A few tips from someone who's been a forager and a vegan for the last 11 years. Marmite is a great shortcut to that very savoury slightly coppery black pudding flavour powdered beetroot can be easier to mix in and give a more consistent result in terms of colour Using wheat gluten as opposed to tofu (or both) will set up better when steaming and give a much more meat like texture, wheat gluten is often used to make meat substitutes. Sausage casings are often vegan, typically when you buy them alone they're made from cellulose and might make for an easier to slice better shaped pudding. The lack of fat in your pudding might not help the flavour, a common fat substitute for vegans is to add refined coconut oil which can be flaked and mixed in. This is whats usually used in high end fake meat burgers. I absolutely adore your channel and how much it helps people to appreciate all the food around them. I hope this helps!
Thank you for the vote of confidence. Yeah, it's a bit frustrating sometimes, because nearly all of my videos require preparation and effort - never mind though - I'll just keep on doing what I do and what I find interesting - I'm having fun doing it
@@AtomicShrimp keep in mind your fans are devoted and they spread the word, I know I do! I watch some of your videos at bedtime and your voice actually lulls me to sleep, and I say that in an entirely complimentary fashion! :)
@@glamdolly30 Wow! This comment didn't age well - now up to and even more staggering 848K subs! (I've only discovered this channel maybe 6 months ago - so I guess that includes me)
Hello! Trained cook and vegan here, wishing to field an answer to the question asked by your hypothetical conversationalists: The reason why vegans may want to eat something that is like black pudding is because they miss the texture and flavor, but not sufficient to compromise their nascent vegan ethics or doctor's orders. Vegan culinary science is a growing field for this reason; replication of the _chemical_ composition of various animal foods in order to make a convincing approximation is essential to meeting the palate demands of the growing population opting out of animal-based foods. Here in the States, overcooked mature spinach--more readily available than nettles anymore--blackstrap molasses, and Marmite would be used to create that oxidized iron flavor and dark color reminiscent of cooked blood. Interesting to watch your experiment; Thanks For Posting!
Thanks - I did think about mentioning spinach as an alternative, but there's something about nettles that is more 'hearty' in flavour - they are a seriously underrated vegetable with an 'expensive vegetable' flavour that I would compare to asparagus or artichoke hearts.
Where I live, we used to gather nettles wild, though it is a subdivision in a suburb of a major industrial city. In the last 20 years, the native wild nettles have been choked out by the uninvited invasive species, Asian Garlic Mustard, which is only edible in its youngest growth stage, and overruns all other ground cover. Don't let this happen to you, U.K.!
interesting comment.. I'm a carnivore and recent peer pressure re: environment issues is influencing me to try a more plant based diet, but I'm a reluctant patron right now and I need some middle ground, having lived off a meat diet for over 50 years. I'm also concerned about changing my diet after all these years, and what effect that might on my health, something no one seems able or willing to advise me about, other than to advise me to take chemical supplements, but I fear this is not the answer I'm looking for as I don't want to rely on pills - my diet alone should be able to sustain me for all my needs.
@@jonnyrocket3659 Done correctly, on a vegan diet all you would need is B12 which are supplemented into omni foods all the time since it naturally comes from bacteria. Most of the foods we eat are too clean to naturally have B12. You could also get it from supplemented vegan foods. But honestly just reducing your animal product consumption is a great step
@@AtomicShrimp I don't like beetroot or spinach much, but I recently started using red amaranth leaves to make an alternative "palak paneer". I actually think it might stain more than beetroot. So I dunno, I guess you could try adding that for the color?
Someone who has given up meat for health, animal welfare, and/or environmental reasons BUT actually misses their black pudding would surely enjoy this. Thank you for sharing.
A year on from my last comment, we have moved and now have half an acre full of ground elder and nettles. My experience of growing vegetables is that anything you want to harvest and eat inevitably withers and dies, so I am eager to start eating the nettles and ground elder. My first thought on watching this again, was mushrooms, they have a meaty tate and are black. A recipe I found also suggested black beans.
Great idea on the mushrooms - some nice big horse mushrooms would definitely add a robust flavour and colour. On the vegetables... Use what you have - it's going to be very hard to eliminate ground elder from your garden (although raised beds on top of a membrane might do it) - if you cut down some of your nettles to the ground about now, you'll get a fresh crop of young growth - this can be repeated right through the summer - and they will regrow fresh edible shoots (it's possible to weaken and kill more delicate flora this way, but I expect nettles will stand it better than anything else would)
Keep going with these; the quality of your content has really increased recently and I really enjoy your videos. I love the thought process behind this recipes; I very much empathise. I'm going to give this a go, party as a change for my semi vege wife, but mainly because I love making things from ingredients I collect myself.
