Using a creamy sauce mixture, slow-cooked cubed chicken breast. Peas, low-fat cream cheese, butter rather than margarine, and organic cream of chicken soup are all components of this healthier version. Additionally, you create your own seasoning blend rather than buying a pre-made one. If desired, serve over hot, cooked rice or noodles.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons cornstarch
- 1 cup soy milk
- 1 cup soy creamer
- ½ cup white sugar
- 3 tablespoons egg replacer (dry)
- 3 ounces semisweet chocolate, chopped
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
- In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
- Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
- Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.
Nutrition Facts
| Calories | 594 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 145 mg |
| Sugars | 43 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Not good. The first time I made it, dozens of lumps in the mixture by following the directions and adding 1/4 hot milk mixture to dry egg substitute. BIG MISTAKE, it was like tapioca pudding, inedible. The second time I mixed dry egg substitute with 1 c. COLD soy milk, whisking like crazy, and still had to pour it through a fine wire mesh strainer to eliminate all lumps. Silky smooth, but final result quite gummy, not a pleasant feel in the mouth. I wonder if the person who wrote this recipe ever even made it.
When I made this I thought iT would be great but it was nasty u need to use real milk
Egg replacer is just another starch-usually potato. You could just use 5 T. cornstarch total, instead. You wouldn’t put a starch in hot liquid, thats why it’s coming out lumpy-wisk the starch in cold milk or creamer. I used chocolate soy milk, and 3 T. cocoa, and agave syrup instead of sugar.
I must be doing something wrong. I followed the directions but the pudding has the consistency of rubber or “flubber” more accurately. I think it would have been a better texture without the egg replacer. Next time I will leave it out.
I had to make this recipe twice before I got it right, like other reviewers I ended up with rice size lumps in the finished product the first time. The problem came with mixing the egg powder too quickly with the hot mixture, basically causing scrambled eggs. They were impossible to get rid of, but the second time I was more carefull, and the finished product was chocolatey and smooth. Easy, tasty and dairy free……….give it a try
I used silken tofu instead of the soy creamer in a panic when I could not find it a day I had promised to bring in a vegan dessert to a party! It worked just as well and had a lot less fat content than the soy creamer. My only advice would be to put the tofu in a blender or food processor to grind up any remaining chunks. Excellent recipe!!
I have made this twice with soy milk instead of the creamer, and it turned out just fine. I also slightly reduced the cornstarch and egg substitute for a slightly more liquidy pudding. If you’d like to try a butterscotch pudding, replace the chocolate with about one or two teaspoons of butterscotch extract. This turned out very nice when I tried it, just check the extract before you buy it because many times butterscotch is not vegan.
this is so yummi, and very easy. Fantastic recipe. I didnt even tell my family is was vegan (i am the only one that is) no one even knew the difference.
Tasted great! Cooked it for my dad who has high cholesterol.
I’m not sure what I did wrong, but my pudding came out with lumps about the size of rice grains. I thought the flavor was okay, but after serving it to a picnic full of friends, my boyfriend tried it and reviewed it as “awful.” Perhaps more a testament to my lack of culinary skill or his poor taste than to the quality of the recipe…?
This is the best cornstarch, vegan pudding recipe I have ever tried – and it is so easy and nearly foolproof.
I to try to consume as little dairy as possible not because I’m lactose intollerant, but because dairy is not healthy for human consumption so this reciepe is perfect and one would never know that it’s non-dairy! It’s great and soooo chocolatly and rich. It’s more chocolatey than pudding packed w/ dairy. I have made it a few times now and usually make a large bowl that lasts two days or so. My husband & friends have tried it more than once and they all agree, it’s fantastic!!!!
I totally agree with the last reviewer. This is great, i’m eating it right now. It’s sooo chocolatey and rich, yet not overwhelmingly. It’s perfect chocolate pudding. Dairy is so bad for people contrary to popular belief, so this is perfect, a dairyless pudding and one would never know if they weren’t told.
This is soooo easy and so incredible. I have made pudding before and it’s been good, but this was great! People look at vegan and get turned off, but I have found especially w/ deserts that vegan usually tasts the same as w/ dairy. The only difference between this recipe and a standard good chocolate pudding recipe is the soy creamer. Good dark chocolate does not have dairy as a rule. I used Wholefoood’s dark chocolate chips in their bulk section because they are sooo good. One more thing, don’t put the cornstarch in the pot of boiling liquid, but rather put it in before boiling and stir till dissolved. This will prevent it from clumping from the heat.