The Hamptons Vegan

Living the Vegan Lifestyle

#ComfortFood

Homemade Chocolate Pudding Is One Of Our Favorite Desserts

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chocolate pudding
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And Who Doesn’t Love Chocolate Pudding?

Chocolate pudding has been featured on many TV shows, proving it’s a classic favorite.

Remember the Rugrats? Angelica demanded chocolate pudding from Stu because she was in bed with a broken leg. At 4 a.m.! (It made a great meme of bleary-eyed Stu cooking the pudding and saying he lost control of his life.)

And Adam Sandler as Billy Madison shouting, “Where’s my snack pack? You know I like Snack Pack. Why can’t you just give me a Snack Pack?”

Then, of course, there were all those Jello pudding commercials featuring Bill Cosby back in the day.

But more recently, you may remember the Walking Dead scene when Carl Grimes (Chandler Riggs) eats a whole big can of 112 ounces of chocolate pudding he finds.

Or when Dustin in Stranger Things exclaims, “I found the chocolate pudding!” Oh, the joy.

So the only reference to chocolate pudding I’d rather not think about is the image I now have of Florida Governor Ron DeSantis on his private flight, eating chocolate pudding with three fingers. Did they have to publish that event?

Well. Let me bring this back around. Chocolate Pudding. Because it’s still undeniably delicious.

But Can We Make A Good Vegan Chocolate Pudding?

It took a while to sample many versions of a homemade vegan version. But we have found one that isn’t too thick, isn’t too dark chocolatey, isn’t too runny, or too healthy tasting.

This recipe is closer to the old-fashioned creamy, milk chocolate flavor that makes it the best of all chocolate puddings. Now I’m the one shouting about it. I found the chocolate pudding!

While making this recipe isn’t quite as fast as popping open a Snack Pack, it is immensely easier than fighting off zombies. Or searching the school cafeteria for pudding while hiding out from the bad guys. So, there’s that!

But as serious as pudding can get (and that’s serious), anybody can make this pudding recipe. It’s made from readily available ingredients and comes together quickly.

You can add a little Cocowhip. Or put it in a vegan pie shell and cover it in non-dairy whipped cream to make a chocolate pie. Use it as a topping for chocolate cake! Or freeze it in popsicle molds and make pudding pops!! So many ways to eat chocolate pudding! (But please don’t eat it with your fingers, just use a spoon.)

Now let’s break it down:

CHOCOLATE PUDDING

Step 1

First, assemble the ingredients.

chocolate pudding ingredients

Step 2

Now mix sugar, cocoa powder, corn starch, salt, and soy milk in a medium-sized pot.

Mix together chocolate pudding ingredients.

Step 3

Cook over medium-high heat, while continuously whisking, and bring to a boil. ( That takes about 5 minutes.) And as it gets thicker, continue whisking and boiling for 1-2 minutes after it comes to a boil.

Chocolate pudding comes to a boil.

Step 4

Then remove from the heat and add vegan butter and vanilla. Mix well.

Add butter and vanilla to chocolate pudding.

Step 5

Finally, spoon into bowls. Cover and refrigerate for up to a week. Makes about 4 cups.

Dish the pudding into 4 bowls.

How easy is that?!

So enjoy this old-school favorite just a bit more now! Because it’s not just yummy. And it’s not just a great childhood memory. But it’s vegan now too! Win-win-win!

chocolate pudding with cocowhip

Chocolate pudding with a Cocowhip topping!

If you’re feeling nostalgic, check out our other recipes with homey feels like Rice Pudding, Sloppy Joes, or Peaceful Pot Pie (a throwback to chicken pot pie). Or the forever classic, Chocolate Chip Cookie.

© thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Chocolate Pudding

An easy delicious vegan chocolate pudding
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 cups
Course: Dessert
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 2 1/3 cups soymilk (552 ml) or (18.6 fluid ounces)
  • 3/4 cup sugar (170 grams) or (5.3 ounces)
  • 1/3 cup cocoa powder (35 grams) or (1.2 ounces)
  • 3 Tablespoons corn starch (30 grams) or ( 1.06 ounces)
  • 1/4 teaspoon salt (1.5 grams) (a pinch)
  • 2 tablespoons vegan butter (28 grams) or (1 ounce)
  • 1 teaspoon vanilla (4.2 grams) or (5 ml)

Method
 

  1. Assemble the ingredients. Add the first 5 ingredients to a medium-sized pot. (soymilk, sugar, cocoa powder, corn starch, and salt).
  2. Whisk continuously over a medium-high flame and bring to a boil. (about 5 minutes). Whisk another 1 – 2 minutes after it comes to a boil to thicken.
  3. Remove the pot from the heat and add the butter and vanilla. Stir to combine.
  4. Dish the pudding into 4 small bowls. Cover and store in the refrigerator for up to one week.

Rice Pudding is the best go-to comfort food

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homemade vegan rice pudding
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A Creamy Dreamy Rice Pudding For All

Rice Pudding is one of those foods you either love or hate. There’s not a lot of grey. I happily reside on Team Rice Pudding. The Big Guy is on Team Not In My Bowl! And some of our kids love it, and some do not. And that’s just the way it goes with rice pudding, I guess!

We used to stock up on Kozy Shack brand for home snacks and school treats. But since they didn’t add a vegan variety for us to purchase (except for their vegan fruit gels), we had to go without it for a while. Until we found an acceptable recipe to replace our former dairy favorite.

Are you a vegan who loves rice pudding too?

Then welcome to the club! And let me introduce you to our favorite rice pudding recipe. It’s complete with that creamy, vanilla taste that melts in your mouth and transports you to your happy place. And it’s simple and easy to make, so you never have to miss that dairy dream pudding again. Plus, it’s good, warm or cold, and costs much less than buying ready-made. You’re going to love it!

Simple shelf-stable ingredients for the win!

It’s very simple to make this recipe, too. I love it when a recipe involves items that don’t go bad quickly. I’m looking at you, avocados! I found that many vegan substitutes are shelf-stable, making the vegan way of cooking even more appealing. Where are my food preppers? Right? If you can keep something without the need to refrigerate or freeze it, and it lasts a good amount of time, you can rest easy. So, knowing there are some anytime-you-want foods in your pantry is a good thing!

Our rice pudding has Arborio rice, shelf-stable soymilk, organic sugar, salt, and vanilla. That’s it! If you want to add a sprinkle of cinnamon, or fruit on top, or maybe some Cocowhip, go right ahead. But it is just so good left plain and simple, too.

rice pudding ingredients

I always use Arborio rice because it comes out so creamy with this type. If you want to substitute with a different non-dairy milk like oat milk, it should probably work. I prefer soy milk with just two ingredients: soybeans and water. There are no added questionable ingredients like many kinds of milk; it is high in protein, and it works very well in recipes as it mimics dairy milk in texture. And I buy organic sugar, so there is no chance it has been filtered with animal bones. But if it has a certified vegan label, that’s good too.

Step 1 making rice pudding

RICE PUDDING Step 1

Rinse rice. Then add all the ingredients- except vanilla- to a medium pan over a medium-high flame and bring to a boil. (Watch it carefully so it doesn’t boil over.)

step 2 bring pudding to a boil

Step 2

Then, reduce to a simmer, cover, and cook for 25 minutes.

Time to stir the pudding

Step 3

Stir for 5 minutes.

Add vanilla to the pudding

Step 4

Remove from heat and add vanilla. Mix.

Get your bowls ready for the hot pudding

Step 5

Get your bowls ready for the hot pudding!

Dish up that rice pudding

Step 6

Dish up the pudding into 6 bowls. Done! (Now you can lick the spoon!)

For dessert, of course… but maybe breakfast too?

Especially if you are eating very sugary cereals. This beats that! And topping it with fruit, raisins, nuts, and cinnamon will add to the healthy breakfast vibes. So you decide if it’s breakfast food! But I think we can all agree it’s great for a snack or dessert. For more traditional breakfast choices, try our Bigly-Big League Breakfast Sandwich or the Badass Breakfast Casserole for a crowd!

