Vegan Spinach Soufflé

🧾 Ingredients (4 servings)

• 2 cups fresh spinach (or frozen, well-squeezed & chopped)

• 2 tbsp olive oil or vegan butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 tbsp all-purpose flour

• 1 cup unsweetened soy milk (best for structure)

• ¼ cup nutritional yeast

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp nutmeg (optional, classic soufflé flavor)

🫧 Fluffy Base (Egg-Free)

• ¾ cup aquafaba (liquid from canned chickpeas)

• ½ tsp cream of tartar or lemon juice

👩‍🍳 Instructions

1. Prep spinach
   Lightly sauté spinach until wilted. Squeeze out excess water. Chop finely.

2. Make the base
   Heat oil in a pan. Sauté onion until soft, add garlic (30 seconds).
   Stir in flour and cook 1 minute.
   Gradually whisk in soy milk until thick and smooth.
   Add nutritional yeast, salt, pepper, nutmeg.
   Stir in spinach. Remove from heat. Let cool slightly.

3. Whip aquafaba
   Beat aquafaba with cream of tartar until stiff peaks form (like egg whites).

4. Fold gently
   Gently fold aquafaba into spinach mixture in 2–3 additions. Don’t overmix.

5. Bake
   Pour into a lightly greased soufflé dish or ramekins.
   Bake at 190°C / 375°F for 25–30 minutes until puffed and lightly golden.

6. Serve immediately
   Soufflés wait for no one 😉