Black Pudding Vegan

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A unique pudding that goes well with salad, taken from linda majzlik's 'a vegan taste of the caribbean'

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Steps

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Add textured vegetable protein to the vegetable stock , cover and leave for 1 hour.

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Gently fry the onion and garlic in the oil , until softened.

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Add the mushrooms , and fry until the juice begins to run , then remove from heat.

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Place the soacked textured vegetable protein in a sieve and press out any excess liquid , then add it to the pan together with the rest of the ingredients , and mix well.

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Spoon the mixture into a non-stick 7 inch square pan.

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Press down firmly and evenly , cover and chill for 2 hours.

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Spray lightly with light olive oil , then bake at 400 for 35-40 minutes , until browned.

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Ingredients

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black beans, mushrooms, oats, textured vegetable protein, red onion, garlic cloves, vegetable stock, virgin olive oil, tamarind paste, soy sauce, parsley, thyme, black pepper