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0
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minReady in -
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180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:gluten,soy
- Seasons:all
- Cuisines:
- Courses:brunch,lunch
Recipe Description
Experience the traditional flavors of British cuisine with a compassionate twist in this vegan black pudding. Made with wholesome, plant-based ingredients, our vegan version captures the rich, savory notes of the classic black pudding, perfect for brunch or a hearty lunch. Enjoy a guilt-free dish, packed with flavor and tailored for modern, health-conscious diners.
Ingredients
- 1/2 cup black beans, cooked and mashed
- 1/4 cup beet juice
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 cup chia seeds
- 2 tablespoons nutritional yeast
Steps:
- Soak the buckwheat groats in water for 8 hours, then drain.
- In a large bowl, combine soaked groats with mashed black beans, beet juice, soy sauce, smoked paprika, garlic powder, black pepper, and thyme.
- Add chia seeds and nutritional yeast, mix well until the mixture becomes sticky.
- Form the mixture into small patties or cylinders.
- Heat olive oil in a skillet over medium heat and cook the patties until crispy on both sides, about 5-7 minutes per side.
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British, Brunch, Easter, Lunch | No Comments » on Vegan Black Pudding