Vegan Carrot Pudding

Vegan Carrot Pudding

0
LenoreRockchild 3

"A veggie take on rice pudding and a 'need to use up old carrots'-experiment that turned out yummy! Serve hot or cold, with more soy milk or a nice hot tea."

Ingredients 45 m {{adjustedServings}} servings 205 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Whisk soy milk, turbinado sugar, molasses, vanilla extract, cinnamon, ginger, allspice, and nutmeg together in a saucepan over medium-low heat until well incorporated, 2 to 3 minutes. Whisk in flour until smooth, 3 to 5 minutes.
  2. Fold raisins and walnuts into soy milk mixture; add carrots. Cook and stir pudding over low heat, keeping just below a boil, until carrots are softened, 30 minutes.
Tips & Tricks
Creamy Rice Pudding

Learn the secret to making the creamiest ever sweet rice pudding.

Pumpkin Bread Pudding with Caramel Rum Sauce

Discover the simple secret to surprisingly easy pumpkin bread pudding.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 0

  1. 0 Ratings

  2.  
  3.  
  4.  
  5.  
  6.