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Sweet and Savory Corn Soufflé

Sweet and Savory Corn Souffle

A side dish that everyone will be talking about at your next special dinner gathering.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 1x
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Ingredients

Corn Soufflé

  • 6 tbsp aquafaba
  • 1 1/2 cups Homemade Nut Milk or store-bought plant-based milk
  • 3 tbsp applesauce, unsweetened
  • 3 tbsp flour, whole wheat or gluten-free
  • 2 cups sweet corn kernels
  • 1/2 cup VeganEgg
  • 1/2 cup Vegan Parmesan

Vegan Parmesan

  • 3/4 cup cashews, raw
  • 3 tbsp nutritional yeast
  • 1/4 tsp garlic powder

Instructions

  1. Preheat oven to 375°F.
  2. Prepare Vegan Parmesan by adding all ingredients to food processor and pulsing until fine. Set aside.
  3. Add 6 tablespoons aquafaba into a standing mixing bowl and beat on high using the whisk attachment until stiff peaks form, about 15 minutes.
  4. While beating the aquafaba, add nutmilk, applesauce, and flour into a separate mixing bowl and stir until combined.
  5. Fold corn, Vegan Parmesan, and VeganEgg into the mixture.
  6. Add the aquafaba stiff peaks and continue folding with a rubber spatula.
  7. Pour into a 2 1/2 quart round soufflé baking dish and cover with aluminum foil. Bake for 25 minutes.
  8. Remove aluminum foil and continue baking for an additional 20 minutes, or until it is browned on top and cooked in the center.
  9. Serve immediately.

Notes: This recipe has not been tested with other egg replacements, but if you would like to try, the recipe calls for the equivalent of 2-3 eggs. You will need 1/2 cup Vegan Parmesan for this recipe, and the remainder can be stored in an air-tight container in the refrigerator for several weeks.

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Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.