Savory Vegan Soufflé Recipe

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Savory Vegan Soufflé

Home
Savory Vegan Soufflé

20
min
Prep Time
25
min
Cook Time
45
min
Ready in
4
per
Yield
150
cal
Calories

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Savory Vegan Soufflé

Recipe Overview

Author’s name:Vegor
Recipe type:Vegan
Allergens:Gluten
Seasons:All
Cuisines:French
Courses:Appetizer, Light Main Course

Recipe Description

This Savory Vegan Soufflé is a culinary masterpiece that effortlessly combines the airy, fluffy texture of traditional soufflés with a depth of savory flavors. Infused with the richness of nutritional yeast and the freshness of spinach, each bite is a testament to the fact that vegan cuisine can be both luxurious and satisfying.

Ingredients

1 cup unsweetened almond milk (or any plant-based milk of your choice)
1/4 cup all-purpose flour (use gluten-free if needed)
1/2 cup nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric (for color)
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 teaspoon cream of tartar
6 tablespoons aquafaba (chickpea brine)
1 cup spinach, finely chopped (optional)
1/4 cup red bell pepper, finely diced (optional)

Steps:

Prepare: Preheat your oven to 375°F (190°C). Grease 4 ramekins with olive oil and lightly dust with flour to prevent sticking. Place on a baking tray for easy handling.
Make the Base: In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk for about 1 minute. Gradually whisk in the almond milk until smooth. Stir in the nutritional yeast, turmeric, Dijon mustard, garlic powder, salt, and pepper. Cook for 2-3 minutes until the mixture thickens. Remove from heat and stir in the spinach and red bell pepper until well combined. Allow cooling slightly.
Whip Aquafaba: In a large bowl, beat the aquafaba and cream of tartar with an electric mixer until stiff peaks form, resembling the consistency of whipped egg whites.
Fold Together: Gently fold the cooled vegetable mixture into the whipped aquafaba, taking care not to deflate the mixture.
Bake: Evenly distribute the mixture into the prepared ramekins. Bake in the preheated oven for 25 minutes, or until the soufflés have risen and the tops are golden brown.
Serve Immediately: To achieve the best presentation, serve the soufflés immediately after baking, as they will begin to deflate shortly after coming out of the oven.