Clonakilty Veggie Pudding Crostinis with minty broad beans
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Clonakilty Veggie Pudding Crostinis with minty broad beans

This simple Clonakilty Veggie Pudding recipe is bursting with refreshing flavours and spices and makes a perfect appetiser or party food. It is easy and quick to prepare and will wow your vegan and meat-eating friends alike.

Course appetiser, party food, Snack
Cuisine Irish
Keyword easy, quick, vegan
Prep Time 9 minutes
Cook Time 11 minutes
Total Time 20 minutes
Servings 12
Calories 160kcal
Author Eva Burg

Ingredients

Crostini

Topping

  • 2 packets Clonakilty Veggie Pudding can be substituted with Black Pudding if it doesn't need to be vegan
  • 3 tablespoons olive oil
  • 2 cloves garlic thinly sliced
  • 1 pound broad beans fresh or frozen
  • 1/2 teaspoon fennel seeds
  • 2 sprigs fresh mint roughly chopped

Instructions

Crostini

  • Preheat the grill to 400°F/ 200°C.
  • Cut the ciabatta into 1 cm wide slices, cut them at an angle to make them slightly bigger.
  • Brush each slice with olive oil and sprinkle with salt and pepper.
  • Grill until golden- brown.

Topping

  • Heat the olive oil in a pan over medium heat. Remove the packaging from the Clonakilty Veggie Pudding and cut it into 1 cm wide slices. Shallow fry the Veggie Pudding for 2 minutes each side and set aside.
  • In the same pan fry the finely sliced garlic and fennel seeds until the garlic starts to turn golden. Then add in the broad beans and cook for 3-5 minutes or until the beans are tender.
  • Now return the Veggie Pudding to the pan to reheat it and add the chopped mint.
  • Transfer the topping onto the crostini and serve immediately.

Nutrition

Calories: 160kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg