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7 Raw Vegan Tempeh & Seaweed Pumpkin Chia Pudding Recipes
Imagine indulging in deliciously unique raw vegan tempeh and seaweed pumpkin chia pudding recipes that will transform your dessert experience. Discover your new favorite treat!
Creamy Tempeh and Seaweed Chia Pudding
| Ingredients | Quantity |
|---|---|
| Chia seeds | 1/4 cup |
| Almond milk | 1 cup |
| Tempeh (crumbled) | 1/2 cup |
| Dried seaweed (nori or dulse) | 1/4 cup, finely chopped |
| Maple syrup | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Sea salt | A pinch |
| Fresh herbs (optional) | For garnish |
Instructions:
- In a mixing bowl, combine chia seeds and almond milk. Stir well and let sit for 15 minutes until it thickens.
- While the chia mixture is thickening, prepare the tempeh by crumbling it into fine pieces and mixing it with chopped seaweed, maple syrup, vanilla extract, and a pinch of sea salt.
- Once the chia pudding has thickened, fold in the tempeh and seaweed mixture until well combined.
- Serve in bowls or jars and garnish with fresh herbs if desired. Enjoy your nutrient-rich dessert!
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Spicy Pumpkin Chia Delight With Tempeh
| Ingredients | Quantity |
|---|---|
| Chia seeds | 1/2 cup |
| Pumpkin puree | 1 cup |
| Tempeh (crumbled) | 1/2 cup |
| Coconut milk | 1 cup |
| Maple syrup | 3 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Sea salt | A pinch |
| Cayenne pepper (optional) | A pinch |
| Pumpkin seeds (for garnish) | For topping |
Instructions:
- In a bowl, mix chia seeds with coconut milk and let sit for 15-20 minutes until they swell and thicken.
- In a separate bowl, combine pumpkin puree, crumbled tempeh, maple syrup, ground cinnamon, nutmeg, sea salt, and cayenne pepper (if using) until well mixed.
- Once the chia mixture has thickened, gently fold in the pumpkin-tempeh mixture until evenly blended.
- Serve in bowls and top with pumpkin seeds for added crunch. Enjoy your Spicy Pumpkin Chia Delight!
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Sweet and Savory Tempeh Seaweed Pudding
Sweet and Savory Tempeh Seaweed Pudding is a unique and nutritious raw vegan dish that combines the umami flavors of tempeh and seaweed with a creamy base. This pudding is not only filling but also provides a wealth of vitamins and minerals, making it a perfect option for a light lunch or snack.
| Ingredients | Quantity |
|---|---|
| Tempeh (crumbled) | 1 cup |
| Nori seaweed (dried, torn) | 1 sheet |
| Coconut milk | 1 cup |
| Maple syrup | 2 tablespoons |
| Fresh lemon juice | 1 tablespoon |
| Nutritional yeast | 2 tablespoons |
| Ground ginger | 1/2 teaspoon |
| Sea salt | A pinch |
| Fresh parsley (for garnish) | A handful, chopped |
Instructions:
- In a bowl, mix the coconut milk, maple syrup, lemon juice, nutritional yeast, ground ginger, and sea salt until smooth.
- Fold in the crumbled tempeh and torn nori seaweed until well combined.
- Transfer the mixture to serving bowls and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with chopped fresh parsley. Enjoy your Sweet and Savory Tempeh Seaweed Pudding!
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Tropical Tempeh Chia Bowl With Pumpkin
Tropical Tempeh Chia Bowl With Pumpkin is a refreshing and nourishing raw vegan dish that brings together the nutty flavor of tempeh, the creaminess of chia seeds, and the sweetness of pumpkin. This bowl is packed with protein and essential nutrients, making it a fantastic option for breakfast or a light meal.
| Ingredients | Quantity |
|---|---|
| Tempeh (crumbled) | 1 cup |
| Chia seeds | 1/4 cup |
| Coconut milk | 1 cup |
| Pumpkin puree | 1/2 cup |
| Maple syrup | 2 tablespoons |
| Fresh lime juice | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Sea salt | A pinch |
| Fresh fruit (e.g., mango or pineapple) | For topping |
| Fresh mint leaves (for garnish) | A handful, chopped |
Instructions:
- In a bowl, combine coconut milk, chia seeds, pumpkin puree, maple syrup, lime juice, vanilla extract, and sea salt; mix well.
- Fold in the crumbled tempeh until evenly distributed.
