Skip to Content

Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}

VGFPGrF

Shake up your vegetable routine with my super-simple vegan carrot ginger soufflé, made with coconut flour! It is grain-free, oil-free, and so very delicious!
Vegan carrot soufflé in a cream-colored serving dish, a floral napkin in the background

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!

A serving of vegan carrot soufflé on a gray plate

It is also:

*Easy to prepare
*Vegan
*Grain-free
*Oil-Free
*Gluten-free
*Paleo-friendly

As mentioned above, my version  is a based on another carrot soufflé recipe, one that I encountered at several church dinners and potlucks. It turns out that it is a popular Southern recipe (look up carrot soufflé on sites such as SouthernLiving). While delicious, it is also very rich (many eggs, butter, cream, flour) and quite sweet.

California yankee-hippy that I am, I was determined to make an enlightened version.

And so I did! It is even easier than the original, and the ingredients are familiar and far fewer in number, too. The primary players are pictured below: carrots, coconut flour, coconut milk, and maple syrup.

overhead shot of the ingredients needed to make vegan carrot soufflé

Peel the carrots and then steam them until they are very soft and tender. The original Southern recipe calls for boiling the carrots, but seaming is just as easy, plus it retains the nutrition (and vivid color) of the carrots.

Let the carrots cool slightly (or entirely), and then place in a food processor, Add the coconut milk and maple syrup, plus some vanilla and lemon juice (these add so much flavor to the dish!) and process until smooth and light. Add the remaining ingredients and process until blended, stopping to scrape once or twice to scrape down the sides.

overhead shot of food processor bowl filed with carrot puree
The coconut flour, in combination with the baking powder, lend this dish the light, fluffy texture of a soufflé, despite the absence of eggs.

My choice of coconut flour stems from failure. Make that failures. Not with this dish, but from countless other attempts to make breads and cakes with coconut flour, but no eggs. My attempts almost always failed. Despite looking like a cake or a quick bread, I would end up with something more akin to…a soufflé. My results were light and fluffy, and (in most cases) delicious. But I have a thing about eating bread with a spoon, so I considered them unsuccessful.

Despite my many defeats, I learned a lot about what coconut flour can and cannot do. One thing it definitely can do is fluffy, and that is exactly the texture of the batter, even before baking. Spread the batter into an 11×7 (or 9-inch square) baking pan, smoothing the top.
TUnbaked vegan carrot soufflé being spread with a green spatula in a cream-colored serving dish

Now bake, uncovered, for about 40 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!

Vegan carrot soufflé in a cream-colored serving dish, with a closeup of a spoonful of the soufflé

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Shake up your vegetable routine with my super-simple carrot & ginger soufflé, made with coconut flour! It is vegan, grain-free, oil-free, and so very delicious!


Ingredients

Scale

Instructions

  1. 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.
  2. Preheat oven to 350F. Grease or spray an 11×7-inch or 9-inch square baking dish.
  3. 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.
  4. Scrape the carrot mixture into the prepared pan, smoothing the top.
  5. Bake in the preheated oven for 40 to 45 minutes until lightly puffed and edges are just beginning to turn golden brown. Serve!

Notes

Storage: Store the completely cooled leftovers in an airtight container in the refrigerator for up to 3 days. Re-warm in the microwave at 50% power. (I do not recommend freezing).

Coconut Milk Options: Full-fat coconut milk plays the role of both milk and fat in this recipe. If you want or need to replace it, I recommend the following: Use 1/2 cup plus 1 tablespoon milk AND 1 and 1/2 tablespoons oil/fat of your choice

  • Category: Side-Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: about 1 cup
  • Calories: 125
  • Sugar: 9.4 mg
  • Sodium: 314 mg
  • Fat: 5.3 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 17.3 g
  • Fiber: 3.8 g
  • Protein: 1.8 g
  • Cholesterol: 0 mg

Keywords: vegan soufflé, egg-free, dairy-free, coconut flour, coconut flour soufflé, clean eating, clean eats, fitness food, vegan, oil-free, ginger, carrots coconut milk

 

 

 

Previous
3-Ingredient Grain-Free Granola Bars {Vegan, Keto Option}
Next
Vegan Grain-Free Drop Biscuits {Oil-Free, Easy}
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

June

Tuesday 18th of June 2019

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

Camilla

Saturday 22nd of June 2019

Wonderful, June! I am so glad you enjoyed the recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

powerhungry