The photo above was taken by Renee Comet who took all the photos for The Great Vegan Bean Book – she did an amazing job!
The pudding in these parfaits is thick and gets its cheesecake-like flavor from the vegan yogurt. The magic bean ingredient? Well, that would be the cooked red lentils. I promise you no one will know they are in this decadent dessert. I do use silken tofu, but you could make it with all yogurt instead, it just won’t be as thick.
Sandwiched in between layers of vanilla cookie crumbs, it’s something all your dinner guests will want seconds of. It’s a great mini dessert to serve in shot glasses at your next party.
Vanilla Rosewater Parfaits
gluten-free option*, oil-free
Prep Time20 mins
Total Time20 mins
Servings: 8
Calories: 302
Ingredients
- 1 cup 262 g vanilla yogurt
- 1 cup 192 g cooked red lentils
- 1 container 12.3 ounces/349g silken tofu
- 1 tablespoon rosewater
- 1 teaspoon vanilla
- 2 tablespoons agave nectar more if using plain yogurt
- 3 cups 240 g vanilla cookie crumbs (*use gluten-free cookies to make gluten-free or leave them out and just have pudding)
Instructions
- Add everything except for the cookie crumbs to a food process and purée for about 8 minutes. Stop every few minutes and scrape down the side of the bowl to make sure it all gets smooth.
- In 8 small (10 ounce) custard cups (or in shot glasses to make minis) layer the crumbs on the bottom, add a layer of the tofu mixture, more crumbs, another layer of tofu and end by completely cover the top with the rest of the cookie crumbs.
- The mixture will thicken up when you refrigerate the parfaits, so put them in the fridge at least 2 hours before serving but will keep covered for a few days.
Notes
Serving Suggestions & Variations: Use different extract flavors, add cocoa powder or even liquors to make an unlimited array of versions. Graham crackers and chocolate cookies make great crumb layers as well.
Nutrition
Calories: 302kcal | Carbohydrates: 46g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 187mg | Fiber: 4g | Sugar: 20g
veganmiam says
May 11, 2013 at 2:04 amWhat a beautiful recipe and a collection of vegan food gawkin’ photos! This is also my first time at VVP 3.0, but of course not the last, too!
Happy Virtual Vegan Potluck 3.0 Day x
♡ rika, vegan miam
http://www.veganmiam.com
★ we travel + eat vegan blog ★
deerly beloved bakery says
May 11, 2013 at 4:05 amAbsolutely beautiful! I use rosewater in some of my cakes and I will definitely be using some to make this! Happy Potluck! X
Alexander Willow Harvey says
May 11, 2013 at 4:27 amBeautiful!
Cheerfully Vegan says
May 11, 2013 at 8:23 amApparently, Food and Fitness hasn’t posted her blog yet. I’m after her in the list. I would sure appreciate an extra link in your blog until hers is up. Here is my post: http://cheerfullyvegan.wordpress.com/2013/05/11/pina-colada-millet-pudding-for-the-virtual-vegan-potluck/
Livvy says
May 11, 2013 at 8:25 amHow elegant! Can’t wait to try this – it looks fantastic.
luminousvegans says
May 11, 2013 at 8:51 amThese look so fancy! I love dishes that just involve a blender!
Poppy says
May 11, 2013 at 9:26 amThey are so adorably cute!
Annie says
May 11, 2013 at 9:28 amKathy, I saw these in your new cookbook and knew I’d be making them SOON! Your book is beautiful, by the way. The photos are stunning.
Thanks for participating!!
Kathryn says
May 11, 2013 at 10:51 amGorgeous photo! Looks delicious!
Richa says
May 12, 2013 at 1:31 amwow. i wouldnt have guessed there are lentils in there.. lovely parfait Kathy!
Susmitha - Veganosaurus says
May 12, 2013 at 9:05 amThese look so very beautiful, Kathy!
Congrats on your new cookbook. 🙂
Elle says
May 12, 2013 at 1:33 pmThis looks so yummy 🙂 and also sounds quite easy to make. Great recipe^^
anna h says
May 12, 2013 at 1:55 pmHmmm weird texture. I doctored the favoring with more vanilla, almond extract, and fresh squeezed orange juice and pulp. I won’t make again.
Kathy Hester says
May 12, 2013 at 6:57 pmAnna, sorry you didn’t enjoy it. I wonder if the extra liquid made it too thin and then it didn’t set up well? Or maybe if you blended the mixture longer it would have had the smoother consistency you were after?
Ruchama says
May 12, 2013 at 5:27 pmLooks perfect for a vegan Shavuot dessert. The tradition is dairy for this holiday and also roses as decorations. I’ll be making this and decorating with rose petals. Thanks for the great idea. This recipe also makes me more interested in the book. What a creative use of lentils!!
Sophie33 says
May 13, 2013 at 9:49 amMMMM! What a very festive & elegant desert! It is very special for me, that you added lentils in a top dessert! You don’t taste them, do you? This way is very nutritious, I think!
MMMMMMMMMMMM!
Kathy Hester says
May 13, 2013 at 10:30 amSophie – I don’t taste them at all.
Somer says
May 15, 2013 at 11:25 amWow, it’s taking me forever to get through the potluck, but these beauties were so worth the wait! They may be the prettiest dessert yet. I CANNOT wait to see the Great Vegan Bean Book and see what other magic you’ve concocted with so many lovely legumes!
Maggie Muggins says
May 16, 2013 at 11:56 amWhat a gorgeous dessert! The rosewater sounds like a lovely addition.
Got to love those sneaky sneaky lentils 🙂
Vix says
May 17, 2013 at 5:45 pmSuch a beautiful, elegant dessert. The photos are stunning!
x Vix
vixbakes.com :: vegan baking + raw desserts
spinachrevolution says
May 18, 2013 at 4:46 pmThis is great. I agree with Vix, it looks so elegant. I often use white beans in desserts, but I have never thought of using lentils. What a clever idea. Thank you.
Allison (Spontaneous Tomato) says
May 18, 2013 at 6:20 pmThose look lovely! (I love the photograph, too.) And such a creative recipe, to be able to make a dessert from tofu + lentils! Awesome. 🙂
Keely @ Gormandize says
May 21, 2013 at 8:37 pmWow, lentils? Wow. I think I’m going to have try try this to believe it!