VEGAN
POTATO SOUFFLÉ
WITH HOMEMADE VEGAN CHEESES
Vegan Potato Soufflé – I am neither a vegan nor a vegetarian, but I always find vegan food very interesting and challenging. Recently, I got a request to make an eggless potato soufflé. In my mind, I was thinking it’s quite impossible as far as the egg white is concerned. It relies on the meringue to rise. I know the fact there are different types of vegetarian, and some can’t take dairy products (I’m not sure which one she is), so I might as well transform this recipe into a vegan recipe instead of just eggless. I remember making a vegan cake before and I was using chickpea brine as the substitute of the egg white, and I thought this is a pretty good idea. I’m not sure anyone is going to shoot at me for doing something this odd, but I don’t think I can sleep not giving it a try :p Surprisingly, everything taste almost the same as an ordinary soufflé. I have to admit it doesn’t rise that much but thankfully it doesn’t sink. It’s a little wet I know on the texture, but that’s because it’s served hot. When it is cooled down a little, the texture is almost like the regular one. So let’s get started. Enjoy!
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Ingredients:
Vegan Cheese (inspired by Veggie Rose, Youtube)
2 cups almond milk (you can homemade or get from store)
2 tbsp nutritional yeast
1 tsp apple cider vinegar
1 tsp miso paste
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
1 tsp tsp sugar
1 1/3 cup water
2 tbsp agar powder (you may get from Asian or confectionary store)
Vegan Parmesan (inspired by Ela Gale, Youtube)
½ cup raw cashew
2 tbsp yeast
2 tbsp garlic powder
Vegan Potato Soufflé
1 large potato, cooked with skin on
1 cup of vegan cheese (shredded)
2 tbsp of vegan parmesan
2 tbsp fresh chives (chopped)
6 tbsp almond milk + 1 tbsp vegetable oil
¼ cup chickpea brine (you may get it from a can a chickpea)
Flour the baking dishes with:
Almond meal / Breadcrumbs (most breadcrumbs has eggs, so almond meal will be an alternative)
Sprinkle with:
Pinch of smoked paprika
Pinch of vegan parmesan
Chives (chopped)
Instructions:
Vegan Cheese
1. In a pot, add all the ingredients except the agar and water. Bring it to a simmer over medium heat until the miso is dissolved. Pour into a bowl and set aside.
2. Using the same pot, add water and agar powder. Bring it to a simmer over medium heat until the agar powder is completely dissolved. Make sure it is dissolved. The mixture will thicken up quite quickly after 1-2 min, so be caution. Once the agar is dissolved and thickened, quickly transfer into the blender before it is set. Also, add the milk mixture too (that was set aside).
3. Pulse a few time until they are well combined. Then transfer into a bowl or any container of a shape that you desire you cheese to be like. Refrigerate for 30 min or until it is set.
Vegan Parmesan
4. In a small blender, add all the dry ingredients. Pulse a few times or until it is fine. Transfer to a small container/bottle and set aside for use later. There will be some excess, you may use it for other dishes too.
Vegan Potato Soufflé
5. In a pot, cooked a large potato with the skin in boiling water for about 15-20 minutes. Let it cool a little so that you can peel off the skin. Mash it in a large bowl.
6. Take the chilled vegan cheese from the fridge. Cut a portion just enough for a cup of shredded cheese. Shred the cheese, and add it into the mashed potato. Add the vegan parmesan.
7. Add the chopped chives. Give them a good mix.
8. You will need a can of chickpea. Strain the chickpeas to get ¼ cup of brine. Use a mixer to beat the brine until stiff peaks form. This is equivalent to our regular meringue.
9. Fold the whites into the potato mixture.
10. Sprinkle with parmesan and paprika.
11. Scoop into 2-3 baking dishes of size however you desire.
12. Bake them at 220°C / 428°F for 16-17 min.
13. Remove from oven. Sprinkle some chives.
14. Serve after 3-5 minutes as it is very hot.