I'm so excited to try this! I'm Muslim for 24 years and we don't eat blood, much less pig's blood. Years back, I used to have English Breakfast and I haven't had blood sausage since those days. I also used to eat the French version Boudin, which is quite different. They often cut it open and use the creamy inside like a salad dressing.
Compared to the brutality of surviving in the wilderness, the pain of stinging nettles might as well be pleasure lol. Anything that is good fuel that can be obtained without too much energy expenditure will be eaten
Given that I cant eat blood for religious reasons this is really really helpful, thank you for trying this kind of thing it's a real help, been binging your videos today : -)
@@michaelbalfour3170 sorry for the late reply. This is the recipe I use. I've never had haggis so I can't attest to the authenticity, but it is tasty. I'm also not a fan of mushrooms, so when it says finely chopped, I took that to heart. demuths.co.uk/our-blog/article/vegetable-haggis
It was very educational and interesting - thank you! You should definitely try the Polish version- ''kaszanka'' (check in your Polish shop). Ours has buckwheat (''kasza gryczana'') instead of oats. I suspect that to improve the consistency of this DIY version half of this (previously cooked) buckwheat should be ground, the other half mixed into the mass (I recommend the roasted version, it has a deeper and more earthy flavor). I don't like meat, I also try to eat healthier foods, so as soon as the nettles grow, I'll recreate your recipe. It's also a great idea for times like these, when food is becoming more and more expensive I'm going to surprise my boyfriend who is a meat lover but he also doesn't mind my ''experimental'' kitchen. So wish me luck. Greetings!
I made your recipe ( almost that is) I used parsley and substituted the nettles with spinach. It’s not that bad at all. I might use black beans next time instead of beetroot. My colour was a bit green, but it tasted fine.
I’ve got to subscribe to this channel finally. Been finding your videos so relaxing since I’ve started getting them recommended recently. And what? Only 6.6k views on this? Criminally under-viewed, it is so obvious how much work you put into this.
Yet again Mike, respect goes out to you again. I make vegetarian/vegan haggis in the same way, and as you say the flavour is all about the spices that go into them. I do sometimes add wheat gluten to my recipes, just not the biggest fan on using it. But it does soak up a lot of liquid so helps it be firmer and the greaseproof paper tends to come off easier wing.
Oh I so love this channel it's Amazing and wholesome another fantastic experiment it looked really yummy in a way but it's all in the taste but well done. x 😁👍
A noble effort, and thoroughly entertaining to watch (highlights - the 'Psycho' stabbing of the beetroot packet and "I'm still filming!"). But I must confess, at the close of the video I had an overwhelming urge to sink my teeth into a block of lard.
This is great if you grew up eating it and want that childhood nostalgia without the animal product. I’m from US so I didn’t grow up eating blood pudding but I did grow up eating hot sausage and made an alternative. Thanks for this recipe.
Hello. This was an enjoyable video to watch. I didn't see it mentioned elsewhere in the comments, but one reason some people might not eat blood pudding is probably religious in nature. I can't say for other religions, but the Jewish and Christian religions do have teachings/writings against eating the blood of animals, amongst other things. That said I do intend to try making one of your vegan blood puddings. They look very appetizing. Thanks so much for sharing!
Some vegans like it because they weren’t always vegan and had black and white pudding and sausages growing up. Well that’s my reason for wanting meat like substitutes anyway and preferably homemade so I know exactly what’s going into my mouth and body. Thanks for this video! I see you have a Mark2! I’ll be watching that video next!🙋♀️Thank you!🙏
Great work! It looks superb. Maybe tomato puree might redden it, or a touch of Annato. If black was the target, then a tiny amount of food grade activated charcoal might be the thing. The internal marbling is spot on, though. I like black pudding as part of the meat component of a Scotch Egg. Once tried, never forgotten.
Instead of guilty snacking before bedtime, I watch your food videos. As comforting as a cup of Horlicks! I particularly liked the use of my former enemy ground elder. Shop parsley is expensive and sometimes hard to find so that is an alternative I shall definitely use. Thank you
I wish there was a way to buy vegetarian black pudding in the US. I've been looking for an entire year, and so far I cant find anyway to ship it from the UK.
