| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 1.5g | 29g |
| sugars | fibre | protein | salt |
| 4g | 6g | 11g | 1.2g |
Why I Love Irish Vegan Black Pudding
When I first stumbled upon the concept of Vegan Black Pudding, my mind immediately went to the rich, complex flavors of traditional black pudding, something I encountered through my many culinary adventures. The challenge of recreating such an iconic dish in a plant-based, healthier format intrigued me greatly. After several attempts and tweaks, this delicious recipe emerged.
A Harmony of Ingredients
What sets this Vegan Black Pudding apart is the careful choice of ingredients. Steel-cut oats provide the base, giving the dish its characteristic texture. Cooked beluga lentils not only bring a deep, earthy flavor but also offer a powerhouse of protein. Add finely chopped mushrooms and onions, and you have a mix that is both hearty and flavorful. The inclusion of ground flaxseeds and nutritional yeast enhances both texture and nutrition, making it a dish that’s as beneficial as it is delicious.
Sunflower seeds add a wonderful crunch, while the molasses and soy sauce contribute a tantalizing depth of sweetness and umami. A blend of spices—dried thyme, allspice, black pepper, smoked paprika, and ground cloves—perfectly harmonizes to replicate that intricate flavor profile I remember from the traditional Irish version.
Inspired and Delicious
All great recipes have their influences, and this one is no exception. The innovative spirit of Gill Meller from River Cottage has always inspired me with his love for fresh, wholesome ingredients and his knack for transforming simple elements into extraordinary dishes. It’s that same spirit of innovation and respect for ingredients that informed my approach to this Vegan Black Pudding.
Looking for dishes this might pair well with? Think of it as your versatile entrée. It’s fabulous alongside a traditional Irish breakfast, but don’t stop there. It works wonders as a filling for vegan “meaty” pies or even as a protein-rich topping for salads. In many ways, this dish reminds me of Vegan Haggis, another wonderful reinterpretation of a traditional dish that’s been made plant-based yet doesn’t compromise on flavor.
So, why do I love this recipe? It’s a beautiful marriage of the old and the new, a dish that honors tradition while embracing modern dietary choices. Every bite brings back memories of my culinary journey, and I hope it does the same for you.
What You’ll Need
- 1 1/2 cups steel-cut oats
- 1 1/2 cups vegetable broth
- 1 1/2 cups cooked beluga lentils
- 1 cup finely chopped mushrooms
- 1/2 cup finely diced onions
- 1/4 cup sunflower seeds
- 1/4 cup ground flaxseeds
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon molasses
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cloves
Method
Step One
Toast the steel-cut oats in a dry skillet over medium heat for about 5 minutes, stirring occasionally, until they are fragrant and lightly browned. Set aside.
Step Two
In a large pot, bring the vegetable broth to a boil. Add the toasted steel-cut oats and reduce to a simmer. Cook for about 20 minutes, stirring occasionally, until the oats are tender and the liquid is absorbed.
Step Three
While the oats are cooking, heat the olive oil in a large skillet over medium heat. Add the finely diced onions and cook until they are soft and translucent, about 5 minutes. Add the finely chopped mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
Step Four
In a large mixing bowl, combine the cooked steel-cut oats, cooked beluga lentils, sautéed mushrooms and onions, sunflower seeds, ground flaxseeds, nutritional yeast, soy sauce, molasses, dried thyme, ground allspice, ground black pepper, salt, smoked paprika, and ground cloves. Mix until all ingredients are well combined.
Step Five
Transfer the mixture to a food processor. Pulse until the mixture is combined but still retains some texture. Do not over-process.
Step Six
Shape the mixture into a log or roll, wrapping it tightly in aluminum foil. Twist the ends to secure.
Step Seven
Steam the wrapped log in a steamer or over a pot of boiling water for 1 hour. Make sure to check periodically to ensure there is enough water in the pot.
Step Eight
Allow the steamed vegan black pudding to cool completely before unwrapping. Once cooled, slice and fry in a lightly oiled skillet over medium heat until crispy on both sides.
Step Nine
Serve the vegan black pudding as part of a breakfast platter, in sandwiches, or as desired. Enjoy!
