Vegan Mushroom Suet Pudding with Horseradish Sauce

Vegan Mushroom Suet Pudding with Horseradish Sauce

This vegan mushroom suet pudding recipe will allow you to create the ultimate comfort food; the sort of meal you would have for a traditional pub lunch. The rich mushroom filling, paired with the horseradish cream, gives the perfect balance of flavours.

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This suet pudding is real comfort food, perfect for a Sunday lunch paired with vegetables. This recipe takes some time to cook, but it’s completely worth the effort for the warming, hearty result.

What is a suet pudding?

Suet pudding is a pudding that is usually steamed or boiled. The dish can be made both sweet, like a typical British pudding, or savoury, like this mushroom version.

Sweet variations of the dish often use currants, raisins and other fruits. Savoury suets usually combine the outer pastry with a filling of meat such as lamb or beef but this vegan version uses a delectable braised mushroom inside.

What is silken tofu?

Silken tofu is made in the same way as your standard firm tofu, but the soy milk isn’t curdled and the tofu is not pressed.

This means it’s full of moisture so it works well for blending into foods like dressings, sauces and dips.

It’s great at adding a creamy texture, emulsifying the mixture well.

Variations on mushroom suet pudding

Horseradish is not for everyone, with its spicy, eye-watering taste. If you’re not a fan of the strong flavour, you can use a condiment with slightly less of a kick. Mustard is a great alternative to horseradish as it still has a bit of heat but there are some slightly more subtle options.

The standard yellow mustard, often used in hot dogs, is low in heat because yellow seeds aren’t as strong. Some stronger, spicier types of mustard include Dijon and English mustard.

The braised mushroom filling in this vegan mushroom recipe creates a perfectly hearty inside to the pastry, but you can also add a meat substitute to this dish for some extra meaty texture.

To make these puddings it might be handy to have four 8cm pudding moulds to form the pudding.

Total Time: 2 hours

Prep Time: 1 hour

Cook Time: 1 hour

Calories: 646

Servings: 4

Rating:  

Total Time: 2 hours

Calories: 646

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the pastry
  • 75 75 g self-raising flour
  • 0.25 0.25 tbsp thyme
  • 50 50 ml water
  • 37.5 37.5 g vegetable suet
  • 0.25 0.25 tsp sea salt
  • For the filling
  • 0.25 0.25 tbsp vegetable oil
  • 100 100 g mushrooms, chopped
  • 0.25 0.25 tbsp thyme
  • 0.25 0.25 tbsp vegan Worcestershire sauce
  • 25 25 ml Guinness
  • 0.25 0.25 onion, sliced
  • 0.5 0.5 cloves garlic, puréed
  • 0.5 0.5 tbsp horseradish, grated
  • 62.5 62.5 ml vegetable or mushroom stock
  • 0.25 0.25 tbsp cornflour, mixed with 1 tbsp water
  • For the sauce
  • 37.5 37.5 g silken tofu
  • 0.25 0.25 tbsp Dijon mustard
  • 0.25 0.25 tsp maple syrup
  • 1 1 tbsp horseradish, grated
  • 0.25 0.25 tbsp lemon juice

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. To make the pastry, in a large bowl, mix together the self-raising flour, suet, thyme and sea salt.
  2. Slowly add the water, whilst continually mixing, until a dough is formed.
  3. Wrap the pastry in cling film and leave in the fridge until ready to use.
  4. Next, for the filling, in a medium sized pan, heat the oil over a medium heat. Add the onion, mushrooms, garlic and thyme, and cook for 3-4 minutes until starting to brown.
  5. Add the horseradish, vegan Worcestershire sauce, stock and Guinness, and leave to simmer for 5-6 minutes, before adding the cornflour mix, whilst stirring, until thickened.
  6. Then, roll out the pastry until 1cm thick and line the moulds with the pastry.
  7. Fill the pastry with the mushroom mix. Cut circles out of the pastry, large enough for lids, and crimp the edges together to seal the puddings.
  8. Place the pudding dishes in a deep oven tray and fill the tray with boiling water, so that it comes quarter of the way up the pudding moulds.
  9. Cover the whole tray with tin foil and place in the oven for 45 minutes.
  10. To make the horseradish sauce, using a stick blender, blend the tofu, horseradish, mustard, lemon juice and maple syrup together.
  11. Pour the sauce over the pudding or serve in a small jug.

Each 344g serving provides:

31g Fat, 13g Saturates, 83g Carbohydrate, 8g Sugars, 6g Fibre, 14g Protein, 2.8g Salt.

 

Fancy something on the sweet side? Try making this vegan steamed jam suet sponge pudding!

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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