Love the idea, black olives sprang to mind. Lifting the vegan restrictions, I'm sure adding egg or butter would be great addition. I'm all for food without the violence.
This video is great. I cannot believe how few views it has. I am vegan, and totally interested in making black pudding. Paddy's Day is coming up and it is a tradition for me to put on an Irish Feast. I want to make a vegan full Irish this year. This video is super helpful. Thanks!
BTW, If I made this again, I would add more nettles - stinging nettles are fantastic for flavour and nutrition, and they do pack a really satisfying 'expensive vegetable' punch
As long as you get enough iron in the pudding, I'd imagine it could taste quite similar with or without meat. Beets and nettle seem like good choices, maybe pumpkin seeds and morels if you need more iron though? I like this idea, its like halfway between black pudding and a falafel, both great things
It doesn't make a measurable difference - that's just a kitchen myth. The only time it matters is if the foil has been given a nonstick coating, in which case that's usually on the dull side.
@@AtomicShrimp ahhh ok thanks for teaching me something I didn't know like Ur films especially when you need to hear a chirpy voice and interesting content I'm going to try the nettle soup one fine day did you read my comment about vegan cheese that could make an interesting one
When I was still vegan, I used to make a sausage with gluten, a lot of spices, onion, garlic, soy sauce and other ingredients the same way you did here. Liquid smoke is also an ingredient I would recommend. Or, if available, smoked salt.
Possibly, but I am wary of cooking with such thin, soft plastic - I tried a 'hack' once where you could supposedly cook omelettes in ziploc bags in boiling water - but they melted. Many brands of black pudding are packaged in tough plastic tube casings - I guess the best idea would be to get hold of some of that.
@@AtomicShrimp nah, if you're going vegan you should avoid cooking in plastic...if you're going to all the trouble of avoiding meat, may as well avoid the carcinogens from hot plastic too
You might want to try Grünkern (smoked spelt grains) instead of oats, it will add a very savoury taste. You can darken it with a spoon full of treacle, also high in iron and other minerals. Consider adding some fresh garlic as well.
I would have gone with a bit of YR instead of Ketchup myself. But it looks good and sounds good! Wouldn't say no like you know. Can't substitute the real thing though. But, I'll try it.
Gravy browning would make it really dark ❤ I am vegan, and I will give this a go, but I like @Mrinconns tips and will play around with your recipe to see if I get it how I like it. One thing, I have never had black pudding, but a nice vegan rissole is always welcome. I absolutely love your channel, as does my husband. Kerp making what you make. Your made up on the spot recipes are brilliant. ❤
See, it's videos like this that could convert me over to veganism/vegetarian, hands on, home cooked approaches rather than relying on "Impossible Foods Inc" mystery goo's. Great video.
Could Brown Sauce/BBQ or Soy sauce possibly have helped with colour? Maybe even flavour too. Marmite could also possibly be used though flavour wise ive no idea if that works? For vegetarian rather than vegan, oyster sauce and/or Worcestershire may be a good addition?
Your Vacon video brought this one up again so thought I'd revisit. Love black pudding. Waiting for the other half to come back from the gym whilst I lounge in the bath with a beer! There's a certain irony there ut I choose to ignore it. Chin chin.
I don't eat meat because I feel bad for the animals. It's not about health to me, it's ethical. I love the smell of meat and the taste, so I eat fake meat often. I watch all your videos though. I still learn things, esp. when you forage or do food challenges. 👍😊
Make sure it definitely is ground elder that you pick - it's very edible, but it's in the carrot family, that does have some poisonous members (hemlock, fool's parsley, etc) - ground elder is not hard to ID however
Don't know if any asian supermarket in UK stock any dry vegetable protein chunks. They come in dried small chucks when rehydrated it gives the texture of some kind of meat. It is rich in protein. Thought I share this in case you are interested in making other vegetarian/vegan food. By the way it is products from Thailand. :) What happened to the first video? I got The notification last night but the video was not available
My mom, she's 90 years old, and I were talking about blood sausage the other day. My mom was grossed out by my mentioning it. I thought that was odd because my mom grew up on a farm where they butchered and processed all of their own livestock. Blood just grosses most people out I guess. I personally think it's less gross than stomachs, intestines or other animal organs that mom grew up eating.
