Vegan vegetable soufflé

    1 hour 40 min

    This is a delicious, healthy, nourishing soufflé without eggs, dairy or gluten. Here it is made with a mushroom sauce but you can also serve it with a tomato sauce. Even children will like it.

    2 people made this

    Ingredients
    Serves: 4 

    • 1 kohlrabi or turnip, peeled
    • 2 to 3 potatoes (or 1 small sweet potato)
    • 1/2 vegetable stock cube
    • salt and pepper
    • herbs (optional)
    • oil (optional)
    • 4 to 8 tablespoons sunflower or oat meal, as needed
    • 1 courgette, sliced
    • For the mushroom sauce
    • oil for the pan
    • 1/2 onion, minced
    • 1 clove garlic, minced
    • 200g chestnut mushrooms, sliced
    • 4 tablespoons almond milk or cream
    • salt and pepper
    • curry powder

    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

    Medici and More

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