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Many years ago, when we first purchased a fox processor back in 1994, the book had a recipe for Broccoli Souffle which we used to make quite a bit. But we lost the book, so stopped making the souffle. But this challenge had made us think about it because most of my other recipes using broccoli are already written up.
This recipe doesn't use the broccoli stems, the water content is too high so save those for a broccoli soup recipe.
It is best to use room temperature eggs for this recipe and whilst you may be able to swap out for almond milk, soy milk works better holding the souffle together.
Ingredients
4 large egg whites
2 cups chopped fresh broccoli florets
2 tbsp vegan butter
3 tbsp plain flour
150ml soy milk
1 tsp Coleman's mustard powder
½ tsp finely ground seasalt
¼ tsp black pepper
1 large egg yolk, beaten in 25ml soy milk
¼ tsp cream of tartar
Method
Pictures to follow later in the week.
This recipe doesn't use the broccoli stems, the water content is too high so save those for a broccoli soup recipe.
It is best to use room temperature eggs for this recipe and whilst you may be able to swap out for almond milk, soy milk works better holding the souffle together.
Ingredients
4 large egg whites
2 cups chopped fresh broccoli florets
2 tbsp vegan butter
3 tbsp plain flour
150ml soy milk
1 tsp Coleman's mustard powder
½ tsp finely ground seasalt
¼ tsp black pepper
1 large egg yolk, beaten in 25ml soy milk
¼ tsp cream of tartar
Method
- Preheat the oven to 180°C/350F and grease and flour a straight sides souffle dish.
- Steam the broccoli florets until tender. You want that vibrant green, not dark green. Drain the broccoli well. Pulse the steamed broccoli in a food processor, until it resembles fine bread crumbs, not a puree.
- Melt the butter in a small pan, stirring in the flour, salt and pepper. Slowly whisk in the milk, a little at a time, bringing to the boil and stirring constantly. Whisk in the beaten egg yolk soy milk mix quickly and thoroughly and allow to cool a little.
- Whisk the egg whites with the cream of tartar until stiff peaks forms.
- Transfer the saucepan contents to a clean bowl, and add the broccoli crumbs and ¼ of the stiff whisked egg whites to the mixture, folding the whites in until no visible egg white remains.
- Carefully fold in the remaining ¾s maintaining a much volume as you can.
- Carefully transfer the mixture to the prepared souffle bowl and cook in the middle of the oven for about 30-35 minutes. Serve immediately.
Pictures to follow later in the week.