Do you put hot or even warmed cooked things straight in the fridge im a bit errrrtrekkkkhmmmm aboute that surely not no cirtisizm intended just curious ?
Most of the advice and concern you see about this is based on how fridges worked in 1950. Don't put huge hot things in the fridge as that can warm up everything else. Small amounts of warm stuff is perfectly fine.
What... no plant blood? smh Beetroots... ok, I guess that properly qualifies indeed. :D What would you think of adding just a bit of mushroom powder in this mixture? Just a feeling I have.
The *idea* of eating blood isn't bad; the fact that it (black boudin, specifically) tastes like liver is what's objectionable... :D As far as agendas... stop apologizing: it's *your* channel. You can do whatever you want on it.
I do really like your channel. It has just the sort of things I would make videos on, if I had a channel. Would you like to try Ghost hunting? I know a really haunted pub not terribly far from you. Do not reccommend the top floor as was actually attacked there but the middle rooms on the middle floor have pretty reliable poltergeist activity without the violence.
I would have put some sun-dried tomato paste in it or mushrooms to give it some more meaty flavours (actually, now I think of it, perhaps dry frying and dehydrating tomato paste would turn it into sort of vegan "meat" powder? Maybe another vegan cooking idea could be making vegan beef stock from that?), and I would have used barley instead of wheat...but I just like barley more... Plus you get free barley water out of it lol If you haven't tried barley water, or made it, please try it, I'm sure you have because I'm pretty sure every Briton has to drink it in summer by law lol.
A few tips from someone who's been a forager and a vegan for the last 11 years.
Marmite is a great shortcut to that very savoury slightly coppery black pudding flavour
powdered beetroot can be easier to mix in and give a more consistent result in terms of colour
Using wheat gluten as opposed to tofu (or both) will set up better when steaming and give a much more meat like texture, wheat gluten is often used to make meat substitutes.
Sausage casings are often vegan, typically when you buy them alone they're made from cellulose and might make for an easier to slice better shaped pudding.
The lack of fat in your pudding might not help the flavour, a common fat substitute for vegans is to add refined coconut oil which can be flaked and mixed in. This is whats usually used in high end fake meat burgers.
I absolutely adore your channel and how much it helps people to appreciate all the food around them. I hope this helps!
It really shows how flooded youtube is that good content like this is barely watched.
Thank you for the vote of confidence. Yeah, it's a bit frustrating sometimes, because nearly all of my videos require preparation and effort - never mind though - I'll just keep on doing what I do and what I find interesting - I'm having fun doing it
@@AtomicShrimp keep in mind your fans are devoted and they spread the word, I know I do! I watch some of your videos at bedtime and your voice actually lulls me to sleep, and I say that in an entirely complimentary fashion! :)
Though Mr Atomic has a staggering 418k subs, which shows there's a huge appetite for this kind of quirky quality!
@@glamdolly30 Wow! This comment didn't age well - now up to and even more staggering 848K subs! (I've only discovered this channel maybe 6 months ago - so I guess that includes me)
"Beetroot is the blood of the earth" is the most metal description of beetroot I've ever heard.
I wish i could experience this comment latter
Well, that actually depends on where you are from. In my country, us kids used to say that vine grapes produce nature's blood.
coolest comment ever 🤯🥰🌈
It sounded like Udo Kier in a weird 1970's European horror movie. And that's a good thing.
Hello! Trained cook and vegan here, wishing to field an answer to the question asked by your hypothetical conversationalists: The reason why vegans may want to eat something that is like black pudding is because they miss the texture and flavor, but not sufficient to compromise their nascent vegan ethics or doctor's orders. Vegan culinary science is a growing field for this reason; replication of the _chemical_ composition of various animal foods in order to make a convincing approximation is essential to meeting the palate demands of the growing population opting out of animal-based foods. Here in the States, overcooked mature spinach--more readily available than nettles anymore--blackstrap molasses, and Marmite would be used to create that oxidized iron flavor and dark color reminiscent of cooked blood. Interesting to watch your experiment; Thanks For Posting!
Thanks - I did think about mentioning spinach as an alternative, but there's something about nettles that is more 'hearty' in flavour - they are a seriously underrated vegetable with an 'expensive vegetable' flavour that I would compare to asparagus or artichoke hearts.
