Black Pudding (Vegan)
![photo by Stephanie N.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/21/29/58/I06HkhsbTVCKuULmLnE8_20180402_203637.jpg)
photo by Stephanie N.
![photo by Stephanie N.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/212958/kFdnuR2AQbO7MdmHBF0o_20180402_203637.jpg)
- Ready In:
- 3hrs 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
- 1⁄2 tablespoon virgin olive oil
- 1 tablespoon tamarind paste
- 1 tablespoon soy sauce
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1⁄2 tablespoon black pepper
directions
- Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
- Gently fry the onion and garlic in the oil, until softened.
- Add the mushrooms, and fry until the juice begins to run, then remove from heat.
- 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.
- Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
- Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.
Questions & Replies
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Reviews
-
I think this has potential to be really good but next time will add either more oats or less stock. The mixture was very wet and even after 1 hour in the oven wasnt firm. I skipped the tamarind and added allspice and they flavours were really good so would go with that again but tweek the consistency. Omni hubby loved it!!
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RECIPE SUBMITTED BY
I love cooking. When it comes to recipes, I usually only use them for baking, and even then often end up changing them a fair bit. All of my baking is vegan.