A classic recipe from childhood days
Many who deal with a vegan diet initially think they have to do without classics from childhood days such as rice pudding or chocolate pudding.
If you also have this concern, we can calm you down:
That’s not true!
So here we are proving that semolina pudding not only tastes great even when vegan, but also lets childhood memories blossom again.
Test our recipe and find out how great vegan semolina pudding can taste!
Do you prefer vegan semolina cakes? No problem! In the meantime we have also put them on our blog! As a simply delicious dessert or as a highlight at the end of the family meal. Here is our recipe for vegan semolina cakes with plum compote.
Airy vegan semolina pudding
Our recipe may surprise you, because in addition to the plant drink and the semolina, we also stirred in aquafaba (a kind of beaten egg white), which makes the pudding really airy and light. But don’t worry, you don’t have to buy anything special for this. Having a simple jar of chickpeas in the house is enough!
The water you usually drain from the chickpeas is whipped up with the mixer for a few minutes and is then really similar to conventional beaten egg whites.
If you now stir this airy mass into your cooked semolina porridge, he gets an airy, delicate consistency. The semolina porridge should then have cooled down a bit so that the foam doesn’t collapse completely.
If your vegan semolina pudding should also taste good to critics, the choice of plant-based drink is important. Even if you’ve been vegan for a long time and you don’t mind or even notice the oat taste in plant-based oat drinks, others may not find much to gain from it. In this case we would recommend you to use a milder plant drink.
Vegan semolina pudding
- 720 ml plant milk
- 4 tsp maple syrup
- 120 g semolina
- 1 dash of vanilla
- 1 serving of chickpea water (jar of 350g) (use chickpeas elsewhere, e.g. in hummus)
- some frozen berries as desired as a layered dessert or for decoration
- 3-4 tbsp of jam (we used strawberry jam sweetened with agave syrup)
- some water
- Put the vegetable milk with maple syrup in a saucepan and stir.
- Add semolina and vanilla and bring to the boil.
- Then let the pot stand next to and about 15 minutes from the stove.
- Meanwhile, use a hand mixer to whip the chickpea water into "egg whites". This takes a few minutes but actually becomes like egg whites.
- Stir the egg whites substitute into the still warm semolina. But only carefully and not too long so as not to stir the air out again.
- Now put in bowls and let cool in the fridge or layer them alternately while still warm with frozen fruit and some fruit sauce.
If you don’t want to do the hassle with the Aquafaba, you can just leave it out. Then the pudding will not be so light and airy, but if you stir a little more plant-based drink into the semolina, the whole thing will still be creamy and not too firm.