Today's recipe is perfect for using up those portions of vegetables that often remain from lunch or dinner and can easily be transformed into a new dish full of flavor and color. This vegetable pudding recipe is simple and allows you to use seasonal vegetables like zucchini, pumpkin, spinach, or...
Ingredients
Vegetables
cooked spinach or Swiss chard1cup
cooked zucchini1cup
carrot tender cooked carrots4
small chopped red bell pepper1
onion chopped onion1
Other Ingredients
egg eggs2
breadcrumbs1cup
milkcup
salt
pepper
nutmeg
oil
mayonnaise for serving
Nutrition (per serving)
Calories
47.5kcal (2.38%)
Protein
1.9g (3.84%)
Carbs
8.3g (3.03%)
Sugars
1.1g (2.16%)
Healthy Fat
0.5g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Vegetable Pudding
Preparation
- Step 1
Chop the spinach or Swiss chard into medium-sized pieces, and do the same with the carrots. Place all the chopped vegetables in a bowl and set aside.
- Step 2
In another bowl, soak the breadcrumbs with a little milk, then squeeze out the excess liquid and set aside.
- Step 3
Chop the onion and sauté it along with the chopped red bell pepper in a pan with a bit of oil. Cook until tender and translucent, then remove from heat and add to the chopped vegetables.
- Step 4
Add the lightly beaten eggs to the vegetable mixture.
Cooking
- Step 1
Line a loaf pan with parchment paper and pour the vegetable and egg mixture into it.
- Step 2
Cook the pudding in a water bath in a preheated oven at 200°C (392°F) until the pudding is firm and a toothpick inserted in the center comes out clean.
- Step 3
Remove from the oven and let it rest for 5 minutes before unmolding.
Presentation
- Step 1
Serve the vegetable pudding sliced and accompanied by mayonnaise.
Nutrition (per serving)
Nutrition (per serving)
Calories
47.5kcal (2.38%)
Protein
1.9g (3.84%)
Carbs
8.3g (3.03%)
Sugars
1.1g (2.16%)
Healthy Fat
0.5g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
You can use any seasonal vegetables or leftovers from your fridge to make this recipe more economical and versatile.
Ensure the breadcrumbs are well-soaked and squeezed to avoid a dry texture in the pudding.
For added flavor, you can sprinkle grated cheese on top before baking.
Serve the pudding warm or at room temperature for the best taste.
FAQS
Can I use other vegetables in this recipe?
Yes, you can use any seasonal or leftover vegetables such as pumpkin, peas, corn kernels, or other favorites.
What is the purpose of the water bath?
The water bath ensures even cooking and prevents the pudding from drying out or cracking.
Can I make this recipe dairy-free?
Yes, you can substitute milk with a dairy-free alternative like almond or soy milk.
How do I know when the pudding is done?
The pudding is done when it is firm and a toothpick inserted in the center comes out clean.
Can I prepare this pudding in advance?
Yes, you can prepare it ahead of time and store it in the fridge. Reheat it before serving.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia