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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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Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

205 calories; protein 4.8g; carbohydrates 31.5g; fat 7.7g; sodium 74.2mg. Full Nutrition
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