Soufflés are delicious and impressive but are really quite simple to prepare. After you're accustomed to making soufflés, try adding different spices to the base sauce to experiment.
Makes 4 individual soufflés
- 2/3 cup canola oil
- ½ cup white flour
- 2 T. nutritional yeast
- 1 t. garlic powder
- 1 t. salt, plus more to taste
- 1 1/4 cup unsweetened plain soymilk, such as Silk
- 2 T. unsweetened plain soy yogurt
- 2 cups roughly chopped baby spinach, stems removed
- 4 large egg yolks
- 5 large egg whites
- ½ t. cream of tartar
1. Preheat the oven to 375 F. Lightly oil 4 individual soufflé dishes and place these on a baking sheet. Set aside.
2. In a small saucepan over low heat, heat the oil. Add the flour, stirring constantly with a wire whisk for 1-2 minutes, or until the flour smells slighly toasted but is not burning.
3. Whisking constantly, add the nutritional yeast, garlic powder and the salt. Add the soymilk, carefully pouring it down the side of the saucepan.Whisk in the soy yogurt. Cook until slightly thickened and remove from heat.
4. In a large mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture in small additions so as not to cook the yolks. Fold in the spinach until incorporated. Set aside.
5. In a large mixing bowl, beat the egg whites and cream of tartar until forming stiff, glossy peaks, about 7 minutes. In three additions, fold in the egg whites to sauce base. Portion into the four soufflé dishes and bake on the baking sheet until puffed up and golden brown, about 18-20 minutes. Serve immediately.
