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

4.89 from 9 votes

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

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!

Prep Time10

Cook Time1

Total Time1 10

Course: WFPB Salads & Vegetables

Cuisine: American

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

Servings: servings

Author: Camilla

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 11x7-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!

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

Nutrition