Today I’m trying to make something unachievable. More precisely, vegan chickpea soufflé.
After big success with my Fluffy Vegan Omelette, this task seems easier than usually. I tried to make chickpea flour omelette with whipped aquafaba before, but I just couldn’t make it right. But what if I cook it in the oven?
The chickpea flour itself is quite heavy, so I added my favorite ingredient – psyllium husk. Just a small amount of it helps to bind and thicken the mixture, so you need less flour in your batter. The result is a much fluffier soufflé. It doesn’t look very promising on a picture, but the mouthfeel is very light, not like other recipes with chickpeas flour. Just try it out!
Preheat oven to 375°F (190°C). Grease ramekins generously with oil and set aside.
Blend tofu, chickpea flour, nutritional yeast, psyllium husk, baking powder, Kala Namak, spices and water in a blender until smooth.
Pour the batter into a mixing bowl. Chop the parsley and mix it into the batter.
Beat aquafaba to stiff peaks. Gently fold it into the chickpea batter with a spatula.
Divide the batter between two ramekins and place in the oven for 25-30 minutes.
Serve immediately.
PrintVegan Chickpea Soufflé
Magical vegan soufflé with chickpea flour and tofu.
- Prep Time: 7 min
- Cook Time: 26 min
- Total Time: 33 minutes
- Yield: 2 1x
- Category: Breakfast, Appetizer
- Cuisine: French, Vegan
Ingredients
Scale
- 60g firm tofu
- 1/3 C chickpea flour
- 2 tbsp nutritional yeast
- 1 tsp psyllium husk
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Kala Namak
- 1/8 tsp turmeric powder
- pinch of smoked paprika
- black pepper to taste
- 1/2 C water
- small bunch of parsley or greens of your choice
- 1/4 C aquafaba
- oil to grease the dishes
Instructions
- Preheat oven to 375°F (190°C). Grease ramekins generously with oil and set aside.
- Blend tofu, chickpea flour, nutritional yeast, psyllium husk, baking powder, Kala Namak, spices and water in a blender until smooth.
- Pour the batter into a mixing bowl. Chop the parsley and mix it into the batter.
- Beat aquafaba to stiff peaks. Gently fold it into the chickpea batter with a spatula.
- Divide the batter between two ramekins and place in the oven for 25-30 minutes.
- Serve immediately.
Nutrition
- Calories: 130
- Sugar: 2.2g
- Sodium: 98mg
- Fat: 4.9g
- Saturated Fat: 0.7g
- Carbohydrates: 15.1g
- Fiber: 5.6g
- Protein: 8.1g
- Cholesterol: 0mg
