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. 👇
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.
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.
If possible, I'd highly recommend using pinhead oats (affiliate link) a.k.a. 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, vegan cranachan, and vegan skirlie.
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.
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).
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
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:
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:
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.
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.
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.
I like cannellini beans (a.k.a. white kidney beans) since these have a soft skin and are easy to mash (they're also good in white bean soup and vegetable minestrone). If you don't have these, you could try other pale-coloured beans such as butter beans or chickpeas.
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.
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.
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.
Keep in touch
Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇
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
Vegan White Pudding
- 1 tablespoon plant-based butter or oil
- 1 large onion, diced
- 7 oz white mushrooms, finely diced (200 g)
- 1 medium potato, grated
- 1 tin cannellini beans, drained and mashed (14 oz / 400 g – you could use 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 pinhead oats (250 g – see notes)
- 14 oz veg stock (400 ml – plus more water if needed)
- 4 tablespoons nutritional yeast
- 2 tablespoons white miso paste (optional)
- ½ teaspoon salt
- 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 >
- Ultimate Vegan Haggis
- Haggis Fritters
- Haggis Quesadilla
- Eggy Scrambled Tofu
- Mashed Potato Pancakes
- Sweet Potato Pancakes
- 2-Ingredient Banana Oat Cookies
📩 Fancy keeping in touch? Subscribe to my weekly newsletter.
📖 Find out more about my story.
🍽️ Want to get straight to the food? Hop aboard the recipe train.
🌿 Got a question about veganism? You might find the answer in these vegan FAQs.