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    Home » Recipes » Vegan White Pudding

    Vegan White Pudding

    Dec 5, 2022 by The Pesky Vegan | 16 Comments

    27 shares
    Jump to Recipe >
    Vegetarian White Pudding Recipe Pin

    I proudly bring you a delicious new recipe for vegan white pudding, with an offal lot of plants instead of animals. Featuring pinhead oats and a wonderful combination of savoury flavours, you can think of this as a little brother or cousin to the almighty vegan haggis.

    Scroll down for plenty of details and photos showing how to make this recipe for yourself. 👇

    Vegan White Pudding on Plate with Ketchup

    For the best results, I recommend allowing the white pudding to cool down and firm up in the fridge before slicing and frying in a little plant-based butter. That being said, you could also enjoy it straight out of the tin.

    It may not have the animal-derived components of a traditional oatmeal sausage, but it's a meat-free delight that I've tried and tested many times before posting here. Enjoy!

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Fried Vegetarian Oatmeal Pudding Overhead

    Jump to:

    • What is it? 👀
    • Pinhead oats 🌾
    • Seasoning 🧂
    • Nutrition 🌱
    • Ingredients 📋
    • Prep 🔪
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    What is white pudding?

    White pudding is a type of sausage traditionally made from grains (such as oats or barley), fat, spices, and offal (the organs of a butchered animal). It helps to think of it as a culinary cousin to the likes of black pudding and haggis.

    Most commonly found in Scotland, Ireland, parts of England, and North America, regional takes may vary to include ingredients such as breadcrumbs, potato, and raisins or currants.

    Pinhead oats

    If possible, I'd highly recommend using pinhead oats (also known as steel-cut oats) to get the right consistency here. These are coarse and give the final dish its trademark texture, just like in my recipes for vegan haggis and vegan cranachan.

    Regular flat or rolled oats – the ones you'd usually use to make porridge or cookies – will result in a different texture that's soft and has less bite. This also makes it difficult to slice the white pudding for frying.

    Scottish Pinhead Oats in Bowl

    Herbs and spices

    The spices in white pudding will vary from recipe to recipe, but I'd say the white pepper, nutmeg, and coriander are pretty key to achieving that distinctive flavour.

    The sage helps to add a savoury note (I use sage in a lot of my recipes), then the fennel seeds add an extra layer that I really like (you'll find this in the ingredients of lots of meat substitute products, and for good reason).

    Spices to Make Vegan White Pudding

    Is it healthy?

    I recommend frying this stuff in plant-based butter for the best results, so that may not be the best question to ask...

    In all seriousness, if you just bake it in the oven and skip the slicing and frying step, this is a healthy and filling dish full of nutrients such as fibre, iron, potassium, and plant-based protein. One serving provides:

    • Calories: 336 kcal
    • Fibre: 11 g (46% of RDA)
    • Protein: 17 grams (34% of RDA)
    • Iron: 5 mg (28% of RDA)

    What you'll need

    In addition to the spices mentioned above, you'll need:

    • Pinhead oats a.k.a. steel-cut oats
    • White beans such as cannellini beans
    • Mushrooms for texture and flavour
    • Grated potato for its starchy, binding quality
    • Extra umami flavour in the form of nutritional yeast and miso paste
    List of Ingredients to Make Vegetarian White Pudding

    Prepping the ingredients

    Just a note about what I mean by 'finely diced' mushrooms – slice the mushrooms two or three times across their full width and then chop these slices into small pieces:

    Finely Chopped White Mushrooms in Bowl

    As for the beans, try to make sure you mash through these pretty thoroughly.

    It can either be in the pan with the other ingredients, or – as I prefer – take a fork to them in a separate bowl before adding to the pan:

    Mashed White Beans in Bowl

    How to make vegan white pudding

    Heat the butter in a pan. Add the onion and cook for 5-6 minutes. Season with a little salt.

    Add in the finely diced mushrooms and cook for another 3-4 minutes.

    Process Shot – Onions and Mushrooms Frying in Pan

    Next, add the grated potato, drained and mashed white beans, sage, white pepper, nutmeg, coriander, and fennel seeds.

    Mix everything well and cook for a couple of minutes.

    Process Shot – Adding Grated White Potato, White Beans, and Spices

    Preheat the oven to 180°C (360°F).

    To the pan, add the pinhead oats, veg stock, nutritional yeast, miso paste, and another small pinch of salt. Cook for 15 minutes on a low heat, stirring regularly.

    The mix should become quite thick, but add a splash more water if it seems too thick.

    Process Shot – Vegan Oatmeal Pudding Cooking in Pan

    After 15 minutes, turn off the heat.

    Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes.

    Vegan White Pudding in Baking Tin

    To make the outside extra crispy, turn up the heat slightly towards the end.

    Once cooked, remove from the oven and allow to stand for five minutes before serving.

    Baked Vegetarian White Pudding

    Extra step (but worth it!): Once the white pudding has cooled to room temperature (and ideally had a chance to firm up properly in the fridge), cut into slices and fry in plant-based butter or oil for a few minutes on each side.

    Serving suggestions

    Enjoy this fried white pudding on its own with a dollop of tomato ketchup, or as part of a larger cooked breakfast along with the likes of vegan sausages, eggy scrambled tofu, baked beans, and mashed potato pancakes.

    If you have leftovers, you could use the white pudding in place of the haggis in this haggis toastie, haggis quesadilla, or these haggis fritters (if you also have some mash lying around).

    Vegan White Pudding on Serving Plate

    Recipe FAQ

    Which beans are best?

    I like cannellini beans (a.k.a. white kidney beans) since these have a soft skin and are easy to mash. If you don't have these, you could try other pale-coloured beans such as butter beans or chickpeas.

    Is this recipe gluten-free?

    To ensure this recipe is 100% gluten-free, use oats, miso paste, and a vegan stock that have been certified as such. These ingredients are often gluten-free by default, but it's best to check if you need to be sure.

    How long will it keep in the fridge?

    The white pudding should keep well in the fridge for up to four days, ready to reheat in the microwave or slice up for frying.

    Can I freeze it?

    This freezes well in sealed containers or resealable bags for up to six months.

    Variations and tips for vegan white pudding

    • Slicing: If you have time, allow the loaf to cool down then firm up in the fridge before slicing. You may also want to flip it out onto a clean surface or chopping board.
    • Spices: Don't go overboard with the white pepper and nutmeg – you'll want a level teaspoon of each.
    • Potato: You could also use leftover mash if you have it.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

    • Vegan Cranachan (Scottish Dessert)
    • Easy Vegan Scotch Broth
    • Vegan Haggis Toastie
    • Vegan Stovies (Scottish Potato Stew)
    • Crispy Roast Potatoes
    • Vegan Whisky Cream Sauce
    • Ultimate Vegan Fish Pie

    You can also check out my full list of vegan Scottish recipes and vegan mains.

    Vegan White Pudding on Serving Plate

    Vegan White Pudding

    The Pesky Vegan
    This vegan white pudding is a delicious plant-based twist on the traditional oatmeal sausage. For the best results, allow to cool before slicing and frying!
    4.80 from 5 votes
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Breakfast, Brunch, Main Course
    Cuisine Gluten-free, Scottish, Vegan
    Servings 6
    Calories 336 kcal

    Ingredients
     

    • 1 tablespoon plant-based butter or oil
    • 1 large onion, diced
    • 7 oz (200 g) white mushrooms, finely diced
    • 1 medium potato, grated
    • 1x 14 oz (400 g) tin cannellini beans, drained and mashed (or 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 (250 g) pinhead oats (a.k.a. steel-cut oats – see notes)
    • 14 oz (400 ml) veg stock (plus more water if needed)
    • 4 tablespoons nutritional yeast
    • 2 tablespoons white miso paste (optional)
    • ½ teaspoon salt
    Prevent your screen from going dark

