• 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



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.