Vegan semolina pudding
Servings: 4 persons
Ingredients
- 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
Instructions
- 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.
Notes
For a simple fruit sauce, simply stir your favorite jam with a little water and use it as a sauce between layers.