Healthy Meal Prep
Vegan Carrot Pudding Recipe

Vegan Carrot Pudding

Description

Shredded carrots, raisins, and walnuts are simmered in soy milk-based pudding creating a perfect vegan dessert for Easter.

Ingredients

  • 1 cup vanilla soy milk (such as Silk®)
  • 2 tablespoons turbinado sugar
  • 1 ½ teaspoons blackstrap molasses
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • ⅓ cup raisins
  • ⅓ cup chopped walnuts
  • 2 cups shredded carrots

Instructions


  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.

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Nutritional Information

Vegan Carrot Pudding

Servings Per Recipe: 4
Calories: 205.1
% Daily Value *
protein: 10 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 13 %
sugars:
fat: 12 %
saturated fat: 4 %
cholesterol:
vitamin a iu: 184 %
niacin equivalents: 17 %
vitamin b6: 14 %
vitamin c: 6 %
folate: 10 %
calcium: 6 %
iron: 9 %
magnesium: 18 %
potassium: 13 %
sodium: 3 %
thiamin: 24 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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