Vegan White Pudding

Name: Vegan White Pudding
Total time: 70 min
Ingredients: 1 tablespoon plant-based butter or oil; 1 large onion, diced; 7 oz white mushrooms, finely diced ((200 g)); 1 medium potato, grated; 1 tin cannellini beans, drained and mashed ((14 oz / 400 g – you could use any white beans)); 1 tablespoon dried sage; 1 teaspoon white pepper ((see notes)); 1 teaspoon nutmeg ((see notes)); 1 teaspoon ground coriander; 1 teaspoon fennel seeds ((optional)); 9 oz pinhead oats ((250 g – see notes)); 14 oz veg stock ((400 ml – plus more water if needed)); 4 tablespoons nutritional yeast; 2 tablespoons white miso paste ((optional)); ½ teaspoon salt

thepeskyvegan.com

This delicious vegan white pudding recipe offers up a meat-free, plant-based twist on the traditional oatmeal sausage dish.

View full recipe on thepeskyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.

Share this recipe:

Cooking tools:

Loaf pan
Grater
Oven
Stove
Saucepan
Skillet
Chef's knife
Cutting board
Mixing bowl
Fork
Colander
Wooden spoon
Spatula
Spoon

Ingredients

1 tablespoon plant-based butter or oil
1 large onion, diced
7 oz white mushrooms, finely diced ((200 g))
1 medium potato, grated
1 tin cannellini beans, drained and mashed ((14 oz / 400 g – you could use any white beans))
1 tablespoon dried sage
1 teaspoon white pepper ((see notes))
1 teaspoon nutmeg ((see notes))
1 teaspoon ground coriander
1 teaspoon fennel seeds ((optional))
9 oz pinhead oats ((250 g – see notes))
14 oz veg stock ((400 ml – plus more water if needed))
4 tablespoons nutritional yeast
2 tablespoons white miso paste ((optional))
½ teaspoon salt