Both my husband and I are Irish, and one of our favorite meals used to be a very meaty full Irish breakfast. Now that we’re eating a low fat and plant-based diet it was time to see if I could re-jigger this recipe into something that wasn’t a heart attack waiting to happen!
Irish White or Black Puddings are traditionally a mixture of pork, pork fat, oats, bread, onions, and seasonings (Yes, I know that in America “pudding” means something very different!). Here’s my current version—it still retains the grainy chewy quality, has a good amount of protein, and uses many of the same herbs. I’ve added a few new flavorings to deepen the flavors and add umami. Note: For Irish Black Pudding, substitute black, aduki, or kidney beans for the white beans in the recipe to get a darker color.
Irish White Pudding (vegan)
8-1/3 cups steel cut oats soaked in an equal amount of unsweetened, plain almond milk
4 cups white beans, roughly mashed
(or 2 cups minced tempeh and 2 cups mashed beans)
1/3 cup leek, minced
Several drops smoky flavoring
1-1/2 teaspoons tamari
2 teaspoons celery seeds, ground
2 tablespoons potato starch
1 tablespoon vegan Worcestershire
1 tablespoon tomato paste
3/4 teaspoon mushroom powder
3/4 teaspoon garlic, minced
3/4 teaspoon white pepper
3/4 teaspoon ground coriander
3/4 teaspoon ground ginger
3/4 teaspoon powdered sage
1/2 teaspoon smoked paprika
1/2 teaspoon mace
1/2 teaspoon nutmeg
1/3 teaspoon allspice
Soak oatmeal in almond milk for 30-60 minutes. Combine all ingredients, form and press into patties,. Brown in a non-stock pan with a VERY tiny amount of olive oil.
For a vegan version of a full Irish breakfast, I’d serve several slices of these puddings, a vegan link sausage or some baked beans, half a baked tomato, sautéed mushrooms, and a piece of toasted brown soda bread.
Note: For Irish Black Pudding, substitute black, aduki, or kidney beans for the white beans in the recipe to get a darker color.