Black Pudding Vegan
Discover the deliciously satisfying world of plant-based comfort food with this Vegan Black Pudding recipe! Packed with hearty black lentils, earthy mushrooms, and a hint of smokiness from smoked paprika, this wholesome twist on a classic is as flavorful as it is nutritious. Grated beetroot delivers a deep, rich color, while oats and chickpea flour create the perfect texture for shaping and slicing. Steamed to lock in flavor and then pan-fried to crispy perfection, this vegan alternative is ideal for breakfast spreads, savory sandwiches, or as a distinctive side dish. Ready in under an hour, it’s a creative, protein-packed delight that’s cruelty-free and bursting with umami.
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Recipe Information
Ingredients
- 200 grams Black lentils (cooked, drained)
- 100 grams Rolled oats
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Coconut oil
- 150 grams Mushrooms (finely chopped)
- 50 grams Beetroot (grated)
- 3 tablespoons Chickpea flour
- 100 milliliters Vegetable stock
- 2 tablespoons Soy sauce
- 1 teaspoon Ground allspice
- 1 teaspoon Ground black pepper
- 1 teaspoon Thyme (dried)
- 1 teaspoon Paprika (smoked)
- 1 teaspoon Salt
Instructions
Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.
Add the chopped mushrooms to the skillet and cook for another 5 minutes until softened and fragrant.
In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.
Add the cooked onion, garlic, and mushrooms to the lentils. Stir in the grated beetroot, rolled oats, chickpea flour, soy sauce, and vegetable stock.
Add the allspice, black pepper, thyme, smoked paprika, and salt. Mix well until a thick, malleable mixture forms.
Shape the mixture into a log or sausage shape, then wrap it tightly in parchment paper, twisting the ends to secure.
Steam the log in a steamer basket or over a pot of simmering water for 20 minutes. Ensure the log is sealed tightly to prevent it from unraveling.
Once steamed, unwrap the log and allow it to cool slightly before slicing. Heat the remaining coconut oil in a skillet over medium heat, and fry the slices until crispy on both sides, about 2–3 minutes per side.
Serve hot as part of a traditional breakfast, in a sandwich, or as a savory side dish.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3410 mg | 148% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 20.8 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2545 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
