vegan souffle

Shake up your vegetable routine with my super-simple carrot & ginger soufflé, made with coconut flour! It is vegan, grain-free, oil-free, and so very delicious!

Vegan Carrot Ginger Soufflé {Grain-Free, Oil-Free}

(454 g) peeled, coarsely chopped carrots

(158 mL) full-fat coconut milk (well-stirred before measuring)

(37 mL) pure maple syrup

(5 mL) vanilla extract

(5 mL) lemon juice

(28 g) coconut flour

baking powder

ginger

fine sea salt

In a large saucepan with a steamer attachment...

In a large saucepan with a steamer attachment inserted, steam the carrots for 15 to 20 minutes until very tender. Remove from heat and cool slightly or completely.

Preheat oven to 350F. Grease or spray an...

Preheat oven to 350F. Grease or spray an 11x7-inch or 9-inch square baking dish.

In a food processor or high-speed blender, process...

In a food processor or high-speed blender, process the carrots, coconut milk, maple syrup, vanilla and lemon juice until smooth. Add the remaining ingredients; pulse until blended.

Scrape the carrot mixture into the prepared pan,...

Scrape the carrot mixture into the prepared pan, smoothing the top.

Bake in the preheated oven for 40 to...

Bake in the preheated oven for 40 to 45 minutes until lightly puffed and edges are just beginning to turn golden brown. Serve!

A classic French chocolate-flavored souffle egg-free.

Vegan Chocolate Soufflé

120 Gram Reduced aquafaba

¼ Tsp Xantham gum

70 Gram White sugar

75 Gram Dark chocolate

Gram Vegan butter

½ Tsp Vanilla paste

Salt

Gram White flour

Tsp Egg replacer (See egg replacer recipe below)

90 Gram Tapioca flour

Gram Potato starch

45 Gram Baking powder

Gram Xantham gum

1.5 Tsp Egg replacer + 3 tablespoons water (For cakes)

1.5 Tsp Egg replacer + 1 tablespoon water (For cookies)

Powdered sugar whipped cream or ice cream

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.

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.

Preheat oven to 190 ° C.

Melt the chocolate and butter in the Bain Marie. Add the vanilla puree and a pinch of salt. 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.

Using a mixer, Whisk the aquafaba together with the xanthan gum until you get a nice fluffy foam. Start adding the sugar gradually at 3 times until meringue is obtained.

Add the flour and egg replacer to the chocolate and mix well.

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

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

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

Pour the batter into the ramekins, and with your finger clean the edges.

Bake in a preheated oven for 12-20 minutes until the souffle has risen.

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

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A classic vegan souffle with vegan white chocolate. An improved recipe. French meringue made from &quot;Fabbri&quot; potato protein (Vegan Base)

Vegan White Chocolate Soufflé

Grams Vegan Base Powder (by Fabbri)

120 Grams Water

80 Grams White sugar

80 Gram Vegan white chocolate

Gram Flour

Tsp Pea protein powder (I used "Now" brand you can get in Iherb)

2.5 Tsp Egg replacer (mixed with 2 Tbsp. soy milk)

Mix Fabbri&#039;s potato protein powder with water and let it hydrate for about 20 minutes in the fridge.

Preheat oven to 195 ° C degrees.

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.

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.

Add the flour to the chocolate and mix well.

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.

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.

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

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

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

Vegan French Meringue From Potato Protein

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Vegan Carrot Ginger Soufflé {Grain-...

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Top 3 vegan souffle recipes from across the web

The most viewed vegan souffle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Carrot Ginger Soufflé {Grain-...

Vegan Chocolate Soufflé

Vegan White Chocolate Soufflé

The most viewed vegan souffle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine