Veggie Souffle! You didn’t think it was possible without egg? Think again! Elysabeth Alfano, host of the Awesome Vegans Influencer Series and the Plantbased Business Hour on JaneUnChained News Network whips up her recipe in no time…and now your souffle dreams have come true: light, airy, savory, and fast!

This recipe is SO simple, so quick and so tasty. Most of all it is really light, truly mimicking the taste and texture and consistency of a souffle made with eggs…except you don’t have to suffer through eating eggs.

1. Pack of firm tofu, drained with excess water pushed out by pressing down on it with papertowels.
2. 3 TBSP of Nutritional Yeast
3. 3 TBSP of Red Pepper Hummus or 3 TBSP Regular Hummas and 1 TBSP Siracha* or teriyaki**

4. Salt/Pepper
5. Veggies

Suggested combinations:
A. sundried tomatoes, olives, onions and spinach
B. onions, garlic, green, peppers and mushrooms, with a bit of tomato*
C. Potatoes, scallions, zucchini**
D. Whatever you have that is about to go bad
6. 1/4 cup Mushroom Broth

1. In a hot pan, pour in mushroom broth and simmer veggies. Salt and Pepper to taste
2. In a food processor/blendor mix hummus, nutirional yeast, tofu and salt/pepper.
3. In a bowl, mix #1 and #2.
4. Pre-heat oven to 350
5. Spoon in mixture to small ramakin, to the top.
6. Bake at 350 for 30 minutes. Let cool. Eat warm.
So very good! So very easy!

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