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.