And because you are making this rice pudding, you can decide how thick or thin you want it. When it’s still warm is actually my favorite time to eat it. It’s comforting and has my favorite consistency. It will thicken as it chills in the fridge. But stirring in some milk will thin it out if you like. It’s delicious either way.

So make this recipe! And enjoy rice pudding again.

Bowls of rice pudding

© thehamptonsvegan 2017-2025 all rights reserved

bowl of vegan rice pudding
thehamptonsvegan

Creamy Dreamy Vegan Rice Pudding

Vegan rice pudding with only 5 ingredients.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup Arborio rice (190 g)
  • 5 cups soymilk (40 fl oz)
  • 1/2 cup organic sugar (100 g)
  • 1/4 teaspoon salt (1.5 g)
  • 2 teaspoons vanilla (0.33 fl oz)

Method
 

  1. Measure out the ingredients and rinse the rice well.
  2. Add all ingredients except vanilla to a medium-sized pot and cook until it comes to a boil. Watch it carefully so it doesn't boil over.
  3. Reduce heat to low and cover the pan. Let simmer for 25 minutes.
  4. Remove the lid and stir for 5 minutes.
  5. Remove from the heat, add the vanilla, and mix together.
  6. Pour into bowls. Makes 6 cups. Store covered in refrigerator.

The Best Peaceful Pot Pie

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peaceful pot pie
peaceful pot pie

The Hamptons Vegan is pleased to present: a peaceful pot pie.

Yes, this peaceful pot pie is vegan so that means no harm, no foul or fowl! It’s a piece of peaceful comfort food that you can make your own just by altering the veggies or faux meat ingredients. And you can use your own crust or use a store-bought variety.

Because this pot pie is a throwback to the comfort food you grew up eating. But without the meat or dairy. So it’s perfect for a cold winter night or when your tummy needs a warm hug. And it works great for potlucks, too!

veggies for peaceful pot pie
pot pie veggies
peaceful pot pie sauce
sauce for peaceful pot pie
peaceful pot pie veggies in crust
peaceful pot pie veggies in pie crust
sauce plus veggies in peaceful pot pie
the sauce added to peaceful pot pie
peaceful pot pie
add top crust, bake…and there you go!
Piece of peaceful pot pie
Let’s Eat!

Preparation for peaceful pot pie for potlucks and plenty of other things!

Some of the great things about the peaceful pot pie are the simple ingredients, the ease of preparation, and the freezability. Is that a word? Sorry, no, not a word. But I am using it anyway.

And another great thing is its portability, too! You can make one big pie or several little ones. They also reheat well for leftovers.

I love to make these ahead of time and have them ready to go at a moment’s notice. So when there’s just no time to start a whole meal from scratch, thaw it a bit, and pop it in the oven. And if you keep some individual pies handy in the freezer, everyone can grab a meal pie whenever it’s needed.

So we took these to our first vegan potluck at the Westhampton Beach Library! And they are welcome after a peaceful protest, too!

Need a pot pie hug?!

Because if you are in need of a warm hug now, head to the kitchen. Turn on some Norah Jones (or your go-to happy-music-to-cook-with station). Then pour a glass of wine (or chamomile tea) and assemble your peaceful pot pie ingredients into a lovely meal.

While you wait for your oven timer to ding, put on your comfiest clothes (if you haven’t already), have some cuddle time with your cat, dog, or human, (or other), and get ready to enjoy the rest of your evening. 

Because your cares will melt away after that the first bite of your tummy-hugging peaceful pot pie. Now take a couple of deep breaths, and slow it down. There. All will be right with the world again before you know it. So consider yourself hugged. 

XOXO

Now try some of our other comfy food choices, too! How about Gratifying Garlic and Oil Pasta, Believe it! Beef Stew or Brilliant Banana Bread to add to your vegan comfort food collection?!