Where I live, we used to gather nettles wild, though it is a subdivision in a suburb of a major industrial city. In the last 20 years, the native wild nettles have been choked out by the uninvited invasive species, Asian Garlic Mustard, which is only edible in its youngest growth stage, and overruns all other ground cover. Don't let this happen to you, U.K.!
interesting comment.. I'm a carnivore and recent peer pressure re: environment issues is influencing me to try a more plant based diet, but I'm a reluctant patron right now and I need some middle ground, having lived off a meat diet for over 50 years. I'm also concerned about changing my diet after all these years, and what effect that might on my health, something no one seems able or willing to advise me about, other than to advise me to take chemical supplements, but I fear this is not the answer I'm looking for as I don't want to rely on pills - my diet alone should be able to sustain me for all my needs.
@@jonnyrocket3659 Done correctly, on a vegan diet all you would need is B12 which are supplemented into omni foods all the time since it naturally comes from bacteria. Most of the foods we eat are too clean to naturally have B12. You could also get it from supplemented vegan foods. But honestly just reducing your animal product consumption is a great step
@@AtomicShrimp I don't like beetroot or spinach much, but I recently started using red amaranth leaves to make an alternative "palak paneer". I actually think it might stain more than beetroot. So I dunno, I guess you could try adding that for the color?
Someone who has given up meat for health, animal welfare, and/or environmental reasons BUT actually misses their black pudding would surely enjoy this. Thank you for sharing.
'The blood of the Earth!' that was so uncharacteristic, made me really chuckle!
A year on from my last comment, we have moved and now have half an acre full of ground elder and nettles. My experience of growing vegetables is that anything you want to harvest and eat inevitably withers and dies, so I am eager to start eating the nettles and ground elder. My first thought on watching this again, was mushrooms, they have a meaty tate and are black. A recipe I found also suggested black beans.
Great idea on the mushrooms - some nice big horse mushrooms would definitely add a robust flavour and colour.
On the vegetables... Use what you have - it's going to be very hard to eliminate ground elder from your garden (although raised beds on top of a membrane might do it) - if you cut down some of your nettles to the ground about now, you'll get a fresh crop of young growth - this can be repeated right through the summer - and they will regrow fresh edible shoots (it's possible to weaken and kill more delicate flora this way, but I expect nettles will stand it better than anything else would)
i miss black pudding so much, so thanks for this.
This recipe needs a bit of work - I might revisit it this spring when the nettles are properly up
Keep going with these; the quality of your content has really increased recently and I really enjoy your videos.
I love the thought process behind this recipes; I very much empathise. I'm going to give this a go, party as a change for my semi vege wife, but mainly because I love making things from ingredients I collect myself.
I have to say I love all these videos! Weird stuff in a can, unboxing anything etc. 😂 Really chilled and quite funny.
I'm so excited to try this! I'm Muslim for 24 years and we don't eat blood, much less pig's blood. Years back, I used to have English Breakfast and I haven't had blood sausage since those days. I also used to eat the French version Boudin, which is quite different. They often cut it open and use the creamy inside like a salad dressing.
Add some Marmite instead of salt.
A worthy experiment, creative playfulness in gastronomy, always inspiring to watch.
Yes I always admire your creativity! Great to watch!
Nettles: *Develop a painful defence mechanism*
People: Delicious!
It really is quite painful for most humans, though. It's also very nutrient dense and makes for a wholesome tea for cold days.
Compared to the brutality of surviving in the wilderness, the pain of stinging nettles might as well be pleasure lol. Anything that is good fuel that can be obtained without too much energy expenditure will be eaten
Given that I cant eat blood for religious reasons this is really really helpful, thank you for trying this kind of thing it's a real help, been binging your videos today : -)
This would probably make a decent vegan haggis too maybe with the addition of some red kidney beans. Keep up the good work.
I make a vegan haggis I'm fond of. I'd love to see your take on making one.
You got a recipe please?
@@michaelbalfour3170 sorry for the late reply. This is the recipe I use. I've never had haggis so I can't attest to the authenticity, but it is tasty. I'm also not a fan of mushrooms, so when it says finely chopped, I took that to heart. demuths.co.uk/our-blog/article/vegetable-haggis
It was very educational and interesting - thank you!
You should definitely try the Polish version- ''kaszanka'' (check in your Polish shop). Ours has buckwheat (''kasza gryczana'') instead of oats. I suspect that to improve the consistency of this DIY version half of this (previously cooked) buckwheat should be ground, the other half mixed into the mass (I recommend the roasted version, it has a deeper and more earthy flavor).
