Recipe: Cook this vegetarian, eggless French souffle at home
The French souffle is a culinary marvel known for its delicate, airy texture, and rich flavor. Originating from France in the early 18th century, this dish has become a symbol of sophisticated baking around the world. Traditionally made with eggs, our version is eggless and vegetarian-friendly, ensuring everyone can enjoy this gourmet delight. So, let's get cooking.
Gather the following ingredients
To prepare the vegetarian French souffle, assemble one cup of unsweetened almond milk, two tablespoons of all-purpose flour, two tablespoons of unsalted butter (keep extra on hand for greasing), one-fourth cup of vegetarian grated Parmesan cheese, one tablespoon of nutritional yeast for added flavor, one-half teaspoon of cream of tartar, three-fourths cup of aquafaba for structure, and a pinch of salt.
Prepare your ramekins
Begin by preheating the oven to 375 degrees Fahrenheit. Grease four ramekins with butter, then coat them evenly with a sprinkling of flour, ensuring they are nonstick. This preparation is vital for the souffles to achieve a proper rise and prevent sticking to the sides. Once the ramekins are ready, set them aside and proceed to prepare your souffle base mixture.
Create the souffle base
In a saucepan over medium heat, melt two tablespoons of butter. Whisk in the flour to form a smooth roux. Gradually add almond milk, stirring continuously, until a thick bechamel sauce forms. Mix in the grated Parmesan cheese and nutritional yeast until fully combined. Once the mixture is uniform and velvety, take the saucepan off the heat.
Whip aquafaba to peaks
In a clean mixing bowl, use an electric mixer to beat the aquafaba with a half teaspoon of cream of tartar. Continue mixing until you achieve stiff peaks, which should take around six minutes. The aquafaba is a plant-based substitute that plays a pivotal role in this recipe, providing the necessary lift to mimic the traditional souffle's light and airy texture.
Fold and bake
Initially, fold one-third of the whipped aquafaba into the bechamel mixture with a spatula until just combined. Follow by carefully folding in the remaining aquafaba, ensuring to maintain the mixture's lightness. Pour this delicately combined blend into the prepared ramekins. Bake them at 375 degrees Fahrenheit for approximately 25 minutes, or until they have puffed up and sport a golden brown color on top.
