Vegan Chickpea Soufflé

Anastasia

4 years ago

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.

Vegan Chickpea Soufflé

Magical vegan soufflé with chickpea flour and tofu.

Author: Anastasia
Prep Time: 7 min
Cook Time: 26 min
Total Time: 33 minutes
Yield: 2
Category: Breakfast, Appetizer
Cuisine: French, Vegan

Ingredients

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.