I don't like meat, I also try to eat healthier foods, so as soon as the nettles grow, I'll recreate your recipe. It's also a great idea for times like these, when food is becoming more and more expensive I'm going to surprise my boyfriend who is a meat lover but he also doesn't mind my ''experimental'' kitchen. So wish me luck. Greetings!
I made your recipe ( almost that is) I used parsley and substituted the nettles with spinach. It’s not that bad at all. I might use black beans next time instead of beetroot. My colour was a bit green, but it tasted fine.
black beans and beet root might do the trick.
"THE BLOOD OF THE EARTH....ya I'm still filming" 😆
Lol! That was a brilliant moment of 'real' wasn't it, love this guy he's so intrinsically, fundamentally, fully BRITISH!
I’ve got to subscribe to this channel finally. Been finding your videos so relaxing since I’ve started getting them recommended recently. And what? Only 6.6k views on this? Criminally under-viewed, it is so obvious how much work you put into this.
Very interesting, entertaining video. Really enjoyed it.
This is awesome! I am totally stealing this recipe. You are a saviour when i'm already running out of cooking ideas. Let the spring begin already! :D
Really appreciate the “if you’re fine eating meat you should be fine eating any other part of the animal”, it’s all meat, and it shouldn’t matter.
Yet again Mike, respect goes out to you again. I make vegetarian/vegan haggis in the same way, and as you say the flavour is all about the spices that go into them. I do sometimes add wheat gluten to my recipes, just not the biggest fan on using it. But it does soak up a lot of liquid so helps it be firmer and the greaseproof paper tends to come off easier wing.
I enjoyed the video! Keep it up!
I've seen beetroot used to simulate blood in a lot in vegan/vegetarian substitutes (i.e. the beyond burger). Interesting(:
This is brilliant, mate. Nettles and beetroot add the iron flavor and so much nutrition. Saving this for later 🙏🏻
Oh I so love this channel it's Amazing and wholesome another fantastic experiment it looked really yummy in a way but it's all in the taste but well done. x 😁👍
A noble effort, and thoroughly entertaining to watch (highlights - the 'Psycho' stabbing of the beetroot packet and "I'm still filming!"). But I must confess, at the close of the video I had an overwhelming urge to sink my teeth into a block of lard.
A couple of years later and now you can buy vegetarian/vegan black pudding in almost every major supermarket in the UK!
Only 900 likes!! How! This content deserves a lot more!
Very hard to find, but as an American I love black pudding.
Hey, thanks for all the great videos. Thought I'd mention that ground flax seed is a great binder / egg replacement in vegan cooking.
I'd probably add a spoon of vital wheat gluten as well.
Looks awesome
This is great if you grew up eating it and want that childhood nostalgia without the animal product. I’m from US so I didn’t grow up eating blood pudding but I did grow up eating hot sausage and made an alternative. Thanks for this recipe.
Hello. This was an enjoyable video to watch.
I didn't see it mentioned elsewhere in the comments, but one reason some people might not eat blood pudding is probably religious in nature. I can't say for other religions, but the Jewish and Christian religions do have teachings/writings against eating the blood of animals, amongst other things.
That said I do intend to try making one of your vegan blood puddings. They look very appetizing. Thanks so much for sharing!
Glad to see some if your older content on my vid feed.
Some vegans like it because they weren’t always vegan and had black and white pudding and sausages growing up. Well that’s my reason for wanting meat like substitutes anyway and preferably homemade so I know exactly what’s going into my mouth and body. Thanks for this video! I see you have a Mark2! I’ll be watching that video next!🙋♀️Thank you!🙏
Never thought I say the phrase vegan black pudding christmas cracker but life's full of surprises.
Great work! It looks superb. Maybe tomato puree might redden it, or a touch of Annato. If black was the target, then a tiny amount of food grade activated charcoal might be the thing. The internal marbling is spot on, though. I like black pudding as part of the meat component of a Scotch Egg. Once tried, never forgotten.
Black pudding is fab and your liking of it is characteristic of your northern forebears :) in Sunderland we often ate it cold as a bar snack.
Instead of guilty snacking before bedtime, I watch your food videos. As comforting as a cup of Horlicks! I particularly liked the use of my former enemy ground elder. Shop parsley is expensive and sometimes hard to find so that is an alternative I shall definitely use. Thank you
Perhaps an addition of tomato puree might achieve a red colour . Great looking sausage anyway, looked delicious.
