[Vegan Unmolded Souffle]
....Julia says
"Most unmolded souffles are heavy, puddinglike affairs, but this one is light and delicious"
...and the first thing you need to do is set the tomato sauce to simmering, so make some
VEGAN SAUCE TOMATE ...
...and then butter your mold...especially the bottom so that the soufflé will unmold easily...
...and then I whipped up a quick batch of Vegan Parm...I needed some anyway...it's always nice to have on hand...
...because Julia says to roll some grated parmesan around the mold...
...stir the vegan butter and flour together...until they foam and froth over medium heat...
...then off heat beat in the boiling almond milk and seasonings...and they are just salt pepper and nutmeg...which I omitted...
...then I switched to a larger saucepan..and added the vegan egg yolks...using the copycat Just Egg recipe for that...
Veggie Fun Kitchen's Copycat Just Egg
...whip up some aqua faba...for the egg whites...
...and fold that into the mixture...
...I added some plain flour to give it a little structure and a teaspoon of baking powder to give it some lift...and Julia says you can use any of the soufflé recipes for this unmolded one...so I'm just adding some vegan cheddar...
...it definitely poufed up nicely...the top got a little overdone though...
...so I just peeled that bit off...it'll be on the bottom of the plate anyway...
...unmolded...
...and surrounded with the fresh tomato sauce...
...we just served it with a salad...and it was definitely poofy and springy and cheeze-y...so a pretty good vegan soufflé...
Substitutions:
almond milk for the milk
Copycat Just Egg for the egg yolks
Aqua faba for the egg whites
Earth Balance for the butter
Vegan Pamesan for the parmesan
Vegan Cheddar for the cheese
Recipe here:
Mastering the Art of French Cooking pp. 171-173