    Instructions
     

    • Heat the butter in a pan. Add the onion and cook for 5-6 minutes. Season with a little salt.
    • Add in the finely diced mushrooms and cook for another 3-4 minutes.
    • Next, add the grated potato, drained and mashed white beans, sage, white pepper, nutmeg, coriander, and fennel seeds. Mix everything well and cook for a couple of minutes.
    • Preheat the oven to 180°C (360°F).
    • To the pan, add the pinhead oats, veg stock, nutritional yeast, miso paste, and another small pinch of salt. Cook for 15 minutes on a low heat, stirring regularly. The mix should become quite thick, but add a splash more water if it seems too thick.
    • After 15 minutes, turn off the heat. Spoon the mix into a greased loaf tin and bake in the oven for approx. 30 minutes. To make the outside extra crispy, turn up the heat slightly towards the end.
    • Once cooked, remove from the oven and allow to stand for five minutes before serving.
    • Extra step (but worth it!): Once the white pudding has cooled to room temperature (and ideally had a chance to firm up properly in the fridge), cut into slices and fry in plant-based butter or oil for a few minutes on each side.
      Serve with ketchup or other vegan breakfast items as part of a larger meal.
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Slicing: The loaf should slice quite easily once it's had a chance to firm up in the fridge for a few hours or overnight. You may want to flip it out onto a clean surface or chopping board first.
    Oats: To get the right consistency, it's important to use pinhead or 'steel-cut' oats here. Oats are a naturally gluten-free ingredient, but due to some processing environments you may want to ensure that yours are certified GF if necessary.
    White pepper and nutmeg: Don't go overboard with heaped teaspoons here – you'll want a level teaspoon of each.
    Potato: Any variety of white potato will do, and it's up to you whether you peel it or just scrub it. You could also substitute with a similar amount of leftover mash.
    Gluten-free: To ensure this recipe is 100% gluten-free, use oats, miso paste, and a vegan stock that have been certified as such. These ingredients are often gluten-free by default, but it's best to check if you need to be sure. 
    Storage: This should keep well in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Ultimate Vegan Haggis
    • Haggis Fritters
    • Haggis Quesadilla
    • Eggy Scrambled Tofu
    • Mashed Potato Pancakes
    • Sweet Potato Pancakes
    • 2-Ingredient Banana Oat Cookies
     
    * The nutrition info is for one serving, based on a total of six servings. It doesn't include any plant-based butter or oil for frying the sliced pudding.

    Nutrition

    Calories: 336kcalCarbohydrates: 56gProtein: 17gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gSodium: 693mgPotassium: 702mgFiber: 11gSugar: 3gVitamin A: 167IUVitamin C: 9mgVitamin D: 0.1µgCalcium: 96mgIron: 5mg
    Nutrition Facts
    Vegan White Pudding
    Amount Per Serving
    Calories 336 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0.3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 693mg30%
    Potassium 702mg20%
    Carbohydrates 56g19%
    Fiber 11g46%
    Sugar 3g3%
    Protein 17g34%
    Vitamin A 167IU3%
    Vitamin C 9mg11%
    Vitamin D 0.1µg1%
    Calcium 96mg10%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword meat-free white pudding, vegan recipe with oats, vegetarian white pudding
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. nalini

      December 06, 2022 at 12:22 pm

      Do the pinhead oats need to be cooked separately first, as they can take about an hour on the stove if used for porridge?
      Thanks,
      W.

      Reply
      • The Pesky Vegan

        December 12, 2022 at 8:06 am

        Nope, it's plenty to cook them in the pan and then in the oven (around 45 mins in total in this recipe). They should still have a little bit of bite in amongst the other ingredients. Hope this helps!

        Reply
    2. Maria

      December 06, 2022 at 12:33 pm

      The weather's turning cold, so this is just the hearty kind of comfort food we need at present, and the presence of fennel seeds in any recipe always attracts me. When I was a meateater, I gave white pudding a miss, given the dubious nature of some of its ingredients. Your recipe looks so much more wholesome and, even when fried in slices, I'm sure the fat content is much lower than that of traditional white pudding, as well as being a healthier type of fat. So I'll be shopping for pinhead oats tomorrow.

