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.
But the show must go on, and dinner must be made, so I had a crack at white pudding, deconstructed.
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.