Vegan Recipes

Vegan Artichoke Souffle


  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • 1 cup unsweetened almond milk (or any other plant-based milk)
  • 1/4 cup nutritional yeast
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground turmeric (for color)
  • Salt and pepper to taste
  • 4 tablespoons aquafaba (liquid from canned chickpeas)
  • 1/4 teaspoon cream of tartar


  1. Preheat your oven to 375°F (190°C). Grease a soufflé dish or individual ramekins with olive oil and set aside.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
  3. Whisk in the flour to create a roux, and cook for another 1-2 minutes until lightly golden.
  4. Slowly pour in the almond milk while whisking continuously to avoid lumps. Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.
  5. Stir in the chopped artichoke hearts, nutritional yeast, lemon juice, onion powder, turmeric, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and set aside.
  6. In a clean, dry mixing bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer, whip the aquafaba mixture on high speed until stiff peaks form, similar to egg whites.
  7. Gently fold the whipped aquafaba into the artichoke mixture until well combined.
  8. Pour the mixture into the prepared soufflé dish or ramekins, filling them about 3/4 full.
  9. Place the soufflé dish or ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed up and golden brown on top.
  10. Serve the vegan artichoke soufflé immediately while hot. Enjoy!

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