Thank for the video.
due to religious obligations i don’t consume pork so this is a very useful video! thank you!
I wish there was a way to buy vegetarian black pudding in the US. I've been looking for an entire year, and so far I cant find anyway to ship it from the UK.
That’s looks delicious 😋
Thank you for this .
Vegan black pudding is basically multigrain bread. Then again American black pudding is basically cornbread with pig blood, so no judgement
Have a thumbs up, my man. I think I might try this recipe.
Add some Marmite for the Umami flavour, Gram flour with water is a great egg substitute.
You should patent this. I reckon even meat eaters like me would like this on occasion
I'm a meat eater and I support this comment. Just because we eat meat doesn't mean we don't like plant based food too lol
It's a LOT of work for a food most of us eat once in a blue moon in a B&B full English!
Love the idea, black olives sprang to mind. Lifting the vegan restrictions, I'm sure adding egg or butter would be great addition. I'm all for food without the violence.
This video is great. I cannot believe how few views it has. I am vegan, and totally interested in making black pudding. Paddy's Day is coming up and it is a tradition for me to put on an Irish Feast. I want to make a vegan full Irish this year. This video is super helpful. Thanks!
Thanks - I'm really glad you enjoyed watching
BTW, If I made this again, I would add more nettles - stinging nettles are fantastic for flavour and nutrition, and they do pack a really satisfying 'expensive vegetable' punch
As long as you get enough iron in the pudding, I'd imagine it could taste quite similar with or without meat. Beets and nettle seem like good choices, maybe pumpkin seeds and morels if you need more iron though? I like this idea, its like halfway between black pudding and a falafel, both great things
Not trying nit pick when useing kitchen foil the shiny side always inside then it reflects the heat back to the food so Cooks efficiently
It doesn't make a measurable difference - that's just a kitchen myth. The only time it matters is if the foil has been given a nonstick coating, in which case that's usually on the dull side.
@@AtomicShrimp ahhh ok thanks for teaching me something I didn't know like Ur films especially when you need to hear a chirpy voice and interesting content I'm going to try the nettle soup one fine day did you read my comment about vegan cheese that could make an interesting one
When I was still vegan, I used to make a sausage with gluten, a lot of spices, onion, garlic, soy sauce and other ingredients the same way you did here. Liquid smoke is also an ingredient I would recommend. Or, if available, smoked salt.
I bought vegetarian 'breakfast pudding' before and it looked just like what you made.
Portabello mushroom to darken the colour? I don't like black pudding but would happily eat what you made! It looks amazing - and I am far from vegan!
Yeah the wild field mushrooms I foraged last weekend would have been perfect for this
Would cling film work better than paper? Or just the foil?
Possibly, but I am wary of cooking with such thin, soft plastic - I tried a 'hack' once where you could supposedly cook omelettes in ziploc bags in boiling water - but they melted. Many brands of black pudding are packaged in tough plastic tube casings - I guess the best idea would be to get hold of some of that.
@@AtomicShrimp nah, if you're going vegan you should avoid cooking in plastic...if you're going to all the trouble of avoiding meat, may as well avoid the carcinogens from hot plastic too
I think black beans in addition to the oats would bind it well and help with color.
You might want to try Grünkern (smoked spelt grains) instead of oats, it will add a very savoury taste. You can darken it with a spoon full of treacle, also high in iron and other minerals. Consider adding some fresh garlic as well.
12:22, What happened to the term margarine?
It fell out of favour, largely because of idiotic hatred toward it
Lobbies
All good
I would have gone with a bit of YR instead of Ketchup myself. But it looks good and sounds good! Wouldn't say no like you know. Can't substitute the real thing though. But, I'll try it.
Gravy browning would make it really dark ❤
I am vegan, and I will give this a go, but I like @Mrinconns tips and will play around with your recipe to see if I get it how I like it. One thing, I have never had black pudding, but a nice vegan rissole is always welcome. I absolutely love your channel, as does my husband. Kerp making what you make. Your made up on the spot recipes are brilliant. ❤
See, it's videos like this that could convert me over to veganism/vegetarian, hands on, home cooked approaches rather than relying on "Impossible Foods Inc" mystery goo's. Great video.
