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
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.
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
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 249Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 3mgSodium 218mgCarbohydrates 37gFiber 2gSugar 19gProtein 9g
Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information, including the exact ingredients you use, into the nutritional calculator your Dr. recommends.
veganmiam says
What 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
Absolutely 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
Beautiful!
Cheerfully Vegan says
Apparently, 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
How elegant! Can’t wait to try this – it looks fantastic.
luminousvegans says
These look so fancy! I love dishes that just involve a blender!
Poppy says
They are so adorably cute!
Annie says
Kathy, 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
Gorgeous photo! Looks delicious!
Richa says
wow. i wouldnt have guessed there are lentils in there.. lovely parfait Kathy!
Susmitha - Veganosaurus says
These look so very beautiful, Kathy!
Congrats on your new cookbook. 🙂
Elle says
This looks so yummy 🙂 and also sounds quite easy to make. Great recipe^^
anna h says
Hmmm 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
Anna, 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
Looks 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
MMMM! 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
Sophie – I don’t taste them at all.
Somer says
Wow, 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
What a gorgeous dessert! The rosewater sounds like a lovely addition.
Got to love those sneaky sneaky lentils 🙂
Vix says
Such a beautiful, elegant dessert. The photos are stunning!
x Vix
vixbakes.com :: vegan baking + raw desserts
spinachrevolution says
This 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
Those 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
Wow, lentils? Wow. I think I’m going to have try try this to believe it!