Welcome to another “Advocate From Your Plate” recommended Vegan recipe.
The ultimate in childhood comfort food — pudding! Here’s America’s favorite, Banana Pudding — veganized. Oh, yum.
SOUTHERN-STYLE (VEGAN) BANANA PUDDING
1/4 cup cornstarch
3/4 cup sugar (make sure your sugar is vegan)
3 cups soy milk (or other non-dairy milk; I prefer Almond Milk)
2 T well mashed banana
2 teaspoons vanilla
1/8 teaspoon rum extract (optional)
2 large or 3 medium ripe bananas
5 oz or so of vegan vanilla wafers (Keebler Sugar Vanilla Wafers are Vegan)
Mix the sugar and cornstarch in a medium saucepan. Stir in the soy milk and begin heating on medium heat. Cook, stirring constantly, until the mixture thickens and boils. Add in the mashed banana and cook, stirring, for one more minute. Remove from the heat and stir in the vanilla and rum extracts.
Line the bottom of a 1 1/2-quart dish with vanilla cookies. Slice one of the bananas to cover the cookies. Pour about half of the pudding over the bananas. Repeat the layers of cookies, bananas, and pudding, reserving some of the cookies and placing them around the edge of the dish. Refrigerate until completely chilled. Serve and enjoy!
Or, if pretty instead of homespun presentation is your game (although it is possible to do both), chill pudding. Then layer in your favorite decorative glass serving dish with cookies and sliced bananas.
Recipe from SusanV’s Fat Free Vegan Kitchen blog
Eating a vegan diet is fun and fulfilling. And saves lives.
Vegan Recipes are part of the The Horse Fund’s Advocate From Your Plate campaign.
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11 thoughts on “AFYP: Southern-style (vegan) banana pudding”
The keebler is no longer vegan (I looked up the ingredients) any other brands vegan? I can’t find any at Wal-Mart
Will do. Eggplant Parmesan is my favorite dish ever.
When and if you can, post your eggplant recipes esp Sicilian eggplant parmesan variations if you have any.
I really couldn’t say; my fruit and veg gets eaten very quickly!
So far your recipes look fantastic. I am somewhat of a beginner cook and am reading avidly. Pls keep posting recipes in between everything else you do. (Anything except meat/fowl/fish/high carbs works for my own diet too.)
The recipes we are posting are part of an important campaign, called Advocate From Your Plate (https://tuesdayshorse.wordpress.com/advocate-from-your-plate/).
They are all vegan, which means they do not include anything derived from animals. That is the only criteria for posting them here on Tuesday’s Horse, at the request of a group of our followers who are taking part.
For us type 1 diabetics, just skip the sugar. If necessary, add just a tiny amount of Equal sweetener, to taste. Using mashed overripe bananas seems to provide enough sweetness by itself. The fat in bananas provides the creamy texture.
For anyone who really has to watch all carbs, try this fast and easy idea: mash the bananas by themselves with a fork until all lumps are gone and use only graham cracker tart or pie crusts. Fill the crusts. Garnish with banana slices and serve immediately. Most diabetics can have half a medium sized banana at each meal.
Be aware that mashed bananas will turn brown looking after sitting for a while in the frig. The sweetners in the graham cracker crusts will provide enough of a kick.
You can still have a fast and easy dessert even if you are really limited in choices due to diabetes.
A 2006 study published in Diabetes Care compared a low-fat vegan diet to a standard diet following the traditional American Diabetes Association guidelines. Both diets improved glycemic and lipid control in patients with diabetes, but the low-fat vegan diet produced the best results.
For further information please see http://care.diabetesjournals.org/content/29/8/1777.long#sec-3 .
Another question for you: do you know how to keep mashed banana from browning while being stored for use later? Would the addition of any lemon juice preserve original color?
In your opinion, would a small amount of lemon cause a great change in flavor?
What would you recommend as best to preserve color and flavor?
Any citrus will keep sliced banana from discoloring. Squeeze the juice of an orange, lemon or lime into a bowl and then slice the banana right into it. Stir gently to coat all sides, and remove the banana slices with a slotted spoon just before using. I have never noticed any change in taste.
I take it this will work for sliced apples as well. Great idea.
Can you recommend a ref or text re preservation of fresh produce (fruits and vegetables).
The intent is to keep the original flavor and texture as much as possible.
What do you think would be best?