Scotch Egg
[Vegan]

To Make the Mustard Sauce:

1. Combine the yellow mustard and the maple syrup in a small bowl. Add a pinch of curry if you'd like and whisk together.

To Make the "Egg":

1. Cook the lentils and pulse with a blender or food processor, be careful not to over-process them. Add gluten-free breadcrumbs and set some aside for the crust. You can optionally add one or two teaspoons of the mustard sauce, season with salt, and combine well. Let the mixture sit for about 10 minutes to let the breadcrumbs absorb moisture.
2. In the meantime, prepare the avocados. Halve them lengthwise, and carefully remove the stone and skin. Bring the two halves back together and cover them from the outside with the lentil mixture. It helps to first form a small “bowl” into which you place the avocado, then close the bowl and smooth.
3. Mix the remaining breadcrumbs with some chopped parsley, and carefully roll the egg-shaped balls in the breadcrumb mixture. Put on a baking sheet and bake for 15 minutes at 350°F.
4. If you use the optional mustard sauce, slice the baked Scotch Egg in half, and fill the avocado’s pit hole with the sauce.