Are you ready to tease your taste buds with a remarkable vegan twist on the traditional black pudding? This Vegan Black Pudding recipe promises a flavorful and satisfying experience for both vegans and non-vegans alike. Bursting with wholesome ingredients and a burst of smoky deliciousness, this dish is sure to impress your meat-eating friends and family.
This Vegan Black Pudding recipe combines the earthy richness of black rice and lentils with the umami flavors of mushrooms, garlic, and onion. This is even more delicious with the addition of smoky paprika, mushrooms, and mixed herbs. The resulting black pudding is a beautiful blend of textures and flavors, making it a perfect addition to any plant-based dining table.
What is traditional black pudding?
Black pudding is one of those sausage that either you love or hate! Growing up we often had black pudding served at the barbeque wrap in tin foil and topped with onions. However, I was never aware of what black pudding is made of, and when you are following a plant-based diet is not something you want to eat. This sausage is not for the faint-hearted! This product is made during pig slaughter and is made from a few basic ingredients. Namely: buckwheat/barley, pork blood, and most often liver, lungs, or tongue. The whole thing is then tightly packed in an intestinal casing and seasoned. After filling, such black pudding is often steamed later.
Why You’ll Love this Vegan Black pudding:
Vegan-Friendly: This recipe is entirely plant-based, free from any animal products, and suitable for vegans, vegetarians, or anyone seeking a meat-free alternative.
Delicious Flavor: The combination of mushrooms, onion, garlic, smoked paprika, and other herbs creates a nice and satisfying, umami-rich taste that you will absolutely love.
Versatile: This Vegan Black Pudding can be enjoyed as a main course served alongside various sides or as a delicious addition to your breakfast or brunch.
This recipe is
Easy
Plant-based
Smokey
Full of earthy flavour
Simple Recipe for black pudding
Black pudding is a simple and tasty meal that works just as well on a barbecue in the garden during a family gathering as it does in a frying pan at home for a quick dinner after a long day. It’s a dish that suits any occasion and can be enjoyed by everyone.
When you fry it with some onions and garlic, it brings out a flavor that many people will love. It’s a great choice for lunch or dinner when you want something tasty that’s also easy to make. The best part is that it only needs a few ingredients and doesn’t require any special cooking skills.
Everything comes together in one pan, which makes it really convenient, and the black pudding is quite forgiving even if you’re not an expert in the kitchen. Just make sure not to burn it, and you’ll end up with a delicious dish that’s full of flavor and aroma.
Key Ingredients with Substitutes:
Black Rice: I would advise to really try to find this rice as it has a specific taste. However, you can substitute with wild rice or any whole-grain rice available. Just keep in mind that it would alter the flavor of the final product.
Green lentils: Brown lentils or black beluga lentils can be used as an alternative.
Mushrooms: Any type of mushroom, such as Portobello, cremini, or shiitake will work perfectly.
Smoked Salt: If smoked salt is unavailable, smoked paprika can be used to add that sought-after smoky flavor.
Mix of herbs: onion, black pepper, marjoram, herbal pepper mustard, coriander, marjoram, hot pepper, thyme, lovage, cumin, savory, garlic.
How do you make black pudding:
- Prepare the black rice and green lentils separately according to their packaging instructions.
- In a food processor, blitz the mushrooms, onion, and garlic until minced.
- Heat the rapeseed oil in a large pan over medium heat. Add the mushroom mixture and sauté until softened and fragrant.
- Stir in the tomato paste, sunflower seeds, smoked salt, a pinch of regular salt, and the mixed herbs. Cook for an additional 2-3 minutes.
- Add the cooked black rice and lentils to the pan, stirring until well combined. Allow the mixture to cool slightly
- Shape the mixture into small, round patties, using your hands.
- You can put the patties on baking paper and then wrap them in aluminum foil and bake them in the oven at 180 degrees and bake them till crispy outside.
- Alternatively, heat oil in a skillet or griddle pan and cook the black pudding patties for approximately 3-4 minutes on each side until they develop a crispy exterior.
Expert Tips:
- Make sure you fry or bake the black pudding. Frying it in a pan gives it even extra crunchiness and it intensifies the flavor.
- Flavor Experimentation: Don’t hesitate to explore various herb combinations or spice blends to tailor the flavor of this recipe to your liking.
Possible Questions and Answers:
Can I make the black pudding mixture in advance?
Absolutely! Prepare the mixture up to a day in advance, store it in an airtight container, and shape and cook the patties just before serving.
Can I freeze leftover black pudding?
Yes, you can freeze the cooked patties for up to three months. Reheat them in a preheated oven at 180°C (350°F) until heated through. I love to refry them in the pan.
Why choose a plant-based version of black pudding?
Opting for this Vegan Black Pudding not only doesn’t just fit a plant-based lifestyle; it also offers a tasty and heart-healthy alternative made with wholesome ingredients such as black rice and lentils. You get the double whammy 🙂 taste and nutrition in one!
Is this Vegan Black Pudding healthy?
Yes, the Vegan Black Pudding recipe is a healthy option, it has a nutrient-rich ingredient like black rice and green lentils. The addition of sautéed onions, garlic, and herbs adds both flavor and nutritional value. This dish is packed with plant-based nutrition.
Storage
Store any leftover black pudding in the refrigerator, tightly wrapped or in an airtight container, for up to three days.
Reheating
Place the patties in a preheated oven at 180°C (350°F) for approximately 10-15 minutes or until they are heated through. I often pan-fry them till they are nice and warm through.
Other recipes you might like:
Asparagus and mushroom risotto
If you try this recipe for a Vegan black pudding, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Vegan Black pudding
Ingredients
- 156 gram black rice
- 100 gram black lentils
- 150 gram mushrooms
- 2 medium onion
- 2 cloves of garlic
- 2 tbsp tomatoe paste
- ½ tsp smoked salt
- ½ tbsp each of onion powder, marjoram, powdered mustard, coriander, thyme, lovage, cumin, savory,
Instructions
- Cook black rice and lentil according to the packet instructions.
- Dice 1 onion and press or chop the garlic cloves. Chop the other onion into slices. Chop your mushrooms into small dice.
- Heat the non-stick pan and add your chopped onion and fry for for a few minutes. Add your garlic and fry for a few more minutes just don't burn it. Add your mushrooms and fry them off.
- Add the tomato paste and fry for a few minutes till nice and fragrant add your herb mix.
- Mix it all well and fry for another few minutes.
- To a mixing bowl add your cooked and cooled rice and lentils Add the fried herby onion and mushroom mix.
- Mix it all very well and divide it into 8 portions.
- Preheat the oven to 180℃.
- Heat the frying pan again add the other onion chopped into slices and fry it till carmelised.
- Prepare a little parcel from baking paper and then tin foil outside. Place those patties into each parcel and topped with fried onion. Close the parcels and bake them in the oven for around 15-20 min.
- When you open the parcels they will be nice and crispy outside layer!
Notes
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