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Vegan Souffle

10 Nov

As it’s the Vegan Month of Food I set myself a few ‘veganize’ challenges (with help from friends) and decided to start with Souffle. Given that the main ingredients of souffle are egg, more egg & cream, I had thought it would be impossible to recreate, but after a bit of trial (and a fair few errors) I managed to make a tasty morsel that, at worst, resembles a twice baked souffle, and tastes rather nice.

It’s worth mentioning that I’ve never eaten a real souffle, I was not nearly bourgeois enough as a vegetarian to eat in establishments that serve them or to attempt to make one, as such I’m not the best judge for a taste comparison.

I’d recommend eating this with something cold & creamy, vegan vanilla ice cream would be perfect!

My pictures were taken more than a few minutes after I removed the souffle from the oven, as I had to fish around my handbag for a camera (yes, I’m one of those chicks) so it does look a little on the flat side, I promise it arose more than it shows.

I expect I’ll attempt this recipe a few more times, I’d like to achieve more ‘rise’ in the souffle, so intend to make a number of modifications, I will try to keep this post up dated.

This recipe makes two small – medium (dessert sized) souffles.

Ingredients:

  • 50g (vegan) caster sugar
  • 85g non-dairy margarine (I use Pure vegan spread)
  • Egg replacer equivalent to 3 eggs, pre-prepared (I used Ogran “no egg”, you can also use flax/linseed)
  • 125g confectioners sugar
  • 1 & 1/2 tablespoons corn flour
  • 1 & 1/2 tablespoons white flour
  • 1 & 1/2 teaspoon baking powder
  • 1 teaspoon cardamon

Method

  1. Preheat oven to 350ºF
  2. Using a small amount of vegan margarine and some greaseproof parchment line 2 small bowls, dishes or, (ideally) ramekins, then further line with enough caster sugar to cover the sides and bottom of each. Pop these into the fridge until you are ready to use. This step stops the souffle from sticking to the dish.
  3. Mix all remaining ingredients together in a blender, blend until very smooth. Leave for 1-2 minutes then blend some more.
  4. Remove bowls/dishes from the fridge and pour mixture into each (enough to reach the brim of each dish).
  5. Bake in the oven for 25 – 30 minutes.
  6. Allow the bowls to cool slightly but don’t leave too long before eating as you risk the souffle going flat.

Now on to that elusive Vegan Meringue…

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