Here’s My Story With This Recipe
I’ll be honest—when I first heard “garlic pudding,” I thought someone was playing an elaborate joke on me. But here’s the thing about my plant-based culinary adventures: sometimes the most unexpected combinations create the most unforgettable comfort foods. After one spoonful of this incredibly creamy, savory pudding draped over hearty fava beans, I was absolutely fascinated by how sophisticated and satisfying it tasted. My adventurous foodie friends now request this “weird but amazing garlic thing” whenever they come for dinner, and I’ve converted three people to trying silken tofu just through this recipe. Trust me, if you think pudding has to be sweet, this will completely expand your horizons about what comfort food can be.
What Makes This So Plant-Perfect
Here’s the magic behind this incredible dish—silken tofu transforms into this amazing velvety, custard-like base that carries intense garlic flavor in the most luxurious way possible. What makes this absolutely fascinating is how the “pudding” becomes this rich, savory sauce that makes fava beans feel incredibly elegant and satisfying. I never knew nutritional yeast could work this well in a creamy application, but combined with garlic and proper seasoning, it creates the most amazing umami depth that keeps you coming back to figure out exactly what you’re tasting.
Gathering Your Plant Powerhouses (This Is an Adventure!)
Silken tofu is absolutely crucial here—you need the smoothest, creamiest kind you can find for that perfect pudding texture. I always grab the shelf-stable boxes because they tend to be silkier than refrigerated versions (took me forever to realize this makes such a difference).
Fresh garlic is the star of this show—five cloves might seem like a lot, but cooking mellows it into this incredible rich, aromatic base. Don’t use pre-minced because fresh garlic creates completely different flavor compounds when heated.
Cooked fava beans provide the perfect hearty base for this luxurious sauce. If you can’t find fava beans, cannellini or lima beans work beautifully too. Nutritional yeast adds incredible cheesy, umami depth that makes this taste way more complex than it actually is.
Lemon juice brightens everything and prevents the richness from being overwhelming. Fresh parsley isn’t just garnish—it adds this lovely fresh note that balances all the rich, savory flavors.
Let’s Make This Plant-Based Masterpiece Together
Start by getting everything into your blender—this needs to be completely smooth for that perfect pudding texture. Here’s where I used to mess up my plant-based experiments: I thought chunky texture would be interesting, but this dish really shines when it’s perfectly silky and luxurious.
Blend until everything looks absolutely gorgeous and uniform. The mixture will be this beautiful pale color that looks surprisingly elegant. Here’s my plant-based secret: blend longer than you think you need because silken tofu can be stubborn about achieving perfect smoothness.
Transfer this incredible mixture to your saucepan and here comes the crucial part—gentle heat and constant stirring. Don’t rush this because the transformation from liquid to pudding consistency is pure magic. Five to seven minutes of patient stirring creates this amazing thick, creamy texture that’s honestly better than any dairy-based sauce.
Stir in that bright lemon juice and taste for seasoning. The aroma while it’s cooking is absolutely incredible—rich, garlicky, and somehow both comforting and sophisticated. Don’t worry if you’re new to savory pudding concepts—this is definitely outside most people’s comfort zones, but that’s what makes it so exciting.
Spoon this gorgeous garlic pudding over your fava beans and garnish with fresh parsley. The contrast of the creamy sauce with the hearty beans is absolutely perfect.
If This Happens, Don’t Panic
Pudding too thick or thin? Adjust with a splash of plant milk or more cooking time respectively. That’s totally normal—different tofu brands behave differently, and it’s completely adjustable.
Garlic flavor too intense? Add more lemon juice or a pinch of maple syrup to balance everything. When this happens, remember that cooked garlic is much milder than raw, but everyone’s tolerance is different.
Texture seems grainy? Blend longer next time, or strain if you want it perfectly smooth. Most plant-based sauces benefit from extra blending time for the silkiest results.
When I’m Feeling Creative
For extra richness, I’ll add a tablespoon of cashew cream—makes it feel absolutely luxurious and adds gorgeous depth. My herb version gets fresh thyme or rosemary mixed in for incredible aromatic complexity. Sometimes I add a tiny bit of white miso when I want to lean into the umami aspect, though that’s definitely for the truly adventurous. For special occasions, I love serving this as an elegant appetizer in small bowls with crusty bread for dipping.
Things People Ask Me About Plant-Based Experiments
Is this actually good or just weird for weird’s sake? Honestly? It’s genuinely delicious if you’re open to savory, rich flavors. Think of it like trying a really good cheese sauce for the first time—unfamiliar but ultimately incredibly satisfying.
What does garlic pudding actually taste like? Imagine the richest, creamiest garlic sauce you’ve ever had, but with this amazing silky texture that coats everything beautifully. It’s comfort food that happens to be sophisticated.
Who would actually enjoy this? Anyone who loves bold garlic flavors, creamy textures, or just trying completely new taste experiences. Most plant-based adventurers I know are fascinated by how well this works.
Before You Head to the Kitchen
I couldn’t resist sharing this because it proves plant-based cooking can be absolutely boundary-pushing and unexpectedly comforting. The best vegan experimental nights are when you serve something like this and watch people’s minds get blown by textures and flavors they never imagined could work together. Don’t stress about whether people will understand it—this is for the adventurous souls who want to explore what’s possible when you throw conventional cooking wisdom out the window.
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Fava Beans with Garlic Pudding Recipe
Description
The most unexpected comfort food you’ll ever love—rich, creamy, and absolutely unforgettable
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
- 1 cup cooked fava beans (cannellini or lima beans work too)
- 1 cup silken tofu (get the smoothest kind you can find)
- 5 cloves fresh garlic, minced (don’t use pre-minced for best flavor)
- 2 tbsp nutritional yeast (adds incredible umami depth)
- 1/2 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice (brightens everything perfectly)
- Fresh parsley for garnish (adds lovely color and freshness)
Instructions
- In a blender, combine silken tofu, minced garlic, nutritional yeast, onion powder, salt, and pepper—blend until completely smooth and gorgeous.
- Transfer the mixture to a saucepan and heat over low-medium heat, stirring constantly for 5-7 minutes—watch the magic happen as it thickens to pudding consistency.
- Stir in lemon juice and adjust seasoning to your taste—the aroma will be absolutely incredible.
- Serve the warm garlic pudding generously over cooked fava beans and garnish with fresh parsley.
- Take that first spoonful with an open mind and prepare to be absolutely amazed!
Notes:
- Constant stirring prevents the tofu from scrambling—patience creates silky perfection
- Different tofu brands may thicken at different rates, so watch the texture
- Fresh garlic is crucial—pre-minced just doesn’t create the same rich flavor
Storage Tips:
- Best served immediately while warm and creamy
- Leftover pudding can be refrigerated and gently reheated with a splash of plant milk
- The flavors actually develop more complexity after sitting overnight
Serving Suggestions:
Perfect as an elegant appetizer, over grains, or with crusty bread for dipping
Mix It Up:
- Add cashew cream for extra luxury and richness
- Try fresh herbs like thyme or rosemary for aromatic complexity
- Include a tiny bit of white miso for full umami commitment
- Serve in small bowls as a sophisticated starter
