Soufflé aux Épinards

Ingredients

• 10 oz fresh spinach
• 2 tbsp all-purpose flour
• 1 cup nut milk
• 1 tbsp nutritional yeast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp cornstarch
• 2 tbsp fresh parsley
• 1 pinch nutmeg

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large pot, bring water to a boil and blanch the fresh spinach for 2-3 minutes until wilted. Drain and rinse under cold water to stop the cooking process. Squeeze out excess moisture and chop finely.

3. 3

   In a medium saucepan, heat the olive oil over medium heat. Add the flour and whisk continuously for about 1-2 minutes to create a roux.

4. 4

   Gradually whisk in the nut milk, continuing to stir until the mixture is smooth and thickens, approximately 3-5 minutes.

5. 5

   Stir in the nutritional yeast, salt, black pepper, garlic powder, onion powder, cornstarch, and a pinch of nutmeg. Mix well.

6. 6

   Remove the saucepan from heat and fold in the chopped spinach and fresh parsley until evenly combined.

7. 7

   In a separate bowl, whisk together 3/4 cup of the mixture with 1/4 cup of water until smooth. Then, gently fold in 4 whipped aquafaba (chickpea brine) until just combined.

8. 8

   Grease four ramekins with olive oil and sprinkle a light dusting of flour on the inside. Pour the soufflé mixture into each ramekin, filling them about 3/4 full.

9. 9

   Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and golden brown.

10. 10

    Remove from the oven and serve immediately for the best texture, garnished with additional parsley if desired.