Vegan Carrot Pudding

Vegan Carrot Pudding

0 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
LenoreRockchild
Recipe by  LenoreRockchild

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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Carrot Pudding

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Jan's Carrot Soup - Vegan and Dairy-Free