Black pudding | Vegan - Gluten free
Uppdaterat: 9 mars 2021
Hello my lovelies and we are finally here! This is the last addition to our traditional Swedish dinner ideas. We started with a pea soup and now we are making black pudding and as I have mentioned before I actually enjoyed black pudding as a child and that hasn't changed but what has changed is my outlook on life and what I put into my body and what better way to keep my feet on the ground and make a vegan version of the traditional dish - black pudding!
Serves 4-6 people.
What you need for black pudding:
300-400g black beans
1 dl (0.4 cups) dates
1/2 dl (0.2 cups) lingonberries
1/2-1 dl (0.2-0.4 cups) beetroot juice
1/2 dl (0.2 cups) buckwheat flour
2 tbsp cacao powder
1 tbsp psyllium husk
2 tsp tamari soy
1 tsp ground cloves
1 tsp cinnamon
1/2 tsp white pepper
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp cardamom
A pinch of salt
Add the following ingredients into a food processor and mix until it looks smooth.
Once smooth shape the batter into smaller circles I use a cookie cutter to get the
shape I prefer and the thickness should be around 5mm. I find it easier to shape
them directly onto a baking sheet.
Move the sheet onto a baking tray and bake in the oven for about 6-10 minutes at
150°C (300°F) they should appear rather dry once they're done. You can definitely freeze these and fry them up when you fancy.
Serve with lingonberries.