Vegan White Pudding Recipe?!
Vegan White Pudding Recipe?
I am trying to piece together a vegan "Full English Breakfast." I know that I will be making some compromises and substitutions, but the one that is stumping me is the black pudding. I am not going to try to recreate that, but I thought that I might try to sub in a vegan white pudding instead. I have read that it is possible to make a vegan white pudding, but I have been unable to find a recipe for it. Anyone have a recipe that they have actually tried before?
Answers:
this is the closest i could find. i guess you could form it however you wanted to, and omit the tomato to make it white.
Tempeh and White Bean Sausage
1 pound tempeh, crumbled into bite-size pieces
4 teaspoons Bragg Liquid Aminos or tamari (or soy sauce for that matter)
1 cup cooked white beans
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fennel seed, crushed
1 heaping tbsp chopped fresh thyme
1 heaping teaspoon chopped fresh sage (about 5 leaves)
Pinch of ground cayenne pepper
Pinch of ground nutmeg
1 tablespoon tomato paste
1/4 cup plain bread crumbs
Dash of salt
A few dashes fresh black pepper
Place the tempeh into a saucepan and just barely cover with water (it’s okay, even preferable, if some of the tempeh is peeking out of the water). Add 1 tsp of Bragg, cover and bring to a boil. Simmer for about 15 minutes, or until most of the water is absorbed. Drain any remaining water and transfer the tempeh to a large bowl. Add the white beans, give a quick stir, and set aside. This will heat the beans just for a bit for easier mashing and cool the tempeh down just a bit for easier handling.
Give the saucepan a quick rinse and dry. Sauté the garlic and fennel seed in 1 tbsp olive oil over low heat, just until fragrant (about 1 minute). Add the remainer of the spices and stir constantly for 30 seconds. Add to the tempeh mixture along with the tomato paste and remaining tbsp of Bragg.
Mash everything together with a potato masher or strong fork, until it’s just a bit chunky and there are no whole beans left (you don’t want it pureed, you should still be able to see the beans). Add the bread crumbs and combine well with a fork. Taste for salt and spices and adjust to your liking. Let sit for about 15 minutes to allow flavors to meld.
Form into patties, using about 3 tablespoons worth of the mix (you can use a quarter-cup measuring cup filled three-quarters full to make the patties consistent in size). Heat the remaining 2 tablespoons of olive oil over medium heat. Cook the patties until brown, about 3 minutes each side. You may need to add a little more oil when you flip them over.