I am always looking for ways to get the Hubs and the Kid to eat more veggie dishes. I can (and do) eat this as a meal. The Hubs loves it as a side. The Kid will eat it when he’s in the mood. God, why are preschoolers so fickle?!
Anyways, I adapted from this recipe on Weelicious. Mine is better of course. Tee hee. You can make this in little ramekins as well and they turn out great. I was too lazy to pull them out so I just used a ceramic dish. Please make this dish. You will love it! You can also use sweet potatoes and it turns out just as fabulous. If you are saying to yourself, you can’t make souffle without eggs, you have a point. This is not a monster high fluffy as air souffle. It is however slightly sweet, almost mousse like and very high in beta carotene and other good stuff!
Vegan Carrot Souffle
- 1 pound of carrots (steamed till soft)
- 1/2 cup vegan margarine (I use Earth Balance), melted
- 2 Eggs worth of Egg replacer (this is optional really. I have made this with and without and it pretty much turns out the same)
- 1/4 cup maple sugar (coconut sugar would also work here)
- 3 tablespoons all purpose flour (any flour will work)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Preheat oven to 300 F.
Place all ingredients in a blender or food processor and blend till smooth.
Pour batter into greased ramekins about 2/3 up or an 8×8 glass baking dish.
Place ramekins or baking dish into a water bath with the water half way up the ramekin or dish.
Bake for 1 hour. (You can test the center with a toothpick to see if it comes out clean)
Cool slightly (IMO this dish is best served warm), flip over the ramekins to remove the soufflé or serve from the baking dish.