Step 1

Mix Fabbri's potato protein powder with water and let it hydrate for about 20 minutes in the fridge.

Step 2

Brush ramekins with cold vegan butter from the bottom of the dish to the top using a brush. Do this 3 times and place in the fridge after each time to stabilize the brushed butter.

Step 3

For the third time, add sugar to the greased ramekin and roll it so that the entire side of the dish has a layer of butter and sugar.

Step 4

Preheat oven to 195 ° C degrees.

Step 5

Melt the chocolate and butter in the Bain Marie. Add the vanilla puree. A Bain Marie is a bowl over a pot with simmering water and steam. Stir until the chocolate and butter are melted and combined. Set aside.

Step 6

In a small dish, mix well the vegan egg replacer powder, with a teaspoon of the pea protein powder, and the soy milk, so that there are no lumps. When completely smooth, add to the melted chocolate and mix.

Step 7

Add the flour to the chocolate and mix well.

Step 8

Transfer the potato protein mixture to a mixer and add a quarter teaspoon of xanthan gum. Start whipping on medium-high speed for about 5 minutes until a firm foam is obtained.

Step 9

Gradually add the sugar in 3 beats and continue to whisk for another 7 minutes or so until you get a stable meringue where all the sugar has dissolved in the meringue and you have stiff peaks.

Step 10

Folding: Take about a third of the amount of meringue and mix with the chocolate mixture.

Step 11

Once again take a third of the amount of meringue and fold gently into the chocolate so that the batter remains airy.

Step 12

Fold the last third of the meringue into the chocolate again gently until no white meringue remains.

Step 13

Pour the batter into the ramekin, and with the help of a finger clean the edges.

Step 14

Bake in a preheated oven for 15-20 minutes until the souffle has risen.

Step 15

Serve with vegan whipped cream or ice cream, fruit jam, or ganache. Enjoy!