Black pudding may be the most un-vegan food you can think of, but this plant-based version is a delicious addition to breakfast or brunch. Give it a try with this throwback recipe.
Vegan black pudding might sound like an oxymoron, but this clever recipe brings all the deep, earthy flavours of the original, without the blood and guts. Packed with mushrooms, beans and grains, it’s hearty, smoky, and surprisingly simple to make.
The mixture of black beans, chestnut mushrooms, oats and barley gives it a wonderfully dense and satisfying texture, while a careful blend of spices adds warmth and complexity. A touch of activated charcoal powder adds that familiar inky blackness, giving it both visual appeal and an extra hit of drama.
Once cooked and sliced, it fries up beautifully to a crisp-edged, savoury treat. Try it as part of a vegan fry-up, served alongside sautéed potatoes and juicy tomatoes, or crumble it into a grain bowl for added punch. It’s perfect for brunch, but don’t be surprised if you find yourself reaching for it at any time of day.
What makes this recipe great:
- A delicious vegan alternative to traditional black pudding
- Perfect for weekend brunches or full English breakfasts
- Packed with plant-based protein from beans, grains and mushrooms
- This vegan black pudding is free from animal products and cruelty
- Activated charcoal gives it a realistic colour and adds a unique twist
- Can be made ahead and stored for quick frying later
How to make vegan black pudding:
Start by cooking your pearl barley in a mix of water, miso paste and bouillon powder until tender. It should absorb most of the liquid while retaining a bit of bite.
Meanwhile, fry mushrooms, garlic and onion in a little oil with a pinch of salt. This step removes moisture and concentrates their umami-rich flavour.
Once softened, transfer the mushroom mix to a food processor and add all the remaining ingredients: black beans, herbs, spices, oats, rice flour, and optional charcoal powder. Pulse until combined, but keep some texture to avoid it turning into a purée.
Scrape the mix onto a sheet of foil and roll it tightly into a sausage shape. Twist the ends to seal, then bake it for an hour in a low oven.
Let it cool completely so it firms up enough to slice neatly. When ready to eat, cut thick slices and fry until golden and heated through.
Ingredients in vegan black pudding:
Pearl barley: Adds chew and bulk to the pudding, giving it a traditional, grainy texture.
Brown miso paste: Provides depth and saltiness. Can be swapped for red miso if preferred.
Olive oil: Used for frying the aromatics; any neutral oil can be used.
Garlic and red onion: Build savoury flavour as the aromatic base.
Black beans: The main source of protein and body, with a dark colour that suits the dish.
Chestnut mushrooms: Earthy and umami-rich, they mimic the depth of flavour in traditional black pudding.
Dried thyme, grated nutmeg, allspice, onion salt, sea salt: Create the signature spice blend typical of black pudding.
Rice flour: Helps bind the mixture without making it heavy.
Oats: Add texture and help absorb moisture, similar to traditional versions.
Bouillon powder: Boosts flavour in the barley base; can be replaced with a good-quality stock cube.
Activated charcoal powder: This optional ingredient gives the pudding its classic black colour and may offer added health benefits. If you have extra to use up, why not try our high-protein activated charcoal smoothie recipe for a deliciously dark drink?
Recipe tips:
If you can’t find activated charcoal powder, the recipe still works beautifully without it; it just won’t be quite as dark.
The baked sausage can be kept in the fridge for up to 3 days before baking. Alternatively, freeze the vegan black pudding for longer storage. Defrost overnight in the fridge before you fry it, and ensure it’s thoroughly heated before eating.
Plan ahead to make time for the cooling step. You’ll be much more likely to get firm, sliceable pieces that hold their shape when fried.
Need some more breakfast inspo? Discover these filling vegan breakfast ideas!
Vegan Black Pudding
Black pudding may be the most un-vegan food you can think of, but this plant-based version is a delicious addition to breakfast or brunch. Give it a try with this throwback recipe.
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Place the barley in a saucepan with the water and add the miso and bouillon. Bring to a simmer and cook for around 45 minutes, or until tender – but not mushy. A lot of the water should have been absorbed, with a small amount remaining. Don’t drain this away.
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Heat the oil in a frying pan over medium heat and add the mushrooms, garlic, and onions with a pinch of salt. Fry for 5 minutes or until all the liquid has evaporated.
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Once the mushroom mixture is cooked, scrape it into a food processor. Add all the remaining ingredients and pulse until everything is combined, but it retains some texture.
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Preheat the oven to 165°C / 325°F / Gas mark 3. Scrape the mixture onto a large sheet of foil and carefully roll it up to make a large sausage shape. Twist the ends to seal before placing it in the oven to bake for 1 hour.
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Once cooked, remove the package from the oven and set aside to cool. The sausage will firm up as it cools, making it much easier to slice.
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Fry the sliced black pudding in a splash of oil until piping hot and serve.
The baked sausage can be kept in the fridge for up to 3 days before baking. Alternatively, freeze the vegan black pudding for longer storage. Defrost overnight in the fridge before you fry it, and ensure it’s thoroughly heated before eating.
Serving: 105gCalories: 126kcalCarbohydrates: 25gProtein: 7gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 707mgPotassium: 306mgFiber: 7gSugar: 1gVitamin A: 13IUVitamin C: 1mgCalcium: 32mgIron: 2mg
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