- 20
minPrep Time - 25
minCook Time - 45
minReady in - 4
perYield - 150
calCalories
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
- 1/4 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)
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.
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