This series brings you a multitude of easy, unique and delicious vegan and vegetarian dishes for you to use on Meatless Monday, or any day of the week!
Learn how to make a simple, quick but delicious pudding. Mango vermicelli pudding is an indulgent, flavorful and wonderfully easy dessert to serve for entertaining. Hot or cold this can be a winter or summer dessert. To make it vegan, simply swap the honey for agave nectar.
About Chef Anita Kerai:
Anita's foremost passions are cooking, food and presenting culinary magic on TV. She has also published a book, 'Flavours of Kenya', where she shares a variety of different delicious vegan and vegetarian dishes, which all take inspiration from Kenya. Coupled with Anita's unique flair and passion, there's some incredible recipes in there!
A third generation Kenyan-Indian, Anita arrived in the UK at the young age of 21. After a successful career as an accountant, in 2007, she decided to follow her heart and dedicate her time to food. In this series, Anita shares her Kenyan-Indian fusion recipes, which are of course, vegetarian and vegan friendly!
Mango Vermicelli Pudding
Ingredients
- 2 large ripe mangoes (we recommend Indian Kesar mangoes)
- 70g thin wheat vermicelli noodles
- 25g ghee or vegan butter
- 750ml whole milk or oat milk
- ½ tbsp ground cardamom
- ⅓ grated nutmeg
- 50g caster sugar
- A few strands of saffron
- 2 tbsp honey or agave nectar
- 1 tbsp lemon juice
- 10g roughly chopped pistachio
- 10g roughly chopped almonds