      Reply
      • The Pesky Vegan

        December 12, 2022 at 8:07 am

        Great, let me know how you get on with it!

        Reply
    3. Janet

      December 06, 2022 at 12:33 pm

      This sounds delicious! I can’t wait to make it. I’ll follow up with my comments after. Thank you for this recipe. 😊

      Reply
      • The Pesky Vegan

        December 12, 2022 at 8:07 am

        Cheers, let me know!

        Reply
    4. Karen

      December 06, 2022 at 7:50 pm

      5 stars
      I haven't made this yet but, having looked at the recipe, I'm impressed. This, not least, because I used to love white pudding from the chippy - with chips! (I know... many, many moons ago) Good to get the version, thank you for it. I'll come back with a verdict over the next few days - can't wait. I might have it for Christmas dinner, too

      Reply
      • Karen

        December 11, 2022 at 12:04 pm

        5 stars
        Yes, now made it! I got carried away with quantities in the excitement, forgetting to halve them as I usually do ( to feed one - me). So, with such a great amount I split it into 2 and prodeeded... I have given up using the oven for now, using the hob: steaming or baking in cast iron. I took each of the two portions of white pudding, steaming one and baking the other. My absolute favourite is the steamed version!!! Not being so keen on the baked one (it shouldn't be crispy, in my mind), I gathered it into greaseproof paper and steamed it, as well. It worked. I love it for breakfast, sliced, fried-ish (ie not deep fried!) and served with avocado. Not a chip in sight but it still warms the cockles! Thank you so much for this.
        ps I've frozen some for future indulgence

        Reply
        • The Pesky Vegan

          December 12, 2022 at 8:13 am

          Wow, sounds great! I haven't tried that steaming method but will need to give it a go, cheers!

          Reply
      • The Pesky Vegan

        December 12, 2022 at 8:08 am

        Good stuff, let me know how you get on with it!

        Reply
    5. D. Lynn

      December 13, 2022 at 1:34 pm

      4 stars
      My husband and I enjoyed Vegan White Pudding I prepared. The variety of spices used to flavor this loaf make this Scottish dish quite tasty and interesting. And with the steel cut oats, it is loaded with healthful fiber that gives it a hearty texture.

      Thanks Pesky Vegan!

      Reply
      • The Pesky Vegan

        December 13, 2022 at 7:25 pm

        Thanks for the review, great to hear you enjoyed this one!

        Reply
    6. Chris Roberts

      December 22, 2022 at 9:36 pm

      5 stars
      Soooo goooood!! We had this last night, fried version served on ciabatta rolls, with an avocado salad, chips and home made mayo. Fabulous! Also passed some on to my gluten-free daughter, who ate it with beans and toast, and loved it too. Definitely making this again.

      Reply
      • The Pesky Vegan

        December 26, 2022 at 4:15 pm

        Those sound like great plates of food, glad to hear you all enjoyed it!

        Reply
    7. Peter McKechnie

      January 23, 2023 at 12:23 pm

      5 stars
      Having previously tried your recipes for haggis and Scotch broth (and delicious they were too :-), I decided to try your white pudding recipe. I thought that I followed the recipe precisely (which is most unlike me), however when it came out of the oven I let it cool and tried a bit. It was delicious, but some of the oats were still a bit firmer than I like. So I chopped it into a couple of bits and popped in our instant pot to pressure cook for a few minutes and now it is perfect. I don’t think for one moment that there is a problem with your recipe, almost certainly there is a problem with my ability to behave myself and follow a recipe! However, this will be another one that I will make again for sure, but next time I will make sure that I do exactly what your recipe calls for. As an afterthought; I believe that in the comments somebody else said that they steamed theirs and that was more like the white pudding that they remembered, so maybe a happy accident.

      Reply
      • The Pesky Vegan

        January 29, 2023 at 8:45 pm

        Cheers Peter, very helpful feedback! The pinhead oats definitely have a bit of bite to them, but I'll maybe try steaming this the next time I make it and update the recipe notes accordingly. I've also thought about trying it with oats that aren't quite as coarse, so that the final texture is a bit smoother. Thanks again!

        Reply

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