For almost 30 years I have eaten meat and it cannot be denied that there are flavors that I remember fondly and that I try to find somewhere in vegan equivalents. Sometimes I manage to tie the taste to meat dishes, sometimes not, and that’s also ok. Today, however, I managed to do the impossible – vegan black pudding is something that stole my heart. Simple ingredients and very easy preparation shocked me. Seriously, you don’t need culinary skills to make this meal a success.
Of course, we won’t get the sausage shape for obvious reasons, but remember that we’re using 100% plants here! The texture of the black pudding is very similar to the original, and frying it in a pan gives it even extra crunchiness and that’s wonderful! What can I say, I think even the older conservative generation will love it!
SHAPE – in the photos I did not specifically give it an oblong shape, I wanted you to see how nice it is to fry. However, you can shape it as you like, or you can simply sauté the stuffing without shaping it – it’s all about flavor after all! Just wait for the stuffing to cool down, then it will become more compact.
BUCKWHEAT GROATS – is one of my favorite grains, it has a very distinct flavor and is very healthy! However, if you don’t like it, you can experiment with other types of groats. Remember, however, that the taste will definitely change, as it is buckwheat that defines the taste of black pudding.
- 1 cup of buckwheat
- 1.5 cans of red beans
- 3 medium onions
- 3 bay leaves
- 5x allspice
- 1x tablespoon of smoked paprika
- 1 tablespoon of marjoram
- 5 tablespoons of soy sauce
- 2 cloves of garlic
- salt, pepper
VEGAN BLACK PUDDING – PREPARATION
- Cook your buckwheat together with the bay leaf and allspice, throw away the spices after cooking. Blend the canned beans until smooth. Glaze the onion in a pan, adding salt and pepper immediately to keep it soft. When it is glassy, add paprika, marjoram and garlic and remove from the heat.
- Mix the buckwheat, beans and onion with soy sauce and season to taste.
- Finally, before serving on plates, fry the whole thing for a few more minutes in the pan.
Serve your vegan black pudding with bread and mustard or with potatoes and fried cabbage. Enjoy your meal!