Tuesday, September 9, 2014

Post 7; Vegan Black Pudding and fried tomatoes

"Bouillabaise," said Hermione.
"Bless you," said Ron.
"It's French," said Hermione, "I had it on holiday summer before last. It's very nice."
"I'll take your word for it," said Ron, helping himself to black pudding.    -Harry potter and the Goblet of Fire.
 I had no idea what black pudding was when I read the books and didn't think much about it at the time. However with this theme and a bit of research I found out:
 Black pudding is a type of blood sausage commonly eaten in Britain and Ireland. It is generally made from pork blood and a relatively high proportion of oatmeal. In the past it was occasionally flavoured with pennyroyal, differing from continental European versions in its relatively limited range of ingredients and reliance on oatmeal and barley instead of onions to absorb the blood. It can be eaten cold, as it is cooked in production, but is often grilled, fried, baked or boiled in its skin.- http://en.wikipedia.org/wiki/Black_pudding  

Okay so I've heard of blood sausages however I've never been very adventurous pre-vegan as far as sausages go, peperoni, frankfurter, kielbasa and breakfast sausage that's about it. So I'm no authority on whether or not this will fill your vegan black pudding needs, but pan fried it was pretty good. Don't try it before frying I nearly tossed the whole batch. I'm not sure I'll make it again but what I did made won't go to waste. I suggest cutting the recipe in half unless you think this is something you'd want a lot of or are cooking for a number of people. Though it probably freezes well I'd suggest slicing into desired thickness and separating with bits of wax paper so you can pull out enough for a serving.

Vegan Black Pudding


1/2c green lentils1/2 pearl barley
2 tsp. allspice
1 tsp.  White pepper 1/2 tsp cayenne
 4 tsp. fresh thyme 1/3c whole wheat flour1c Panko (or bread crumbs)
 4 cloves of garlic chopped finely red onion finely chopped 1 tsp Better Than Bouillon; Vegetable Base
2tsp arrowroot starch2.5c. red wine 1.25c water 2 tsp Tamari

1 tsp oil to sauté the onion and garlic
more oil to

Ripe tomatoes as many as needed for number of people you're serving.


In medium sauce pan boil barley 25 min. Mix allspice, pepper, cayenne, whole wheat flour and Panko in bowl set aside
In small sauce pan add oil, and saute onion until translucent, add garlic cook until garlic is browning add thyme,  red wine. Reduce heat so it simmers and wine reduces.
When timer goes off on the barley add the lentils and cook another 20 min. When wine has reduced add 1 cup of water, with the remaining 1/4c. of water add arrowroot and stir add to wine, mix while stirring and let reduce, thicken more.

Drain lentil and barley mix.

When wine gravy has thickened whisk in flour, breadcrumb spice mix as well as lentils and barley.

Let cool lay out some wax or parchment paper and spoon mix into a long tube roll until you have a sausage looking loaf and refrigerate a few hours or overnight.
Slice into 1/2inch this slices and fry in a pan well oiled. 
When you flip the black pudding add the tomatoes. You will want to keep flipping until quite  browned/ crisp. Flip tomatoes until soft and slightly browned. Salt if needed. Serve hot, Enjoy!!!


  1. I've never had the desire to try black pudding or blood sausage before. Just the thought of eating blood like that makes me nauseous. Your take on black pudding looks tasty! I might have to try it!

    1. Neither had I honestly if it wasn't for this Harry Potter recipe I likely wouldn't have but I'd take the veg version is certainly preferred! I can't imagine why you'd want to eat animal blood of all things I'm guessing it was in an attempt to use everything when things like grocery stores weren't common and you had to make the most of what you had?