Black Pudding Vegan

Discover the deliciously satisfying world of plant-based comfort food with this Vegan Black Pudding recipe! Packed with hearty black lentils, earthy mushrooms, and a hint of smokiness from smoked paprika, this wholesome twist on a classic is as flavorful as it is nutritious. Grated beetroot delivers a deep, rich color, while oats and chickpea flour create the perfect texture for shaping and slicing. Steamed to lock in flavor and then pan-fried to crispy perfection, this vegan alternative is ideal for breakfast spreads, savory sandwiches, or as a distinctive side dish. Ready in under an hour, it’s a creative, protein-packed delight that’s cruelty-free and bursting with umami.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Black lentils (cooked, drained)
• 100 grams Rolled oats
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Coconut oil
• 150 grams Mushrooms (finely chopped)
• 50 grams Beetroot (grated)
• 3 tablespoons Chickpea flour
• 100 milliliters Vegetable stock
• 2 tablespoons Soy sauce
• 1 teaspoon Ground allspice
• 1 teaspoon Ground black pepper
• 1 teaspoon Thyme (dried)
• 1 teaspoon Paprika (smoked)
• 1 teaspoon Salt

Directions

Step 1

Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 5 minutes.

Step 2

Add the chopped mushrooms to the skillet and cook for another 5 minutes until softened and fragrant.

Step 3

In a large mixing bowl, mash the cooked lentils with a fork or potato masher, leaving some texture.

Step 4

Add the cooked onion, garlic, and mushrooms to the lentils. Stir in the grated beetroot, rolled oats, chickpea flour, soy sauce, and vegetable stock.

Step 5

Add the allspice, black pepper, thyme, smoked paprika, and salt. Mix well until a thick, malleable mixture forms.

Step 6

Shape the mixture into a log or sausage shape, then wrap it tightly in parchment paper, twisting the ends to secure.

Step 7

Steam the log in a steamer basket or over a pot of simmering water for 20 minutes. Ensure the log is sealed tightly to prevent it from unraveling.

Step 8

Once steamed, unwrap the log and allow it to cool slightly before slicing. Heat the remaining coconut oil in a skillet over medium heat, and fry the slices until crispy on both sides, about 2–3 minutes per side.

Step 9

Serve hot as part of a traditional breakfast, in a sandwich, or as a savory side dish.

Nutrition Facts

Serving size	784.2 grams (784.2g)

Amount per serving	% Daily Value*
Calories	895

Total Fat 11.40g	15%
Saturated Fat 2.00g	10%
Polyunsaturated Fat 0.30g
Cholesterol 0mg	0%
Sodium 3825mg	166%
Total Carbohydrate 154.70g	56%
Dietary Fiber 37.60g	134%
Total Sugars 19.20g
Protein 52.50g	105%

Vitamin D 11IU	53%
Calcium 195mg	15%
Iron 16mg	91%
Potassium 2555mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 11.0%

Protein: 22.5%

Carbs: 66.4%