Like every month, we couldn’t miss a new proposal from Veganize the chef. We think it is a very fun event and with which we learn very interesting new vegan dishes. 

On this occasion, the proposed recipe was some delicious piquillo peppers stuffed with blood sausage from Karlos Arguiñano (you can see the original recipe here). We had no idea how to prepare vegan black pudding, so we searched the Vegan Dimension, which is like our emergency vegan recipe manual, and found a great recipe for vegan blood sausage, which we took our version of and you can see here.



  • 1 patata de unos 200 gramos
  • 1 morcilla vegana de unos 200 gramos
  • 4 dientes de ajo
  • 16 pimientos de piquillo
  • 1 cebolla
  • 1 puerro
  • 50 mililitros de vino blanco
  • Agua (opcional)
  • 1 cucharadita de maicena
  • Aceite de oliva virgen extra
  • Sal y pimienta al gusto


  1. Let’s cook a potato in salted water. I recommend that you chop it up so that it can be done beforehand. When the potato is tender, remove it.
  2. We have made our grilled vegan black pudding but you can do it however you want.
  3. < li id="instruction-step-3">In a pan with oil brown the 4 garlic and peppers. Remove the peppers and let them cool.

  4. In the same pan add the onion and the leek very chopped, let them poach. Add the white wine, salt and pepper, and let it reduce. When the wine is reduced, if the sauce remains dry, add a little water.
  5. Add a teaspoon of cornstarch to thicken the sauce and shred it, although you can leave it that way.
  6. Crush the potato with a fork or a potato masher, do the same with the blood sausage and mix them.
  7. Stuff the peppers with the potato and black pudding mixture. We put them in a pan with the sauce and heat them to serve them hot.
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