Ingredients
  • 2 spring onions finely chopped
  • 1 clove crushed garlic (optional)
  • 25g sun dried tomatoes, sliced
  • small handful of olives
  • 50g chopped fresh herbs
  • 75g bulgur wheat
  • 130ml boiling water (approx)
  • black pepper and salt to taste
  • extra virgin olive oil
  • 75g V Pud, chopped
  • olive oil for frying
Serves

1

Method

This Recipe was designed using our Vegan Black Pudding by Our Lizzy Vegetarian  Cookery School.  It only takes 15 minutes.

 

Rehydrate the bulgur wheat by placing in a bowl and covering with boiling water. Cover with a plate and leave to stand for about ten minutes. Fluff up with a fork.

 

Add the spring onions, garlic, sun dried tomatoes, and olives to the bulgur wheat. Mix in some chopped fresh herbs. Add a drizzle of extra virgin olive oil and season well.

 

Heat some olive oil in a small frying pan. When the oil is hot, add some chopped V Pud and cook on both sides.