This vegan take on the traditional British black pudding uses black beans and barley to mimic the rich and savory flavors, with a hint of spice from smoked paprika and cayenne.
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Vegan Black Pudding
This vegan take on the traditional British black pudding uses black beans and barley to mimic the rich and savory flavors, with a hint of spice from smoked paprika and cayenne.
About this recipe
Method
20 min prep · 60 min cook
Preheat oven to 350°F (175°C) and lightly grease a loaf pan.
In a large bowl, mix together the mashed black beans, barley, onion, garlic, soy sauce, paprika, cayenne pepper, thyme, salt, and pepper until well combined.
Transfer the mixture to the prepared loaf pan, pressing down firmly to ensure it’s packed tightly.
Bake in the preheated oven for 60 minutes, or until the top is crispy and the edges are pulling away from the pan.
Allow to cool slightly before slicing and serving. Optionally, slices can be fried in oil until crisp on both sides.
Courses: Breakfast, Brunch, Dinner
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