Carrot Souffle

[ephemeral2]

While I remember eating this as a child, it remains in my memory as a favorite of my grandmother's. I want to being something to the family reunion in September and have decided to create a veganized carrot souffle. However I have no idea where to begin (after peeling and boiling my carrots of course ;). I've decided on using almond milk, as

Comments

[lorcas_novena]

This is a complete stab in the dark, but if you were to make a savory carrot sponge batter and add a load of baking powder to puff it up and lighten it like a souffle, do you think that might work?

Just speculating.

[supercarrot]

apparently hannah kaminsky has veganized souffle.
http://www.flickr.com/photos/_bittersweet/3241659859/
i'm guessing it's in her cookbook? (my sweet vegan)

there is this recipe on vegweb for carrot souffle, but it has no feedback. (they use flaxseeds as the egg. which i don't really see as being suitable for souffle.)
http://vegweb.com/index.php?topic=30769.0

i would think some sort of agar/baking soda/vinegar combination might be best. possibly a pinch of gluten? but i've never tried making souffle, and i've never even had any pre-gan. hopefully someone would have had some experience and comment.

if you do figure something out, please report back. i'm curious.

[luxylyx]

Another stab in the dark, but maybe a combo of blended silken tofu, coconut milk and ener-g?