Vegan vegetable soufflé

Method
Prep:20min  ›  Cook:50min  ›  Extra time:30min cooling  ›  Ready in:1hr40min 

1. Preheat oven to 200 / 180 C fan / Gas 6.
2. Cut vegetables (see about combinations below) and put into boiling water. Reduce heat, add stock cube and cook until soft, about 15 minutes. Strain, reserve the liquid and set aside to cool for 30 minutes. This step is very important, as the mix holds better together when cool.
3. Mix the cooked vegetables with a hand blender. Add salt, pepper, herbs and a drizzle of oil (optional).
4. If the mixture is too liquid add sunflower or oat meal (possibly fresh and self made in a high speed blender). Mix well to combine.
5. Grease a pan or a muffin form. Arrange the courgette slices in the bottom of the pan. Top with the vegetable purée and bake in the preheated oven until lightly browned, 20 to 30 minutes.
6. For the mushroom sauce fry onion and garlic in oil in a pan. Add mushrooms, 1/2 cup of the reserved vegetable broth and almond milk/cream. Let simmer for about 10 minutes to thicken. Season to taste with salt, pepper and curry powder.
7. Serve the soufflé with the mushroom sauce.

Tip

To puree the vegetables, the technique is always the same. If you combine two different vegetables, take one that contains less water (beans, lentils, potatoes, sweet potato, carrots) if the other one contains more water (broccoli, leek etc). I mix potatoes and kohlrabi/turnip. Sweet potatoes are very popular if you are cooking for children.

See it on my blog

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