Black Pudding Vegan Recipes

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BLACK PUDDING (VEGAN)



Black Pudding (Vegan) image

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

Provided by selfmadegirl

Categories     Vegetable

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 115.2, Fat 2.1, SaturatedFat 0.3, Sodium 170.3, Carbohydrate 19.2, Fiber 5, Sugar 1.8, Protein 6

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