Irish White Pudding (vegan)

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.

2 thoughts on “Irish White Pudding (vegan)

  1. Laura

    Thanks for this recipe. It’s nice to find a vegan version from someone who has actually eaten the original carnivorous version, as I have no idea what it’s supposed to taste like. I’m a Canadian, of Irish descent, and am hoping to make a vegan version of the full Irish breakfast.

    Reply
    1. Adrienne Asher // Blackberry Season Post author

      Thanks for your kind words, Laura! I’d like to add the caveat that these puddings are savory and tasty but do not have the fatty mouthfeel of the originals, which can be a dealbreaker for some people. We’ve acclimated to a very low fat diet, though, and love these little Irish hockey pucks!

      Reply

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