Black Pudding (Vegan)

13 ingredients
6 steps

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

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

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