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.
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, 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.
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).
Recipe FAQ
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
You can also check out my full list of vegan Scottish recipes and vegan mains.
Full recipe
Vegan White Pudding
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
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 >
Notes
- Ultimate Vegan Haggis
- Haggis Fritters
- Haggis Quesadilla
- Eggy Scrambled Tofu
- Mashed Potato Pancakes
- Sweet Potato Pancakes
- 2-Ingredient Banana Oat Cookies
Nutrition
Social follow
🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.
Further reading
📩 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.
Janet
I made this a few months ago when you first posted the recipe, and last week my daughter asked me to make it again. It is definitely a keeper! It’s delicious sautéed, and we make sandwiches with the leftovers.
Thank you for sharing this! 🌿
The Pesky Vegan
Great to hear you've had requests to make it again, thanks for the review!
Pauline
Made this and was really nice. Also gave some to a friend whom loved it also.
The Pesky Vegan
Glad you both enjoyed it, cheers!
Peter McKechnie
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.
The Pesky Vegan
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!
Chris Roberts
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.
The Pesky Vegan
Those sound like great plates of food, glad to hear you all enjoyed it!
D. Lynn
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!
The Pesky Vegan
Thanks for the review, great to hear you enjoyed this one!
Karen
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
Karen
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
The Pesky Vegan
Wow, sounds great! I haven't tried that steaming method but will need to give it a go, cheers!
The Pesky Vegan
Good stuff, let me know how you get on with it!
Janet
This sounds delicious! I can’t wait to make it. I’ll follow up with my comments after. Thank you for this recipe. 😊
The Pesky Vegan
Cheers, let me know!
Maria
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.
The Pesky Vegan
Great, let me know how you get on with it!
nalini
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.
The Pesky Vegan
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!