Vegan Carrot Souffle
Ingredients:
7 cups chopped organic carrots
2/3 cup granulated sugar
1/4 cup vegan sour cream (I use Tofutti)
3 tablespoons all purpose flour
2 tablespoons vegan butter, melted (I use Earth Balance)
1 teaspoon baking powder
1 teaspoon organic vanilla extract
1/4 teaspoon salt
3 large egg replacers (I use EnerG)
Directions:
Preheat oven to 350.
Cook carrots until tender then drain.
Process carrots in food processor.
Add remaining ingredients and process until smooth.
Coat 2 quart baking dish with butter then spoon in mixture.
Bake for 40 minutes or until puffed and set.
