Carrot Soufflé vegan or non-vegan
I make this recipe every Thanksgiving. It’s a very simple recipe and very easy to make me again. Yesterday I made the non-vegan way but there’s certain things in the recipe I do change. I’m going to put the actual recipe up and then write what I change. I’ve been making this recipe easily for 20 years.
- 2lbs carrots boiled in water until soft. I like to use baby carrots. You can actually put in as much as you want and adjust the ingredients below.
- 4 eggs. I never use 4 whole eggs I use 3 egg white and one full egg. For vegan substitute a chia egg 1T chia seeds to 3T of water is equivalent to one egg
- 4 Tablespoons flour of your choice
- 4 Tablespoons brown sugar. I never use 4 tablespoons that’s too much. I don’t like it that’s sweet that’s up to your personal taste.
- 2 teaspoons vanilla
Whip all ingredients together in a food processor or a blender. Put in a Pyrex soufflé pan. Sprinkle with some cinnamon And heat at 350° for one hour. That’s it!!!