Tuesday, 3 February 2015


Veggies behold! Welcome to the wonderful world of the V-Pud, vegetarian black pudding. Created by "The Real Lancashire Black Pudding Company Ltd", this fabulous vegan friendly black pudding is (in my eyes) an absolute revelation and means that you can now make delicious veggie friendly meals which can traditionally use this British delicacy such as  "Bubble and Squeak". Potatoes, greens, veggie sausage and V-Pud fried up with cumin seeds and served with grated cheese and soy bacony bits - you are in for a right old treat!

For those who don't know, Bubble and Squeak is basically a way to turn your Sunday roast leftovers into something equally as scrummy. It a big fry up of all your potatoes and veg that you were too stuffed to finish off. The premise of Bubble and Squeak though is still just as delicious if you make it from scratch as I have done here but don't be afraid as with many of my recipes to throw in any additional vegetables you having lying around in the kitchen. Just make sure that are cook, cold and dry before you do or you might end up with an unappetising looking mush on your plate. I've used cabbage, sprouts and broccoli in my recipe but carrots, parsnips, all your usual suspects will work just as well.

So back to the V Pud. First of all let me say that of course if you love your pigs blood you can use meaty black pudding if you wish. If you are using V Pud for a more veggie friendly dish then don't be alarmed with you find it to be quite soft when you cut it into chunks. Bits of the pud will break off into the dish but this works really well as you get little tiny bits of that yummy V Pud flavor running all the way through your bubble and squeak.

I repeat the same advice for your sausage. If your a ravenous carnivore then use a good old pork banger. I would advise you to remove the skins before you chop them just to help the texture of your meal. If you are going veggie like me then try and use a sausage which has been flavoured with some herbs and spices as opposed to your boring plain veggie sausage (I could name names but I'm not that kind of guy!) to further pump in that flavor.

 Next it's the cumin. I like the crunchy texture and the Indian-Esq flavor that they give to your bubble and squeak but if your not a fan of them then try and replace them with something you prefer. I think if you used a dressing of soy, garlic and ginger for an Asian style or go more rustic with some fresh or dried green herbs of your choice.

Finally for that finishing choice, sprinkle over some veggie friendly soy bacon bits and grate over some Parmesan for a bit of further crunch and cheesy goodness. Experiment with this versatile recipe, find your favourite and then get yourself on the train to veggie bubble and squeak paradise:

V-Pud, Sausage And Cumin Squeak

3 Veggie Sausages
400g Baby Potatoes
200g Shredded Green Cabbage
100g Broccoli Heads
100g Brussels Sprouts (Cut Into Halves)
200g V-Pud
1 Tbsp Cumin Seeds
1 Handfull Chopped Fresh Coriander Leaves
1 Tbsp Unsalted Butter
2 Tbsp Soy Bacon Bits
50g Parmesan

  1.  Start by cooking your veggie sausages as per packet instructions and then remove them from the oven and leave to cool. 
  2. Whilst the sausages cook, boil your potatoes in salted water until just cooked (again follow packet instructions). Place a colander over the boiling potatoes ensuring the water doesn't touch the base of the colander and place in the cabbage to steam whilst the potatoes.
  3. Once the potatoes are done, the cabbage should of wilted so remove the cabbage, run under cold water and then leave tocool. Drain the potatoes and then leave them to cool along with the sausages and cabbage.
  4. Cut the broccoli heads into similar sized pieces as the sprout halves and add them to a lightly oiled pan on a medium heat. Fry until the sprouts are beginning to brown.
  5. Slice the sausages, potatoes and V-Pud into similar sized chunks as the sprouts and add them into the pan along with the cumin seeds, coriander leaves and butter and fry, stirring continuously until the V-Pud and Sausage is warmed through and gets a bit of crisp.
  6. Sprinkle over the soy bacon bits and grate over the Parmesan to serve.
You can serve your V-pud and squeak either as a side to a great piece of protein or have a large portion just on it's own. Either way you enjoy it, you will get some beautifully crispy fried veg with that yummy combination of the cumin seeds and V-Pud running right through the dish.

It's unusual but something that I'm sure you will fall in love with as much as I did when I had my first little taste. Make from scratch or use you left overs from your Sunday roast and I'm sure you will be squeaking with delight with each and every bite!

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