Fair warning: I've made both of these with soy milk but I was still eating egg yolks then so if they don't turn out right with just the whites, please post and let us know (though I don't see why it would be a problem). Enjoy!
Creamy Tapioca Pudding
1/2 cup pearl tapioca 3 cups plain soy milk 4 egg whites 1/4 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla
Soak tapioca 24 hours in 1 cup milk and drain. Using 2-quart double boiler pan add two cups milk, tapioca, egg whites, salt, and sugar. Cook for 15 to 20 minutes, stirring constantly. Remove from the heat, add vanilla, and allow to stand for 10 minutes. --Island Large Pearl Tapioca box
Mix sugar, tapioca, milk and egg whites in saucepan; let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to *full* boil. (Pudding thickens as it cools.) Remove from heat. Stir in vanilla. Cool 20 minutes; stir. Spoon into dishes. Serve warm or chilled. Store leftover pudding in refrigerator. Makes 4 servings. --Minute Brand Tapioca box