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Shake up your vegetable routine with my super-simple vegan carrot ginger soufflé, made with coconut flour! It is grain-free, gluten-free, oil-free, and so very delicious!
Table of Contents
- My Newfangled Vegan Soufflé
- Recipe Benefits
- Ingredients for Vegan Carrot Ginger Soufflé
- How to Make the Vegan Carrot Ginger Soufflé
- Step One: Steam the Carrots
- Step Two: Preheat the Oven
- Step Three: Process the Cooled Carrots
- Step Four: Add the Remaining Ingredients
- Step Five: Spread in Baking Pan
- Step Six: Bake
- Related Recipes
- Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free} Recipe
My Newfangled Vegan Soufflé
Before proceeding, let me be clear: this is not a soufflé.
I know, how deceptive is that? But hear me out: this quick, easy, and delicious side dish has the light and fluffy texture of a soufflé.
It is also based on a classic Southern recipe that is called a soufflé, but is also not a soufflé. I could have added quotation marks (“soufflé!”), but quotation marks around food feels wrong. And a tad creepy. Like, “Surprise, this is made out of crayons!”
So while this is not, by any technical measure, a soufflé, it is nonetheless worthy of the moniker, as well as the (short amount of) time and effort required to make it. Because it is delicious!
Recipe Benefits
- Quick & easy to prepare
- Vegan (egg-free, dairy-free)
- Grain-free
- Oil-Free
- Gluten-free
- Paleo-friendly
Ingredients for Vegan Carrot Ginger Soufflé
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- raw carrots
- canned full-fat coconut milk
- pure maple syrup
- vanilla extract
- lemon juice
- coconut flour
- baking powder
- ground ginger
- salt
How to Make the Vegan Carrot Ginger Soufflé
Step One: Steam the Carrots
Sten the peeled, coarsely chopped carrots until they are very soft and tender.
The original Southern recipe calls for boiling the carrots, but steaming is just as easy, plus it retains the nutrition (and vivid color) of the carrots.
Let the carrots cool slightly (or entirely).
Step Two: Preheat the Oven
While the carrots cool, preheat the oven to 350F (180C).
Step Three: Process the Cooled Carrots
Place the cooled carrots in a food processor. Add the coconut milk, maple syrup, vanilla and lemon juice (these add so much flavor to the dish!) and process until smooth and light.
The coconut flour, in combination with the baking powder, lend this dish the light, fluffy texture of a soufflé, despite the absence of eggs.
Step Four: Add the Remaining Ingredients
Add the remaining ingredients and process until blended, stopping to scrape once or twice to scrape down the sides.
Step Five: Spread in Baking Pan
Spread the batter into an 11×7 (or 9-inch square) baking pan, smoothing the top.
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Step Six: Bake
Bake the soufflé, uncovered, for about 40 to 45 minutes, until risen slightly and the edges are just beginning to turn a light golden brown.
If you are looking for more simple and delicious ways to eat your vegetables, this should definitely go on your list! Note that rewarmed leftovers are still excellent (for lunches or for two dinners in a row).
Enjoy, everyone!
Related Recipes
Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}
Ingredients
- 1 pound 454 g peeled, coarsely chopped carrots
- 2/3 cup 158 mL full-fat coconut milk (well-stirred before measuring)
- 2 and 1/2 tablespoons, 37 mL pure maple syrup
- 1 teaspoon 5 mL vanilla extract
- 1 teaspoon 5 mL lemon juice
- 1/4 cup 28 g coconut flour
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons ground ginger
- 1/2 teaspoon fine sea salt
Instructions
- In a large saucepan with a steamer attachment inserted, steam the carrots for 15 to 20 minutes until very tender. Remove from heat and cool slightly or completely.
- Preheat oven to 350F. Grease or spray an 11×7-inch or 9-inch square baking dish.
- In a food processor or high-speed blender, process the carrots, coconut milk, maple syrup, vanilla and lemon juice until smooth. Add the remaining ingredients; pulse until blended.
- Scrape the carrot mixture into the prepared pan, smoothing the top.
- Bake in the preheated oven for 40 to 45 minutes until lightly puffed and edges are just beginning to turn golden brown. Serve!
Made this on a whim and it was delicious! A simple change of pace from my usual roasted or steamed carrots. Boyfriend like it, too. I will make it again, thanks!
Excellent, Adrianna, I am glad you gave it a try, and so glad you and your boyfriend like it!
I have purchased frozen spinach soufflé to have around for a quick dinner dinners. It is not vegan. This recipe is the only vegan soufflé recipe that I have found. I need it a couple nights ago and substituted in frozen spinach that I heated in the microwave. I also used almond flour, like Mary asked. Additionally, I am not too into coconut because it’s so high and saturated fat. I simply substituted in soy milk. I feel that this turned out delicious and is a very good and successful recipe. I will make it many times in the future. Thank you so much for this recipe.
Hi Marilyn,
That is brilliant, I had not considered making this with spinach (but now I will try it!). Thank you so much for sharing, you have inspired me (and, I am guessing, others) to try some new variations 🙂
I had this at a friendsgiving and it was TO DIE FOR. She used ginger seasoning instead.
Whoohoo! I am so happy to hear it was a festive success!!!
Could I use either almond flour or regular old all purpose in this recipe?
Hi Mary! I think almond flour should work well. IN general, you will use about 3 times the amount of almond flour as coconut flour (for baking recipes), so perhaps start by doubling the amount (since this is not a bread or cookies) and add more if needed. It definitely will not work with regular all purpose flour 😊
Have you ever made this in advance before?
Hi Nichole,
I haven’t but I think that you could!
I cooked this for dinner tonight and it was delicious! The flavor combination was perfect.
Camilla, thank you for another delicious and wholesome recipe. I appreciate how much effort you make.
Thank you!
June
Wonderful, June! I am so glad you enjoyed the recipe!