Caribbean-style Vegan Black Pudding

This caribbean-style vegan black pudding is a savory, herb-forward loaf made with textured vegetable protein, black beans, mushrooms, oats, and tamarind. It bakes into firm, sliceable squares with a rich, earthy flavor that pairs well with a fresh salad or roasted vegetables.

This recipe is caribbean style, dinner, scaled for 8 servings, with 185 min prep and 40 min cook.

Prep: 185 min · Cook: 40 min · Total: 225 min · Serves: 8

Quick cooking notes

• Core ingredients include textured vegetable protein, vegetable stock, extra-virgin olive oil, red onion.
• Follow all 11 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 8 servings.

Ingredients

• 1.5 cups textured vegetable protein
• 2 cups vegetable stock (hot)
• 2 tbsp extra-virgin olive oil
• 1 medium red onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 8 oz mushrooms (finely chopped)
• 15 oz black beans (drained and rinsed)
• 1.5 cups rolled oats
• 2 tbsp soy sauce
• 1 tbsp tamarind paste
• 0.25 cup fresh parsley (finely chopped)
• 1 tbsp fresh thyme (finely chopped)
• 1 tsp black pepper

Instructions

1. Place the textured vegetable protein in a heatproof bowl, pour over the hot vegetable stock, cover, and let it stand for 1 hour until fully hydrated.
2. Heat the olive oil in a large skillet over medium heat, then cook the red onion and garlic for 4 to 5 minutes until softened and fragrant.
3. Add the chopped mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown.
4. Transfer the hydrated textured vegetable protein to a sieve and press out any excess liquid.
5. In a large bowl, combine the drained textured vegetable protein, cooked mushroom mixture, black beans, rolled oats, soy sauce, tamarind paste, parsley, thyme, and black pepper.
6. Mash and mix the filling well until the beans are partially broken down and the mixture holds together when pressed.
7. Spoon the mixture into a lined or nonstick 8-inch square pan and press it down firmly into an even layer.
8. Cover the pan and chill the mixture for 2 hours to help it firm up before baking.
9. Preheat the oven to 400°F.
10. Bake for 35 to 40 minutes, or until the pudding is browned around the edges and set through the center.
11. Let the pudding cool for 10 minutes, then slice into squares and serve warm or at room temperature.

Nutrition (per serving)

• Calories: 208
• Protein: 15 g
• Fat: 5 g
• Carbohydrates: 25 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 520 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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