Vegan Black Pudding

Vegan Black Pudding

Find out how to make your very own vegan black pudding with this easy-to-follow recipe. Breakfasts will never be the same again.

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Black Pudding is an iconic British breakfast sausage and probably one of the last things you think possible to eat when following a plant-based diet.

Nevertheless, this recipe shows that there’s no need to miss out! Make your own vegan black pudding and try frying slices with some cooked potato chunks and fresh tomatoes for a delicious and nutrient-rich brunch.

What is black pudding made of?

Traditional black pudding is undoubtedly not for the faint-hearted. It is essentially pig’s or cow’s blood mixed with fat, grains, and seasoning and encased in animal intestines. Thankfully, this vegan black pudding recipe is far less horrific. This recipe combines black beans, mushrooms, and grains to replicate the texture of traditional black pudding, minus the unnecessary animal cruelty.

Activated charcoal powder works well in this recipe to give the pudding its signature black tone. It also has reported health benefits including improved kidney function, and lower cholesterol.

What does black pudding taste like?

Vegan black pudding has a distinct taste that is unlike a traditional vegan sausage. Black pudding has a much more earthy flavour. Additionally, people have compared the taste to stuffing.

Cook Time: 2 hours

Calories: 126

Servings: 8

Rating:  

Calories: 126

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 8.125 8.125 g pearl barley, well rinsed
  • 0.25 0.25 tsp brown miso paste
  • 0.125 0.125 Tbsp olive oil
  • 0.25 0.25 cloves garlic, peeled and chopped
  • 50 50 g black beans, drained and rinsed
  • 0.125 0.125 tsp dried thyme
  • 0.125 0.125 tsp grated nutmeg
  • 0.125 0.125 tsp sea salt
  • 0.25 0.25 Tbsp rice flour
  • 30 30 ml water
  • 0.125 0.125 tsp Bouillon powder
  • 12.5 12.5 g chesnut mushrooms, roughly chopped
  • 0.125 0.125 small red onion, peeled and finely chopped
  • 4.375 4.375 g oats
  • 0.125 0.125 tsp onion salt
  • 0.125 0.125 tsp all spice
  • 0.25 0.25 Tbsp activated charcoal powder (optional)

Method

  1. Place the barley in a saucepan with the water and add the miso and bouillon.
  2. Bring to a simmer and cook for around 45 minutes, or until tender – but not mushy. A lot of the water should have been absorbed, with a small amount remaining. Don’t drain this away.
  3. Heat the oil in a frying pan over medium heat and add the mushrooms, garlic, and onions with a pinch of salt.
  4. Fry for 5 minutes or until all the liquid has evaporated.
  5. Once the mushroom mixture is cooked, scrape it into a food processor.
  6. Add all the remaining ingredients and pulse until everything is combined, but it retains some texture.
  7. Preheat the oven to 165°C / 325°F / Gas mark 3. Scrape the mixture onto a large sheet of foil and carefully roll it up to make a large sausage shape.
  8. Twist the ends to seal before placing it in the oven to bake for 1 hour.
  9. Once cooked, remove the package from the oven and set aside to cool. The sausage will firm up as it cools, making it much easier to slice.
  10. Fry the sliced black pudding in a splash of oil until piping hot and serve.

Each 105g serving contains:

2.3g Fat, 0.4g Saturates, 1.1g Sugars, 0.45g Salt

 

Need some more breakfast inspo? Discover these filling vegan breakfast ideas!

 

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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