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.
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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.
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Vegan Black Pudding with Ratatouille
- 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
- 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.
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