Okay, so I’ve never made souffle before–vegan or no. In fact, I’ve never tasted one. But I wanted to try something a little refined and elegant. This souffle–or rather, my attempt at the idea of a souffle–really hit the spot! I baked them in little individual ramekins because that’s what I had, but I think individual portions would be perfect for a dinner party or a romantic dinner for two (did somebody say Valentines Day?). Ay, que romantic!
2 small sweet potatoes, peeled and quartered
2 tbsp. vegan sour cream
1 tbsp. vegan cream cheese
1/4 cup frozen spinach, thawed
1/2 tsp. nutritional yeast (a little extra for topping)
1/4 tsp curry powder
1 tsp. minced garlic
1/2 tsp. onion powder
salt and pepper to taste
cooking spray (or 1 tbsp. olive oil)
Preheat your oven to 400 degrees. Place your sweet potato on a greased baking sheet. Top with cooking spray and roast for one hour. Reduce the heat of the oven to 375 degrees. Remove the potatoes and mash with a fork. Place all the ingredients together in a food processor and puree until light and smooth. Spray two ramekins with cooking spray along the bottom and sides. Fill the ramekins near the rim with the puree filling. Spritz the top with cooking spray and sprinkle nutritional yeast on the top. Bake for 35 to 45 minutes, or until crispy on top and spongy to the touch.