Vegetable Pudding Recipes

VEGETABLE PUDDING

Vegetable Pudding image

Make and share this Vegetable Pudding recipe from Food.com.

Provided by jasm1525

Categories Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g potatoes
60 g cheese
40 g shiitake mushrooms
40 g carrots
40 g French beans
120 g low-fat plain yogurt
20 g raisins
5 g ground nutmeg
1 pinch salt and pepper

Steps:

Peel the potatoes, boil till soft and mash them.
Dice the mushroom, carrot and French beans. Boil them till half-cooked. Grate the cheese.
Mix the diced vegetables together with the mashed potato, yogurt, nutmeg powder, cheese and seasoning.
Place the mixture in baking dish. Cover the remaining cheese on top of the pudding and bake in the oven for 10 mins at 170'C.

Nutrition Facts : Calories 205.6, Fat 4.9, SaturatedFat 3, Cholesterol 11.4, Sodium 181.6, Carbohydrate 32.8, Fiber 5.4, Sugar 6.7, Protein 8.8

BEST TOMATO PUDDING

Best Tomato Pudding image

This tomato bread pudding is easily prepared from on hand items, creating a side dish casserole that will be asked for over and over again. It can also be prepared ahead of time and put in oven later.

Provided by Randi

Categories Side Dish Vegetables Tomatoes

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

½ cup water
1 (14.25 ounce) can tomato puree
¾ cup brown sugar
1 tablespoon dried basil
1 pinch salt to taste
10 slices white bread, cubed
¼ cup butter, melted

Steps:

In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 45.1 g, Cholesterol 20.3 mg, Fat 9.2 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 5.2 g, Sodium 612.6 mg, Sugar 22.6 g

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