Taken from The Healthy Voyager’s Global Kitchen. Reproduced with kind permission of Carolyn Scott-Hamilton, courtesy of Fair Winds Press.
| Popeye’s Spinach Soufflé |
Recipe Type: Vegan
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6-8
This soufflé is so fluffy and cheesy, even if you’re not a spinach lover like Popeye, you’ll love this dish! *Gluten Free (use gluten-free flour)
Ingredients
- 5 and a 1/2 tablespoons (77 g) vegan butter, softened, divided
- 3 tablespoons (24 g) nutritional yeast
- 2 cups (60 g) stemmed and chopped spinach
- 2 tablespoons (15 g) all-purpose flour
- Salt and pepper, to taste
- 1 cup (235 ml) soya milk
- 1/3 cup (38 g) shredded vegan mozzarella cheese
- 2 or 3 cloves garlic, minced
- 1 cup Omelet Batter (see below)
- For the Omelet Batter:
- 2 packages (12 ounces, or 340 g each) silken tofu
- 1/4 cup (60 ml) plain soya milk
- 1/4 cup (32 g) nutritional yeast
- 1/4 cup (32 g) potato starch or cornstarch
- 2 teaspoons soy sauce, tamari, or liquid aminos
- 1/4 teaspoon lemon pepper seasoning
- 1/4 teaspoon ground turmeric
- Salt and pepper, to taste
- Blend all the ingredients together until smooth.
Instructions
- Brush the inside of a soufflé or casserole dish with 1 and a 1/2 tablespoons (21 g) of the softened butter.
- Sprinkle the buttered surface evenly with the nutritional yeast and set aside.
- In a large saucepan, sauté the spinach until it wilts and the juices have evaporated, 2 to 3 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- In a separate medium saucepan, melt the remaining 4 tablespoons (56 g) butter over medium heat and stir in the flour and salt to taste, whisking constantly, and cook for 30 seconds.
- Add the milk, still whisking constantly, and cook for about 4 minutes, until the mixture thickens.
- Add the mozzarella and garlic and stir to combine.
- Add the spinach and continue cooking over medium heat for 1 minute, and then season with pepper.
- Whisk in the omelet batter and stir to combine.
- Pour the mixture into the prepared dish and bake for 30 minutes, or until the soufflé is puffed up and cooked through.
