Month: August 2014

Cooking with V Pud

I was delighted to be asked by the real Lancashire Black Pudding Company to work on some recipes for their vegetarian and vegan black pudding – the V Pud. http://www.reallancashireblackpuddings.co.uk/vpud/

It was interesting to taste the V Pud, I wasn’t sure what to expect – it was a lovely crumbly texture with a delicate blend of herbs and spices. This would work well as part of a veggie cooked breakfast. The earthy flavours of mushroom and spelt worked well see website for recipes. http://www.reallancashireblackpuddings.co.uk/recipes/

My favourite way to eat it was served with my cannelini bean salad. The lemon and parsley work well with the V Pud flavour. Here’s the recipe and there’s a link below to watch me making it. Enjoy!

Our Lizzy's V Pud with Cannelini Beans

Our Lizzy’s V Pud with Cannelini Beans

V Pud with Cannelini Beans

Serves 2
Ready in 15 minutes

  • ½ a V Pud
  • 1 red onion sliced
  • 2 cloves garlic, crushed
  • 1 tin cannelini beans
  • zest of 1 lemon
  • large pinch of dried crushed chillies
  • 75g cherry tomatoes, halved
  • salt and freshly ground pepper
  • good handful chopped parsley
  • 2 tbsp extra virgin rapeseed oil

Rinse and drain the cannelini beans in a colander.

Heat oil in a pan, add the onions and garlic and cooked until just starting to turn brown. Add the tomatoes and cook briefly.

Add the chillies and lemon zest, followed by the cannelini beans.

Stir gently to coat in the oil. Season with salt and pepper and mix in the chopped parsley.

Slice the V Pud; this is easy to do if you slice it after taking it out of the fridge.

Heat some extra virgin rapeseed oil in a clean pan. Test to see if the oil is hot and add the slices of V Pud. Fry until crispy before carefully turning over.

When the V Pud is cooked on both sides, remove from the pan and combine with the bean mixture.

Serve immediately.