Home Dessert Vegan Sweet Potato Souffle Recipe – Vegan/Vegetarian Thanksgiving

Vegan Sweet Potato Souffle Recipe – Vegan/Vegetarian Thanksgiving

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Vegan Sweet Potato Carrot Souffle

Ingredients to make Vegan Sweet Potato Souffle:
2 Large Sweet Potatoes
2 cups of Carrots
1/2 cup almond milk
2 tablespoons vegan margerine
1/4 cup sugar
1/4 cup molasses
2 teaspoons vanilla extract
dash ginger
dash nutmeg
dash cinnamon

Ingredients for topping
1/4 cup vegan margarine
1/2 cup brown sugar
1/8 cup all purpose flour
3/4 cup nuts
2 tablespoons molasses

Directions on how to make Vegan Sweet Potato Souffle:
Preheat the oven to 350 degrees.

Boil sweet potatoes and carrots until fork tender. Drain them.

In a large mixing bowl, use an electric mixer to puree the sweet potatoes and carrots.

To the mixing bowl, add almond milk, vegan margarine, sugar, molasses, vanilla extract, ginger, nutmeg, and cinnamon. Mix well.

Place the Sweet Potato mixture in a grease casserole or pie dish and bake for 30 minutes.

In a medium mixing bowl, mix together vegan margarine, brown sugar, all purpose flour, nuts, and molasses.

After the vegan sweet potato souffle has baked for 30 minutes, remove it from the oven and add the topping.

Return to the oven for 10 minutes.

After 10 minutes, your vegan sweet potato souffle should be delicious!

Blog:
http://www.thesweetestvegan.com

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14 Comments

  1. Anjana Devi Kumar MHT

    January 12, 2019 at 5:57 am

    I will be making this dish coming week.

    Reply

  2. Cynthia Hoggatt

    January 12, 2019 at 5:57 am

    You talk through most of this lol

    Reply

  3. Chloe Gordon

    January 12, 2019 at 5:57 am

    This looks so amazingly simple and delicious!

    Reply

  4. Sherol Anglin

    January 12, 2019 at 5:57 am

    Do you feed your dog a vegan diet too? @tashaedwards

    Reply

  5. RauCompany

    January 12, 2019 at 5:57 am

    You have a great personality, and good recipes!

    Reply

  6. 풋두부

    January 12, 2019 at 5:57 am

    what are molasses..?

    Reply

  7. Brenda Mangus

    January 12, 2019 at 5:57 am

    Oh yeah, i also sub raw cane sugar for the brown sugar.

    Reply

  8. Brenda Mangus

    January 12, 2019 at 5:57 am

    I make this, but i sub coconut oil for the margarine, pure maple syrup for the molasses and oats flour for the wheat flour. I love it and the grandkids do too!

    Reply

  9. gvstradamvs

    January 12, 2019 at 5:57 am

    The fuck, this is FAR, FAR, FAR from Vegan.

    Reply

  10. Kerry

    January 12, 2019 at 5:57 am

    Honey girl….thats not VEGAN!!! lol she has no clue!!

    Reply

  11. SACRED JASMINE

    January 12, 2019 at 5:57 am

    poor puppy, he doesn't like that mixer 🙁 lol.

    Reply

  12. Betty's Kitchen

    January 12, 2019 at 5:57 am

    Your souffle looks delicious!
    –Betty 🙂

    Reply

  13. DivineNubienne

    January 12, 2019 at 5:57 am

    I love sweet potato I just eat them plain though those looked like yams in your vid!!! you are a petite little one…LOL

    Reply

  14. TheKenAlanShow

    January 12, 2019 at 5:57 am

    At 3:10, Buster either spotted someone, or he didn't want you to blend the potatoes and carrots.

    Reply

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