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Roasting takes vegetables to a whole new flavor level. Turn them into a creamy veggie "soufflé" and you have a very unique, light meal or an appetizer. Serve with crackers and raw veggies like carrots and broccoli!

Soufflé With Roasted Fennel, Zucchini and Garlic [Vegan]

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What Ingredients Do You Need To Make Soufflé With Roasted Fennel, Zucchini and Garlic [Vegan]

  • 1 tablespoon olive oil
  • 2 large fennel bulbs, stems and fronds removed (reserve some fronds), roughly chopped
  • 2 medium-sized zucchini, cut into 1/2-inch rounds
  • 1 large onion, roughly chopped
  • 4 cloves garlic
  • 1 teaspoon ground black pepper
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon garlic powder
  • 1/2 cup raw cashew pieces, soaked for 30 minutes and drained
  • 1/2 cup vegetable broth or water
  • 7-ounces extra firm silken tofu
  • 1  tablespoon mild white miso paste
  • 1 tablespoon nutritional yeast
  • 1 tablespoon tapioca starch
  • 1/2 teaspoon garlic powder
  • Juice of 1 lemon

How To Make Soufflé With Roasted Fennel, Zucchini and Garlic [Vegan]

To Roast the Vegetables:
  1. Preheat the oven to 325°F.
  2. In a large bowl, stir together the olive oil, fennel, zucchini, onion, garlic, black pepper, fennel seeds, and garlic powder. Pour onto a large baking sheet and spread evenly. Bake for 45-55 minutes, stirring once or twice. The vegetables should be browned at the edges and very soft.
  3. Remove the vegetables from the oven and let cool slightly - or store in the refrigerator until ready to make the soufflés. Reserve 4 zucchini rounds for decorating the tops of the soufflés.
To Make the Souffle:
  1. Put the cashews, vegetable broth, tofu, miso, nutritional yeast, tapioca starch, garlic powder, and lemon juice in a high-speed blender. Process until very smooth. Now add the roasted vegetables and process again. Add a tablespoon or two of broth or water if needed to get the mixture turning. You want it to be fairly smooth, but there will still be some texture.
  2. Divide the mixture between 4 8-ounce oven-safe ramekins. Tap the ramekins on the counter a few times. Decorate the tops with the reserved zucchini slices and a few fennel fronds. Place the ramekins in a glass baking dish. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
  3. Bake for 55-60 minutes or until the soufflés are firm to the touch. The sides will have browned a little bit. Let the ramekins sit in the water bath for a few minutes, then remove and place on a wire rack. Serve immediately or place the soufflés in the refrigerator to be enjoyed later.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


About The Author

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Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

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