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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
1 cup vanilla soy milk (such as silk®) |
2 tablespoons turbinado sugar |
1 1/2 teaspoons blackstrap molasses |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/8 teaspoon ground nutmeg |
2 tablespoons all-purpose flour |
1/3 cup raisins |
1/3 cup chopped walnuts (optional) |
2 cups shredded carrots |
Directions:
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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