While there isn’t much to the ingredients for this creamy vegan semolina porridge (or pudding) recipe, it does take a bit of technique to pull-off without lumps. The secrets are lots of whisking and staggering when you add the plant based milk. It comes together in about 2-3 minutes, and is ready for all kinds of toppings.
Used to feed the Roman army, semolina porridge’s roots go way back. Not only would it provide a sustaining source of energy for the ancient empire’s soldiers, but it’s deliciousness spread far and wide. These days, people all over the world mix milk and semolina together over heat, and call it “breakfast” or “dessert”.
Some people think semolina flour and farina can be used interchangeably for porridges or puddings. Others believe that you can taste the difference in the final product, whether it’s the actual flavor or texture. I made this with both semolina flour and farina, and found them both enjoyable. But I won’t lie, I liked the semolina flour just a smidge more. I found it to be a bit smoother. Maybe it’s the way Bob mills his semolina? I can’t say.
This recipe makes 1-2 servings. This semolina porridge tastes great with a combination of vegan butter, maple syrup, cinnamon and blueberries. Or take a cue from Slovakia and other parts of Europe, and add a generous amount of plant based butter, a lot of sweetener, and cocoa. Some people also like a dollop of jam or compote. Get creative 💚
Discover additional UVK recipes, like Savory Vegan Bread Pudding with Leeks and Rainbow Chard, Roasted Breakfast Potatoes, Lemon Tahini Dressing, Vegan Buckwheat Pancakes with Apple Cinnamon Topping, or Brandy Shiitake Mushroom Gravy.
2 cups vegan milk (I used Good Karma Flax Milk)
½ cup semolina flour (I used Bob’s Red Mill Semolina Flour)
1. Heat the 2 cups of vegan milk in the microwave to room temperature (I did ~30 seconds).
2. Next, add the semolina flour and 1¼ cups of the vegan milk to a small saucepan.
3. Continuously whisk the semolina porridge over high heat until it starts to thicken. Then, gradually whisk in ⅓ of the remaining vegan milk. Continue whisking. When it starts to thicken, whisk in another ⅓ of the milk. Keep whisking! As it thickens, whisk in the final amount of vegan milk. When it’s just starting to thicken, remove from heat (it will thicken even more as it cools).
4. Spoon the semolina porridge into bowls and add your favorite toppings. Serve immediately.