Corn Souffle

Corn Souffle
2 egg substitutes
2 tablespoons cornstarch or arrowroot powder
2 tablespoons sugar
1 dash nutmeg
1 (14-16 ounce) can creamed corn (14-16 oz size)
1/2 cup vegan sour cream
1/2 cup plant milk
salt and pepper

1. With electric mixer, mix egg substitutes until foamy.
2. Beat in remaining ingredients.
3. Pour into greased 8" square baking dish.
4. Bake on center rack of preheated 400 oven 35 minutes or until knife inserted comes out clean.

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Carrot Souffle

Carrot Souffle
2 lbs carrots, sliced
3/4 cup vegan butter
3 egg substitutes
1 teaspoon vanilla
1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups sugar
3/4 teaspoon ground cinnamon (or to taste)

1. Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
2. Add carrots and the rest of the ingredients to a food processor.
3. Process until mixture is smooth.
4. Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
5. Bake at 350 degrees for 1 hour and 10 minutes or until set.

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Vegan Blintz Souffle

Vegan Blintz Souffle
Batter
1/2 cup sugar
2 egg substitutes
1 cup flour
1 tablespoon baking powder
1/4 cup plant milk
1 teaspoon vanilla
1 pinch salt
1/2 cup cool vegan melted butter

Filling
2 egg substitutes
1/2 cup sugar
2 8oz vegan cream cheese
2 cups vegan cottage cheese vegan ricotta cheese
1 lemon juice

1. Mix together all the batter ingredients except the butter.
2. Stir in the melted butter until completely combined.
3. Mix together all the filling ingredients.
4. Pour half the batter into a lightly greased 9"x13" Pyrex dish.
5. Spoon the filling on top.
6. Pour remaining batter over the filling.
7. Bake at 350°F for 1 hour or until puffed and golden brown.
8. Garnish with vegan sour cream, apricot preserves, fresh fruit or powdered sugar.

If you tried and liked this recipe, send your pictures and reviews!

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