Vegan Carrot Souffle- Cafeteria Style

Generally, by the time you are Real, most of your hair has been loved off, 
and your eyes drop out and you get loose in the joints and very shabby. 
But these things don't matter at all, because once you are Real 
you can't be ugly, except to people who don't understand.
-THE VELVETEEN RABBIT

Way back when I was a kid, yogurt covered raisins were passed out on Halloween. Canned fruit cocktail was a special treat. And I ate bowls of Cheerios sweetened with globs of actual honey. So, when I first tried Piccadilly's cafeteria carrot souffle, I thought it was out of this world! Thirty years later, I still do. My vegan version is delicious and a great way to get rid of that forgotten bag of carrots dying in your crisper drawer. (No judgment, see above pic.) I really hope you try it.

CARROT SOUFFLE        (4 servings)

4 Cups (2 lbs) of diced peeled Carrots

2/3 Cups Sugar 

1 1/2 tsp Baking Powder

1 1/2 tsp Vanilla

2 TB of Flour

1 TB of ground Flaxseeds + 2 1/2 TB of water MIXED WELL

1/4 Cup Earth Balance buttery spread


INSTRUCTIONS:

1. Steam (or boil) diced carrots until soft enough to mash with fork. Roughly around 15 minutes.

2. Carefully remove the steamed carrots from the pot and into an oven safe baking dish (NOT greased.) I use a 1 1/2 quart dish. Take a potato masher and mash the carrots.  There will be chunks. I aim for 75 percent of the carrots mashed.

3. Preheat oven to 350 degrees.

4. While the carrots are still warm, mix in the wet ingredients--the butter, flaxseed/water and vanilla.

5. Lastly, stir in the dry ingredients--sugar, flour, and baking powder. Mix well and cover with the baking dish lid or use tin foil.

5. Bake covered for 1 hour in 350 degree oven.

6. The souffle is best served after resting 10 minutes.

A Woman scraping Parsnips, with a Child standing by her Nicolaes Maes 1655