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.
Our recipe may surprise you, because in addition to the plant drink and the semolina, we have also included aquafaba (a vegan type of egg white), which makes the pudding really light and airy. But don’t worry, you don’t have to buy anything special. Having a simple jar of chickpeas in the house is enough!
- 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.