Not everyone will like vegan black pudding. I happened to like it before I went vegan and love the plant-based version. My wife, however, can’t stand it. As far as I know, there is only one company that makes them and they are the Bury Black Pudding company. You can buy it at Asda, or order it directly from the company’s website. I ordered a batch lot from them some time ago and have kept them in my freezer for use when I want them.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
Here I have presented the black pudding simply grilled and served atop a classic ratatouille. A little fresh coriander and (if you fancy) a drizzle of olive oil and you’ve got yourself a great meal for any day of the week. If, however, you’re not a fan of vegan black pudding (or if you’ve not tried it and there’s no persuading you), then you can either serve the ratatouille on its own, or perhaps with your favourite vegan sausages.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Vegan Black Pudding with Ratatouille
Ingredients
- 4 tbsp olive oil
- 2 aubergines diced to about 1.5cm, then salted to draw out the bitterness
- 2 medium courgettes halved lengthways, then cut into 1cm slices
- 2 yellow or orange peppers large diced
- 2 medium red onions large diced
- 3 large cloves garlic chopped
- 12 cherry tomatoes halved
- 1 can chopped tomatoes
- 4 tbsp tomato puree
- 3 tbsp balsamic vinegar
- A handful of fresh basil leaves sliced or torn
- 1 tbsp sugar
- Salt and pepper to taste
- 2 vegan black pudding rolls sliced thickly
Instructions
- Heat the olive oil in a large frying pan or wok. Cook the aubergines and courgettes for about 8-10 minutes, on a medium-high heat, until they have cooked mostly through. Add the pepper and onions and cook for another 5 minutes or so. Set aside in a bowl until needed.
- Heat a little more oil if needed, then put in the chopped garlic and the cherry tomatoes and cook for 3-4 minutes, until the tomatoes start to soften. Pour in the canned tomatoes, the tomato puree and the vinegar, stir thoroughly and bring to a gentle simmer. Now add the basil and the sugar and simmer for about 15-20 minutes, until the sauce has reduced.
- Stir in the cooked vegetables, season to taste with the salt and pepper and gently simmer for another 2-3 minutes.
- About 10 minutes before the end of cooking, put the black pudding slices on some tin foil on your grill tray and lightly brush with a little more olive oil. Grill under a medium heat for about 4-5 minutes each side, until browned but not burnt.
- Serve the ratatouille onto plates, with the black pudding on top and a few shreds of fresh basil leaves.
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my latest recipes here
Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
20
20
20
20