Could Brown Sauce/BBQ or Soy sauce possibly have helped with colour? Maybe even flavour too. Marmite could also possibly be used though flavour wise ive no idea if that works? For vegetarian rather than vegan, oyster sauce and/or Worcestershire may be a good addition?
Your Vacon video brought this one up again so thought I'd revisit. Love black pudding. Waiting for the other half to come back from the gym whilst I lounge in the bath with a beer! There's a certain irony there ut I choose to ignore it. Chin chin.
Gunna have to try this
Love your curiousity. Now I dare you to make a NOT bacon ! Plant based of course :D
What if you add some vegemite or marmite or something... That would add saltiness and colour perhaps?
I don't eat meat because I feel bad for the animals. It's not about health to me, it's ethical. I love the smell of meat and the taste, so I eat fake meat often. I watch all your videos though. I still learn things, esp. when you forage or do food challenges. 👍😊
Mmm black pudding!
These are not truly vegan as a shrimp was hurt when he was gathering the nettles
Brilliant video...always thought ground elder was ☠️ but so pleased it’s food. I’m vegan and no offence at all. Thanks for sharing xx
Make sure it definitely is ground elder that you pick - it's very edible, but it's in the carrot family, that does have some poisonous members (hemlock, fool's parsley, etc) - ground elder is not hard to ID however
Don't know if any asian supermarket in UK stock any dry vegetable protein chunks. They come in dried small chucks when rehydrated it gives the texture of some kind of meat. It is rich in protein. Thought I share this in case you are interested in making other vegetarian/vegan food. By the way it is products from Thailand. :) What happened to the first video? I got The notification last night but the video was not available
THE BLOOD OF THE EARRRTTHH!!! I’m still filming mum!!!! 😂😂
My mom, she's 90 years old, and I were talking about blood sausage the other day. My mom was grossed out by my mentioning it. I thought that was odd because my mom grew up on a farm where they butchered and processed all of their own livestock. Blood just grosses most people out I guess. I personally think it's less gross than stomachs, intestines or other animal organs that mom grew up eating.
Do you put hot or even warmed cooked things straight in the fridge im a bit errrrtrekkkkhmmmm aboute that surely not no cirtisizm intended just curious ?
Most of the advice and concern you see about this is based on how fridges worked in 1950. Don't put huge hot things in the fridge as that can warm up everything else. Small amounts of warm stuff is perfectly fine.
@@AtomicShrimp thanks
Could you use spinach instead of nettles?
Sure
You have a website???
Yes
i preffered the original upload. the double vision made me feel drunk without having touched a drop :p
One little checkbox on my video editor is all it takes, and an hour of rendering is wasted
What... no plant blood? smh
Beetroots... ok, I guess that properly qualifies indeed. :D
What would you think of adding just a bit of mushroom powder in this mixture? Just a feeling I have.
Uuurggh, beetroot!
The *idea* of eating blood isn't bad; the fact that it (black boudin, specifically) tastes like liver is what's objectionable... :D
As far as agendas... stop apologizing: it's *your* channel. You can do whatever you want on it.
Some tasty black pudding there
You might use one piece of cord for knotting the ends. It's easier to retrieve.
I do really like your channel. It has just the sort of things I would make videos on, if I had a channel. Would you like to try Ghost hunting? I know a really haunted pub not terribly far from you. Do not reccommend the top floor as was actually attacked there but the middle rooms on the middle floor have pretty reliable poltergeist activity without the violence.
5:46 man i thought those were maggots for a split second lol
Blood of the earttttth.
LOVE Mushrooms Onyx rectangle of animal no-eat breakfast squozen food product
I would have put some sun-dried tomato paste in it or mushrooms to give it some more meaty flavours (actually, now I think of it, perhaps dry frying and dehydrating tomato paste would turn it into sort of vegan "meat" powder? Maybe another vegan cooking idea could be making vegan beef stock from that?), and I would have used barley instead of wheat...but I just like barley more... Plus you get free barley water out of it lol
If you haven't tried barley water, or made it, please try it, I'm sure you have because I'm pretty sure every Briton has to drink it in summer by law lol.
as a child i ate meat but would not eat beetroot as it looks like blood. I do question my younger self sometimes
Never seen anyone make a sandwich out of Black Pudding. Or use red sauce for BP. But Fair enough
I think a big mistake was not adding in any fat. I'd recommend some coconut fat or similar.
6:43
The proximity of the mango to the cooker is making me nervous.
You're making Kosher Kishka
Vinegar will subside the sting.