Vegan black pudding

Vegan black pudding recipe

Let yourself be surprised by this delicious and healthy vegan black pudding recipe, ideal, of course, if you follow a vegan diet, but also for all those who want to know an alternative to traditional black pudding.

It is also very easy to prepare with the EASYchef and the result is delicious.

RatingDifficultyBeginner

When preparing this recipe we must take into account the time that the black pudding has to rest in the fridge, at least 1 hour before cooking it.
When cooking it, a good option is to roll it in puff pastry or filo pastry and bake it in the oven with a few drops of oil on top.

Yields4 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins
 300 g Eggplants
 200 g Baked beans
 200 g Onion
 40 g pine nuts
 60 ml Olive oil
 2 Teaspoon Mild red pepper
 1 Teaspoon Hot paprika
 Pepper
 Salt
EASYchef Accessories
 Blade accessory
 Solvent accessory
 Cooking basket
 Spatula
Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 300g of aubergines, well washed and cut into large pieces.

3

We chop 10 seconds at speed 6.

4

Remove the aubergines and set aside in a bowl.

5

Add 200g of peeled and coarsely chopped onion.

6

Chop 6 seconds at speed 6.

7

We replace the blade accessory with the extraction accessory.

8

With the chopped onion inside the robot, add the aubergines that we had reserved, 200g of well-drained cooked beans, 40g of pine nuts, 2 small spoonfuls of sweet paprika, 1 small spoonful of hot paprika, 60ml of olive oil, and salt and pepper to taste.

9

In the next step (programmed to 20 minutes) we must every 5 minutes and with the help of the spatula push to the bottom the ingredients that are stuck to the wall of the glass. We must do this with the robot stopped and careful not to burn us when opening the lid.

10

Bake 20 minutes at 120°C and speed 1.

11

Transfer the contents to the cooking basket and place a plate underneath to drain the excess oil.

12

Once the oil is well drained, place the mixture on a transparent kitchen film, shape it into a black pudding and wrap it well with the film itself.

13

Set aside in the fridge for 1 hour to cool and compact.

14

After the hour of rest we can take the black pudding out of the fridge, remove the cling film and grill it with a few drops of oil.

OUR VEGAN BLACK PUDDING IS READY!

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Ingredients

 300 g Eggplants
 200 g Baked beans
 200 g Onion
 40 g pine nuts
 60 ml Olive oil
 2 Teaspoon Mild red pepper
 1 Teaspoon Hot paprika
 Pepper
 Salt
EASYchef Accessories
 Blade accessory
 Solvent accessory
 Cooking basket
 Spatula

Directions

Elaboration
1

We mount the blade accessory on our EASYChef robot.

2

Add 300g of aubergines, well washed and cut into large pieces.

3

We chop 10 seconds at speed 6.

4

Remove the aubergines and set aside in a bowl.

5

Add 200g of peeled and coarsely chopped onion.

6

Chop 6 seconds at speed 6.

7

We replace the blade accessory with the extraction accessory.

8

With the chopped onion inside the robot, add the aubergines that we had reserved, 200g of well-drained cooked beans, 40g of pine nuts, 2 small spoonfuls of sweet paprika, 1 small spoonful of hot paprika, 60ml of olive oil, and salt and pepper to taste.

9

In the next step (programmed to 20 minutes) we must every 5 minutes and with the help of the spatula push to the bottom the ingredients that are stuck to the wall of the glass. We must do this with the robot stopped and careful not to burn us when opening the lid.

10

Bake 20 minutes at 120°C and speed 1.

11

Transfer the contents to the cooking basket and place a plate underneath to drain the excess oil.

12

Once the oil is well drained, place the mixture on a transparent kitchen film, shape it into a black pudding and wrap it well with the film itself.

13

Set aside in the fridge for 1 hour to cool and compact.

14

After the hour of rest we can take the black pudding out of the fridge, remove the cling film and grill it with a few drops of oil.

Vegan black pudding

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