shauna (bumberrshoot) wrote in vegancooking,

carrot souffle

i have been eating this since i was little. it was an easy to change the recipe to be vegan friendly, so here you go! it doesn't sound appetizing, but it's really so good. it's very rich and tastes like a dessert.

Carrot Souffle

2 cups cooked carrots
1/2 cup soy milk
1 tsp salt
1/2 stick margarine
2/3 cup sugar

Mash carrots and add above ingredients while carrots are hot. Mix together and add:
2 heaping tbls flour
1 tsp baking soda
1 tsp cinnamon
3 eggs (beaten)
I used Ener-G Egg Replacer
I think I may try using yogurt or silken tofu next time, but I think it'd be too thick

Bake at 30 degrees at 325 F
1/3 cup flour
1/3 cup margarine
1/2 cup brown sugar
1 cup nuts

Spread over the top and bake 30 minutes more.

Happy Thanksgiving!
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