Vegan lupin pudding with raspberries

Vegan lupin pudding with raspberries: a creamy recipe with lupin flour, soya milk, chia seeds and yacon syrup – fruity, filling and quick to make.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 250 kcal per serving
• Protein: 22 g
• Fat: 8 g
• Carbs: 24 g

Ingredients

• 50g lupin flour
• 300ml soya milk
• 150g raspberries
• 2 tbsp yacon syrup
• 20g chia seeds

Method

You’ll need: saucepan · wooden spoon

1. Stir the lupin flour with a little of the soya milk until smooth and there are no lumps left.
2. Heat the rest of the soya milk in a saucepan and stir in the lupin mixture.
3. Let the mixture thicken over a medium heat, stirring all the time. Then add the yacon syrup and chia seeds and mix everything thoroughly.
4. Pour the warm pudding into glasses or bowls and leave it to cool a little so it can set further.
5. Spread the raspberries over the pudding and, if you like, chill it briefly in the fridge.
6. Serve the lupin pudding slightly warm or well chilled.

Good to know

A pudding like this feels pleasantly simple and still has character. Creamy, slightly nutty, with fresh, tart fruit on top. Exactly the kind of dessert that tastes good without much effort.

Swaps

Soya milk → unsweetened almond milk (milder flavour, usually a little thinner). Raspberries → blueberries (also contain fibre, a little less tart). Yacon syrup → date paste (also provides small amounts of minerals and fibre). Chia seeds → ground linseed (fibre and omega-3 fatty acids).

Allergens

Contains soya and lupin, both of which are major allergens; not everyone tolerates chia seeds well. Fine for children in small portions and generally possible during pregnancy – best avoided if you have a known allergy to pulses or seeds.

Dairy-free recipes