- Let the mixture sit for about 30 minutes or until the chia seeds swell and the texture thickens.
- Serve the chia bowl in individual bowls, topped with fresh fruit and garnished with mint leaves. Enjoy your Tropical Tempeh Chia Bowl With Pumpkin!
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Maple-Infused Tempeh and Seaweed Pudding
Maple-Infused Tempeh and Seaweed Pudding is a unique and flavorful raw vegan dish that combines the nutty richness of tempeh with the salty umami of seaweed, all enhanced by the natural sweetness of maple syrup. This pudding is not only delicious but also packed with nutrients, making it a perfect snack or light meal option.
| Ingredients | Quantity |
|---|---|
| Tempeh (crumbled) | 1 cup |
| Nori seaweed (finely chopped) | 2 sheets |
| Maple syrup | 3 tablespoons |
| Coconut milk | 1 cup |
| Chia seeds | 1/4 cup |
| Fresh lime juice | 1 tablespoon |
| Sea salt | A pinch |
| Sesame seeds (for topping) | 2 tablespoons |
| Fresh cucumber slices (for garnish) | Optional |
Instructions:
- In a mixing bowl, combine coconut milk, chia seeds, maple syrup, lime juice, and sea salt; stir well.
- Add the crumbled tempeh and chopped nori seaweed to the mix, folding until evenly combined.
- Let the mixture sit for about 30 minutes to allow the chia seeds to thicken the pudding.
- Serve in individual bowls, topping with sesame seeds and cucumber slices if desired. Enjoy your Maple-Infused Tempeh and Seaweed Pudding!
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Ginger-Lemon Tempeh Pumpkin Chia Treat
Ginger-Lemon Tempeh Pumpkin Chia Treat is a refreshing and nutritious raw vegan dish that harmoniously combines the flavors of zesty ginger and tangy lemon with the earthy essence of pumpkin and the nutty texture of tempeh. This treat is not only a delight for your taste buds but also provides a host of health benefits, making it an ideal snack or dessert option.
| Ingredients | Quantity |
|---|---|
| Tempeh (crumbled) | 1 cup |
| Pureed pumpkin | 1 cup |
| Chia seeds | 1/4 cup |
| Fresh ginger (grated) | 1 tablespoon |
| Fresh lemon juice | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Cinnamon | 1/2 teaspoon |
| Sea salt | A pinch |
| Pumpkin seeds (for topping) | 2 tablespoons |
| Fresh mint leaves (for garnish) | Optional |
Instructions:
- In a mixing bowl, combine pureed pumpkin, chia seeds, grated ginger, lemon juice, maple syrup, cinnamon, and sea salt; stir until well mixed.
- Fold in the crumbled tempeh until evenly distributed throughout the mixture.
- Allow the mixture to sit for about 30 minutes to enable the chia seeds to absorb moisture and thicken the treat.
- Serve in individual bowls, garnishing with pumpkin seeds and fresh mint leaves if desired. Enjoy your Ginger-Lemon Tempeh Pumpkin Chia Treat!
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Chocolate Seaweed Chia Pudding With Tempeh
Chocolate Seaweed Chia Pudding with Tempeh is an innovative and nutrient-dense raw vegan dessert that incorporates the rich flavors of cocoa and the unique umami taste of seaweed. This delightful pudding is further enriched with tempeh, providing a protein boost along with the wonderful textures of chia seeds. Itβs perfect for a sweet treat that also nourishes your body.
| Ingredients | Quantity |
|---|---|
| Chia seeds | 1/4 cup |
| Almond milk | 1 cup |
| Raw cacao powder | 2 tablespoons |
| Crumbled tempeh | 1/2 cup |
| Dried seaweed (e.g., nori) | 1 sheet (torn into small pieces) |
| Maple syrup | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Sea salt | A pinch |
| Dark chocolate shavings (for topping) | Optional |
| Fresh berries (for garnish) | Optional |
Instructions:
- In a mixing bowl, combine almond milk, chia seeds, raw cacao powder, maple syrup, vanilla extract, and a pinch of sea salt; whisk until well mixed.
- Stir in the crumbled tempeh and torn seaweed until evenly distributed.
- Let the mixture sit for about 30 minutes to allow the chia seeds to absorb the liquid and thicken the pudding.
- Serve in individual bowls, topping with dark chocolate shavings and fresh berries if desired. Enjoy your Chocolate Seaweed Chia Pudding with Tempeh!
