Blackpuddingvegan Recipes

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

VEGAN BREAD PUDDING

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the bread into chunks and then add to a mixing bowl with the raisins.
• To a blender jug add coconut cream, cashews, coconut oil, white sugar, cinnamon and vanilla and blend until very smooth.
• Pour the blended mix over the bread chunks and raisins in the mixing bowl. Toss it carefully, being careful not to break up the bread, so that all the bread pieces are covered with the sauce.
• Transfer to a 9x13 baking dish and smooth down evenly.
• Melt 3 Tbsp of the vegan butter and brush it over the top. If you have some leftover then keep it for later.
• Place into the oven (uncovered) and bake for 45 minutes.
• When it comes out the oven it should be all browned and crispy on top. Melt the remaining 2-3 Tbsp of vegan butter and brush over the top. I usually start with 2 Tbsp but if I run out then I melt another 1 Tbsp.
• Dust the top with powdered sugar (optional) but it does look pretty.
• Serve with vegan whipped cream, vegan ice cream or vegan custard.

BLACK PUDDING (VEGAN)

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.