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

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, straightforward, and satisfying 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 satisfying!

A serving of vegan carrot soufflé on a gray plate

Recipe Benefits

Quick & straightforward 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 betweenUS Customary(volume) andMetric(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

overhead shot of the ingredients needed to make vegan carrot soufflé

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 straightforward, 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.

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.

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.
T Unbaked vegan carrot soufflé being spread with a green spatula in a cream-colored serving dish

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 plain and satisfying 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

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

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour
Servings: 6 servings

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

Method

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!

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