Vegan morcilla with black beans and rice

Ingredients

• 1 cup cooked black beans
• 1 cup water or the bean cooking liquid
• ½ cup cooked rice
• ¼ cup refined coconut oil (or vegan margarine)
• ½ cup vital wheat gluten
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• 1 tablespoon salt (or to taste)
• 1 tablespoon white pepper
• ½ tablespoon ground nutmeg
• ½ tablespoon ground cloves
• 1 large portobello mushroom (about 100 g), very finely chopped
• ½ onion, very finely chopped
• 2 tablespoons chopped walnuts (optional)
• 3 tablespoons breadcrumbs
• 2 tablespoons cornstarch

Missing an ingredient?

• What to use instead of coconut oil
• What to use instead of rice
• What to use instead of onion
• What to use instead of cornstarch
• What to use instead of breadcrumbs

Instructions

1. Blend the black beans with the water (or their cooking liquid), all the spices, the salt and the cornstarch until smooth. Set aside.
2. Heat the coconut oil in a skillet and sauté the onion until translucent. Take it off the heat without draining it: the fat goes into the dough too.
3. In a large bowl, combine the bean mixture, the onion with all its fat, the portobello, the rice, the breadcrumbs and, if using, the walnuts. Mix well.
4. Add the vital wheat gluten and knead until you have a firm, compact dough. Let it rest for 10 minutes.
5. Wrap the dough tightly in plastic wrap: you can make one long morcilla and tie it into sections with kitchen twine, or several small ones.
6. Steam them for 1 hour over medium-low heat, in a pot with a liter of water and a rack or steamer basket. Take them out and let them cool completely.
7. Keep them in the fridge for at least 5 hours: as they rest they firm up and don't fall apart when sliced.
8. Serve them sliced on bread, or griddled inside a sandwich.

Nutrition facts

Approximate, per serving (about 222 g). Calculated with data from USDA FoodData Central.