I don’t know about you, but I associate the word “pudding” with some sort of a dessert. This is not a dessert however, but a tasty meal from seasonal veggies. Simple to make and yields a delicious meal! The original recipe called for eggs and dairy, and here’s our veganized version.

September Pudding

2dl snow peas or sugar snaps
6 tbsp tomato pyré
2dl green beans
5 cooked beets (small)
4 cooked potatos
1dl oat or soy cream
1dl oat or soy milk
2 tbsp potato flour
4 tbsp dry bread crumbs
2-3 tbsp vegan margarine

1dl oat or soy cream
2 tbsp vegan margarine
1 tbsp wheat flour
pinch of salt

If you use fresh peas and beans boil them first. Slice the potatoes and beets. Grease an oven proof dish with margarine and add peas, potatoes, beets, beans and tomato puré. Combine oat cream and milk, potato flour and salt. Pour into the dish and mix together. Sprinkle with bred crumbs and put dollops of margarine on top. Bake in 200 Celsius degrees about 30 minutes.

Optionally serve with potato-cabbage salad as in our picture, recipe is here, in one of our first blog entries ever.


One comment on “Septemberpudding

  1. Lovely! I love the recipe’s name, “September Pudding,” how fitting!


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