Reading Time: 2 minutes The vegan creme Scotch egg (Photo: Supplied)
Reading Time: 2 minutes

A vegan food producer is offering customers a sweet Scotch Egg made entirely free from animal products.

The Eggstraveganza, made by Food! By Lizzi, is now available for the third Easter running. It features a handmade dark chocolate crème egg center, wrapped in chocolate cake, coated in crispy breadcrumbs, and deep-fried. It is a sweet twist on traditional Scotch Eggs, which feature a boiled hen’s egg, wrapped in meat, covered in breadcrumbs, and fried.

It is available in multiple flavors, including one with a white chocolate egg center, as well as Parma Violet, Mint, and Biscoff options.

Vegan egg

Food! By Lizzi told Plant Based News that it specializes in savoury vegan Scotch Eggs, but ‘when the Cadburys Creme Egg Scotch Egg craze hit [which saw fans coat the eggs in cake and chocolate sprinkles] it seemed like a natural progression’.

“I saw articles online a few years ago about Cadburys’ version and thought, we (vegans) need some of that!” Owner Lizzi told PBN.

“I feel a bit like a mad scientist sometimes, but I’m always looking for ways to make vegan food even more exciting to prove we don’t just eat leaves and twigs. I found myself wondering – if it isn’t deep fried is it really a Scotch Egg?”

Vegan Easter

This year has seen a spate of vegan Easter treats being launched, notably a vegan alternative to the traditional Cadbury’s Creme Egg, created by mother-daughter company Mummy Meagz.

The egg has, which was developed five years ago, is now available online. Its makers claim it tastes just as good ‘if not better’ than its dairy-laden counterpart.

“We didn’t see why people should miss out on an indulgent Easter treat just because of their ethical lifestyle choices,” said Mummy Meagz owner, Meagan Boyle.

“As vegans we don’t want to eat any products derived from any animal. To us, a ‘regular’ cream egg isn’t normal, as we don’t think drinking milk from a cow is normal!”We’d rather eat something that is made 100 percent from plants, but tastes as good as, if not better than, the dairy alternatives.”

Maria Chiorando

Maria is the editor of Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle.