Vegan Carrot Pudding Recipes
VEGAN GAJAR KA HALWA--CARROT PUDDING
I am posting this for the Zaar World Tour II. I have not tried this. It is compliments of http://www.food-india.com/recipe/R001_025/R016.htm . Servings are a guess.
Provided by Creation In Hope
Categories Dessert
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cook carrots on medium heat with 1/2 of the sugar for 15 minuts stirring well.
- Add Soya Milk and rest of sugar and cook for 15-20 minutes more stirring well.
- Top with Cashews and Dates and serve.
Nutrition Facts : Calories 574.9, Fat 10.1, SaturatedFat 1.8, Sodium 171.5, Carbohydrate 119.8, Fiber 1.9, Sugar 111.1, Protein 6.7
BAKED CARROT PUDDING
This is a recipe a manager of a cafeteria gave me. Sprinkle confectioners' sugar on top for presentation.
Provided by Judith Nees
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
- Bake in preheated oven 30 minutes, until puffed and set.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 37.3 g, Cholesterol 62 mg, Fat 1.9 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 134.2 mg, Sugar 29.1 g
SPICED CARROT, COCONUT & DATE PUDDING
Love the drama of lighting a Christmas pudding? Spoon over a little triple sec or rum to this carrot, coconut and date pudding. If not, try our snowy topping
Provided by Good Food team
Time 9h45m
Number Of Ingredients 15
Steps:
- Mix the chia seeds with 6 tbsp water, then set aside for 5 mins until thickened. Blitz the orange juice and dates in a food processor until puréed.
- Put all the other ingredients, except the oil, in a large bowl and mix with the date purée. Drizzle over the chia seed mix and mix well. Oil a 1.2-litre pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mix, pressing down firmly. Cover with pleated baking parchment and foil, and secure with kitchen string (see our how to video).
- Lower the basin into a large pan with an upturned saucer or scrunched-up foil in the base to stop the basin from touching the bottom. Fill the pan with boiling water so it's halfway up the side of the basin, then cover and simmer for 6-7 hrs, topping up the water as needed. It's ready when a skewer poked into the centre of the pudding comes out with only moist crumbs - there should be no wet mix. Leave to cool. Will keep in a cool, dry cupboard for up to a year.
- On the day, re-steam as above for 2 hrs. Leave to rest for 10 mins before carefully turning out. Serve with coconut custard (see below).
Nutrition Facts : Calories 552 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 58 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.8 milligram of sodium
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