Vegan Carrot Ginger Soufflé (GF, Oil-free, Easy)

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!

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.

• 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 Cake Breakfast Cookies {grain-free, oil-free}
• Vegan Ginger Cookies with Coconut Oil & Cardamom (GF option, too)
• 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}
• Buckwheat Flour Carrot Muffins (Vegan, Oil-Free, GF)
• Broccoli Soup with Ginger & Lemon {V, GF, easy)