VEGAN CARROT PUDDING
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.
Provided by LenoreRockchild
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 31.5 g, Fat 7.7 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 74.2 mg, Sugar 19.9 g
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