Black Pudding (Vegan)

selfmadegirl's Note:

A unique pudding that goes well with salad, taken from Linda Majzlik's 'A Vegan Taste of the Caribbean'

• Total Time: 3 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs 30 mins

Ingredients:

Servings: 6

• 8 ounces black beans (cooked and mashed)
• 3 ounces mushrooms (chopped)
• 2 ounces oats (the kind used for porridge)
• 1 ounce textured vegetable protein
• 1 red onion (peeled and finely chopped)
• 2 garlic cloves (crushed)
• 4 ounces vegetable stock
• ½ tablespoon virgin olive oil
• 1 tablespoon tamarind paste
• 1 tablespoon soy sauce
• 1 teaspoon parsley
• 1 teaspoon thyme
• ½ tablespoon black pepper

Directions:

1. Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
2. Gently fry the onion and garlic in the oil, until softened.
3. Add the mushrooms, and fry until the juice begins to run, then remove from heat.
4. Place the soacked textured vegetable protein in a sieve and press out any excess liquid, then add it to the pan together with the rest of the ingredients, and mix well.
5. Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
6. Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.