©2017-2025 thehamptonsvegan all rights reserved.

thehamptonsvegan

Pleased to Present: Peaceful Pot Pie

PEACEFUL POT PIE: for peaceful eating, for comfort food, for the love of easy homemade meals.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: dinner, lunch, Main Course
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 package faux chicken, cut into 1/2 inch cubes like Gardein chik’n scallopini or Terryaki Strips or Butler Soy Curls (See recipe notes)
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/2 cup chopped onion
  • 1/3 cup vegan butter
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 2 teaspoons faux chicken or veggie broth base or use 1 veggie bouillion cube like Better than Bouillion No Chicken Base (see recipe notes for more)
  • 2/3 cup non dairy milk like Westsoy or Trader Joe’s soymilk
  • 2 9 inch unbaked pie crusts like Wholly Wholesome organic pie shells

Method
 

  1. Preheat the oven to 425 F.
  2. In a saucepan (about the 2-quart size), combine chick'n, carrots, celery, and peas. Add water enough to cover and bring to a boil. Then turn it down to a simmer for 15 minutes, uncovered.
  3. After 15 minutes, remove from heat and drain veggies with a strainer over a 2-cup or larger heatproof measuring cup to reserve the liquid. Set veggies aside. Add enough water to reserved veggie cooking liquid to measure to 1 3/4 cups. Add the 2 teaspoons broth base or 1 veggie bouillon cube and mix together. Set aside. (If using broth rather than base or bouillon, then use enough to measure to 1 3/4, omitting the water)
  4. In the same saucepan. veggies were cooked in, cook onion in the butter over medium heat until soft and translucent.
  5. Whisk in flour, salt, pepper, and celery seed. Cook for a couple of minutes, then slowly stir in broth and then the non-dairy milk
  6. Turn heat to low-med and simmer until thickened, stirring frequently. (A few minutes should do)
  7. Put one pie crust into a pie plate and then spoon veggies into the crust. Pour hot broth over vegetables in the pie crust. Top with remaining pie crust and then cut a few slits in the top crust for steam to escape.
  8. Place on a baking sheet and bake for 30-35 minutes until golden and bubbly.

Notes

we like Gardein Chick’n Scallopini or Gardein Chicken Terriyaki Strips (without the sauce packet) for our chick’n filling ingredient.
Also, Butler Soy Curls work very well, can be used for a variety of recipes, and can be purchased at Amazon. (must be rehydrated before using in this recipe)
Better than bouillon no chicken base is our go-to choice or Better than Bouillon vegetable base.
Wholly Wholesome organic pie shells are great if not using your own recipe and they make a gluten-free pie crust, too!
Other veggie broth choices are Pacific broth and Edward and Sons bouillon cubes.

Believe It Vegan Beef Stew is Better

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vegan beef stew
Vegan “beef” stew

What’s Better Than Beef Stew? Vegan Beef Stew!

Vegan beef stew is better! Because it has no meat, but lots of veggies. And it tastes just as good as any real beef stew.

Believe it vegan beef stew is one of my favorite warm bowls of comfort and joy that I love so much when it’s cold outside. And it’s one of the foods I miss during the summer but don’t let myself make it until the first frost. Then it makes it even more special, knowing it only comes at certain times of the year.

Waiting Through The Seasons

So the foods that remind me of spring are asparagus, new potatoes, fresh berries, fresh salads, and pretty much anything bright green… spring green.

And summer means corn on the cob, potato salad, tomatoes, zucchini, and actually any barbecued grilled veggies, watermelon, and strawberry.

Then for autumn, anything and everything with pumpkin and pumpkin spices, apple cider, apple pie, warm soups, and butternut squash.

And last but not least, winter foods. Ahhh, winter foods. The longest season in the Northeast U.S. and the season of food that makes me happy every year.

Because the warm casseroles, the baked goodies, and the cranberries return! And the holiday dinners, parties, cookies, and pies, oh my! And of course, mashed potatoes, gravy, green bean bake, vegan macaroni and cheese, and the Believe It Vegan Beef Stew. MMM-Mmm.

The longest season

But winter isn’t my favorite. That first snow is pretty. But after the fifth snowstorm, not as much. And I find by February I’m more than ready for spring and warmer weather. Because I miss the birds, the sounds of nature, and the signs of life outside the window. I’d appreciate any evidence of movement other than a snowflake. A little green on the ground again or on the branches of the grey trees is what I’m craving.

