3 vegetarian souffle recipes

Find out how to prepare delicious options without ingredients of animal origin

Light dish, sweet or savoury, the soufflé is perfect to serve on the most diverse occasions. While the recipe uses eggs as a base, it can also be adapted to suit the vegetarian palate. For this you can use ingredients such as fruit, vegetables, cereals and flours, which will increase the flavor and allow you to savor this delicious dish. Next, check out souffle recipes without animal ingredients.

Banana and vanilla souffle

ingredients

• 4 mashed bananas
• 1 cup of vegetable milk
• 3/4 cup sugar
• 2 tablespoons of melted coconut oil
• 1/4 tablespoon salt
• 1/2 cup warm water
• 30 g of wheat flour
• 1 teaspoon of vanilla essence
• icing sugar for dusting
• Coconut oil for greasing

Method of preparation

In a blender, put the vegetable milk, the sugar and beat until you get a homogeneous consistency. Add the coconut oil, salt, water and beat again for another 2 minutes until you get a creamy consistency. Transfer the mixture into a container, add the bananas, wheat flour, vanilla essence and mix well. Grease molds with coconut oil, spread the soufflé and place in a preheated oven at 220ºC for 10 minutes. Turn off the heat, wait for it to cool down, sprinkle with sugar and serve afterwards.

Cauliflower Souffle

ingredients

• 1 1/2 cup chickpea tea
• 1 bunch of cauliflower florets
• 2 tablespoons of rice flour
• 1 teacup of soy milk
• 1 dessert spoon of sour dusting
• 2 onions peeled and chopped
• 2 cloves of garlic, peeled and crushed
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste
• Water for cooking and soaking

Method of preparation

In a container put the chickpeas, cover with water and soak for 24 hours. After that, drain the water, wash in running water and set the grains aside. Put the cauliflower in a pan, cover with water, add salt and cook over medium heat until the florets are soft. Turn off the heat, wait for it to cool down, drain the water and chop the cauliflower.

In a blender, put the reserved chickpeas, salt, half the onion, garlic, black pepper and beat until smooth. Reserve. In a frying pan, put the olive oil and heat over medium heat. Add the rest of the onion and sauté. Add the rice flour, acid starch, cauliflower, soy milk and mix well until thickened. Season with salt, kingdom pepper and sprinkle with acid. Turn off the heat and set aside.

Assembly

Arrange half of the chickpea mixture on a baking sheet, make a bed with the cauliflower filling and the creamed flour. Rice🇧🇷 Complete with the rest of the chickpea compound. Place in a preheated oven at 180°C for 35 minutes. Serve immediately.

souffle chayote

ingredients

• 3 tablespoons of corn starch
• 2 tablespoons of acid dusting
• 2 tablespoons sweet sprinkle
• 1/2 cup of olive oil Corn
• 3 tablespoons of soy extract
• 2 peeled and chopped chayotes
• Salt and ground black pepper to taste
• Breadcrumbs for dusting
• water for cooking
• Coconut oil for greasing

Method of preparation

In a skillet, place the chayotes, cover with water and cook over medium heat until soft. Run the water and reserve. In a blender, put all the ingredients, except the breadcrumbs and the chayote, and blend until you get a smooth consistency. Transfer the mixture to a container, add the braised chayote and mix well. Grease small molds with coconut oil and spread the soufflé. Finish by sprinkling with breadcrumbs and bake in a preheated oven at medium temperature until golden brown. Serve immediately.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.