either. The result should be a firm, tough dough.

Cut the raw lump of seitan into slices, about 1 centimeter thick.

Cook the seitan slices in the broth for about 20 minutes, strain and let cool.

Preparation of the sausage mixture for the vegan Scotch eggs:

Simmer the oat groats with 250 ml of water at a low temperature for 15 minutes. Then let it cool down.

Cut the seitan meat into coarse pieces. Put these in a food processor and chop finely.

Then mix the seitan with the onions.

Add the oat groats and all the spices to the meat. Mix and knead until a nice bond is formed.

Then knead in the chickpea flour.

Forming the vegan Scotch eggs:

Take two vegan egg halves and press them together.

Quarter the vegan sausage mixture.

Form one part as a coating around the first egg. Press the meat mixture firmly around the egg.

Repeat this step for the 3 additional Scotch eggs.

Breading the vegan Scottish eggs:

Roll the coated eggs in the mixed chickpea flour.

Then turn in panko.

Frying the vegan Scotch eggs:

Heat the oil in a deep fryer or small saucepan to 170-175°C. If you use a saucepan, use a kitchen thermometer. The fat should not get hotter than 180°. If necessary, remove the pot from the flame for a short time.

Fry the Scottish eggs one at a time in the hot oil for 4-5 minutes. Turn occasionally while frying so that the Scotch eggs are evenly cooked.