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Vegan Carrot Pudding

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5

"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

45 m servings 205
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 205 calories; 7.7 31.5 4.8 0 74 Full nutrition

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