Skip to main content New this month
Get the Allrecipes magazine

Vegan Carrot Pudding

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 205 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 205 calories; 7.7 g fat; 31.5 g carbohydrates; 4.8 g protein; 0 mg cholesterol; 74 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0