When I read the description of white pudding, I assumed that A) it would be easy to veganise and B) I knew what it was.
I was wrongish on both counts.
On closer inspection it turns out that white pudding is actually made of suet and oats and spices, which are then stuffed into a sausage-tube-thing. I’ve replaced suet before, usually with margarine and copha, but I’ve got no idea how to substitute a sausage-tube-thing.
The recipe is below, so rather than go into detail about all the guessing and substitutions, I’ll just tell you how it was. It was good! I don’t know if I’d make it again, considering the trouble, but it was honestly very tasty, and certainly different to what we’d usually munch on.
I served it up with some sautéed vegetables, and clapshot, which is mashed potato, swede and chives.
Vegan, deconstructed, white pudding
- 1 cup oats, ground
- 1/2 cup soy milk
- 1 onion, chopped
- 1 tbs olive oil
- 1 cup bread crumbs
- 3/4 cup tempeh, crumbled
- 1/4 cup copha, grated
- 2 tbs vegan worcestershire sauce
- 1 tbs dried sage
- 1 tbs dried basil
- 2 tsp dried oregano
- 1 tsp massell vegan beef flavoured stock
- more oil, for frying
- Grind the oats in a coffee grinder or food processor.
- Soak the oats in the milk for 30 minutes.
- Fry the onion in the olive oil, until soft.
- Combine all ingredients in a bowl, and mix until sticky and well combined.
- Wrap the whole mess tightly in some foil, baking paper or plastic wrap, and steam in a double boiler or bamboo steamer for 10 minutes.
- Let sit until cool.
- Attempt to cut the unwrapped ‘sausage’ into pieces (mine did not like being chopped).
- Heat some extra oil in a non-stick pan, and add slices of sausage. Fry until lightly browned on each side.
- Serve with a full breakfast, or with potatoes.