Vegan Artichoke Soufflé
Ingredients:
- For the soufflé base:
- 1 cup artichoke hearts (canned or frozen, thawed and drained)
- 1 cup silken tofu
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- For the aquafaba mixture:
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and lightly flour a 1.5-quart soufflé dish or individual ramekins.
- Prepare the Soufflé Base: In a blender or food processor, combine the artichoke hearts, silken tofu, nutritional yeast, olive oil, lemon juice, Dijon mustard, salt, black pepper, garlic powder, and onion powder. Blend until smooth. Set aside.
- Whip the Aquafaba: In a large mixing bowl, combine the aquafaba and cream of tartar. Using an electric mixer, whip the aquafaba until stiff peaks form, similar to meringue. This will take about 5-10 minutes.
- Combine the Mixtures: Gently fold the whipped aquafaba into the artichoke mixture. Be careful not to deflate the aquafaba too much; fold until just combined.
- Bake the Soufflé: Pour the mixture into the prepared soufflé dish or ramekins. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed up and lightly golden on top. Do not open the oven door during baking, as this can cause the soufflé to collapse.
- Serve Immediately: Once the soufflé is done, serve it immediately for the best texture and presentation. Enjoy!
Tips:
- Ensure that the aquafaba is whipped to stiff peaks to give the soufflé its airy texture.
- Serve the soufflé right away, as it will start to deflate after a while.
Enjoy your delicious vegan artichoke soufflé!
![](https://ketosisguide.us/wp-content/uploads/2024/06/440947671_122140620932170863_6299983441864436428_n-1.jpg)
Ingredients:
- For the soufflé base:
- 1 cup artichoke hearts (canned or frozen, thawed and drained)
- 1 cup silken tofu
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- For the aquafaba mixture:
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease and lightly flour a 1.5-quart soufflé dish or individual ramekins.
- Prepare the Soufflé Base: In a blender or food processor, combine the artichoke hearts, silken tofu, nutritional yeast, olive oil, lemon juice, Dijon mustard, salt, black pepper, garlic powder, and onion powder. Blend until smooth. Set aside.
- Whip the Aquafaba: In a large mixing bowl, combine the aquafaba and cream of tartar. Using an electric mixer, whip the aquafaba until stiff peaks form, similar to meringue. This will take about 5-10 minutes.
- Combine the Mixtures: Gently fold the whipped aquafaba into the artichoke mixture. Be careful not to deflate the aquafaba too much; fold until just combined.
- Bake the Soufflé: Pour the mixture into the prepared soufflé dish or ramekins. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed up and lightly golden on top. Do not open the oven door during baking, as this can cause the soufflé to collapse.
- Serve Immediately: Once the soufflé is done, serve it immediately for the best texture and presentation. Enjoy!
Tips:
- Ensure that the aquafaba is whipped to stiff peaks to give the soufflé its airy texture.
- Serve the soufflé right away, as it will start to deflate after a while.
Enjoy your delicious vegan artichoke soufflé!