Soufflé is the easiest way to add vegetables to a meal of someone that doesn’t frequently opens the crisper. Theres soufflé of everything; carrots, zucchini, spinach…
Today I’ll teach you a mixed vegetables one. And vegan! Because you know, here we don’t eat what comes out of the chicken’s but. (I know it’s not from they buts people, just laugh at the joke!)
This soufflé is full of proteins, nutritious and eggless. No cheap thrills. Feel free to use the vegetables you prefer and have around you.
1 cup chickpea flower
2 cups water
1 medium onion
2 garlic cloves
1 medium zucchini, diced
2 carrots, finely graded
120g of Spinach
½ cup nutritional yeast (optional)
Soy sauce to sauté
½ tsp. ground nutmeg
1 tbsp of powdered garlic
2 tbsp of dried marjoram
Salt and pepper
Olive oil to grease
And do what?
Mix in well the flower and water. Season the mix with salt, pepper, marjoram, nutmeg, garlic powder and nutritional yeast. After giving it another whisk leave it to rest for 1h in the fridge.
Heat up a frying pan in low heat. Add the soy sauce and sauté the onion and garlic. Add the other vegetables and braise for some minutes in the covered pan. Pre-heat the oven at 200 C°.
Grease a baking tray with olive oil before pouring in the flower and water mix. Add the vegetables on top and place them evenly around with a fork.
Bake it for 25 minutes and celebrate with GangStile style at the top volume.