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Recipe Category: Vegan
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Vegan Souffle Recipe
Ingredients
Filling:
- 5 -6 medium sweet potatoes, baked, peeled and mashed
- 1 (8 oz.) packages firm silken tofu
- 8 oz. tofutti better-than-cream-cheese
- 1 C. brown sugar
- 2 tbsp soy margarine, melted
- 1 tbsp cornstarch
- 2 tbsp pumpkin pie spice
- 1 tbsp pure vanilla extract
Garnish:
- 3/4 C. flour
- 1 C. brown sugar
- 6 tbsp soy margarine
- 1 C. pecans, chopped
Method
- Set your oven to 350 degrees F before doing anything else and grease an 8×13-inch baking dish
- In a food processor, add the sweet potatoes and silken tofu and pulse until smooth
- Add the remaining filling ingredients and pulse until smooth
- For topping, in another bowl, mix together the flour and brown sugar
- With a pastry blender, cut in the soy margarine until a crumbly mixture is formed
- Add the pecans and stir to combine
- Transfer the filling into an 8×13-inch greased baking dish and top with the topping mixture evenly
- Cook in the oven for about 35-45 minutes
Servings : 12
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