I’ve heard it said that Westhampton Beach has a population in the ballpark figure of 30,000 people in the summer. In the winter months, it supposedly drops to something like 3,000. All I know for sure is, it gets much quieter, businesses close up shop and everybody and everything seems to move inside. Then all the people, the lawn furniture, and the colors disappear.

The Tuesday after labor day has the moniker “Tumbleweed Tuesday” around here and it lives up to its name. There’s a slowing down that goes along with the disappearance of the traffic, the long lines, and the unfamiliar faces; but the light that shines through all this abundant winter darkness lies in the kitchen.

Head to The heart of the Home and Make Vegan Beef Stew

After spending summer months trying to avoid the oven and eat fresher, lighter fare, it’s inviting to head back to the warmth of the kitchen and the comforting foods just waiting to be recreated when the temperatures drop.

One of the yummiest wintertime foods in our home is Believe It Vegan Beef Stew. It’s a bowl full of flavor like a warm loving hug, corny as that may sound.

Believe It Vegan Beef Stew is just one of the reasons that help me realize the winter isn’t all gloom and doom. The snows bring a new kind of beauty and a warm cup of tea by the fireplace is the perfect invitation for a good book. My love of fuzzy socks and flannel pajamas is re-found and all the good movies and tv shows are back, so, gotta look on the bright side!

More to Love

So I guess the conclusion is, all the seasons have something good to offer. It’s a beautiful thing. And with winter lasting extra-especially longer than the rest of the seasons, around here, there’s more eating going on. And by the end of winter, more of me to love, too! Thank goodness for spring and summer activities!

vegan beef stew
A warm bowl of vegan stew
More winter comfort foods

Other warm love in a bowl is found in our Miraculous Minestrone Soup:

minestrone soup or vegan beef stew
a bowl of goodness also known as Miraculous Minestrone Soup!

And mix up your favorite pasta with our Vegalicious Vegan Cheese Sauce for a mac and cheese masterpiece!

vegan cheese sauce
 

Finally, you need to make our Lovely Luscious Vegan Lasagna for another layer of love for your winter nights.

vegan lasagna with a salad or vegan beef stew
Lovely Luscious Vegan Lasagna

Warmest regards for those coldest of nights!

P.S. Check out our post, Main Street Westhampton Beach if you decide to make a stop in the village.

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan stew
thehamptonsvegan

Believe It Vegan Beef Stew

A warm, filling bowl of comfort food keeps you happy through the coldest of winter days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 9 oz. package vegan beef tips (like Gardein) OR use 10 oz. of Beyond Meat Plant-Based Steak Tips or 8 ounces of mushrooms
  • 2 tablespoons oil
  • 1 large onion, chopped (about 1 cup)
  • 2-3 medium carrots, (about 1 1/2 – 2 cups) chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon all spice
  • 2-3 medium potatoes (about 2 cups) cut into bite size pieces
  • 1 cup frozen peas
  • 1/2 cup red wine
  • 3 cups broth use faux beef broth like Better than Bouillon No Beef Base, or any vegan mushroom or vegetable broth
  • salt and pepper to taste

Method
 

  1. Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
  2. Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
  3. Add the rest of the oil to the pan and then add onions, celery, and carrots, cooking until translucent and softened- about 5 minutes or so. (If the pan starts to brown too much, add a bit of broth or water to deglaze the pan.)
  4. Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
  5. Slowly add wine and then broth while stirring.
  6. Add potatoes and peas and bring to a boil. Reduce heat to a simmer and cook for 25 – 45 minutes, uncovered. Stew is done cooking when potatoes and carrots are fork tender and sauce is thickened.
  7. Return beef tips (and/or mushrooms) to the pan for a few minutes to heat through. Finish with a dash of salt and pepper to taste.

Notes

Better than Bouillon No Beef Base broth 
Gardein Beefless Tips
Beyond Meat Steak Tips              
These products can also usually be found at Whole Foods, and they are sold in many grocery stores and Target.