The next time you’re craving a savory treat, make this vegan “soufflé.” It sounds (and looks!) impressively fancy, but it’s actually super easy to make.
It’s also inspired by Panera’s spinach and artichoke soufflé , which isn’t a soufflé in the traditional sense. Instead, it’s made with a croissant-type dough wrapped around an eggy filling. The menu item is quite popular, but as it contains eggs and cheese, it’s not vegan-friendly.
That’s where our vegan version comes in; it calls for a puff pastry and tofu filling, which is made of spinach, canned artichokes, and nutritional yeast. Once baked, the combo transforms into a flaky concoction that’s perfect for breakfast, dinner, or as a side dish.
Table of Contents
Key Ingredients
- Puff pastry. Yes, puff pastry is vegan! We used Pepperidge Farm’s puff pastry dough. To make this dish gluten-free, be sure to use a gluten-free puff pastry dough.
- Extra-firm tofu. Rich in plant-based protein, tofu is the base of the recipe’s “eggy” filling. It’s essential to use tofu that’s extra-firm (or at least firm), as you’ll want the filling to hold its shape.
- Spinach. Baby spinach works best for this recipe. If you want to use regular spinach, don’t forget to cut away the stems.
- Artichoke hearts. Canned artichokes in water work best. Avoid using marinated artichokes, as the flavor might overpower the dish.
- Nutritional yeast. Also known as nooch, nutritional yeast gives the tofu filling a cheese-like flavor.
How to Make Vegan Soufflé
Before starting this recipe, thaw the puff pastry according to the package’s directions. Note that you might need more than one roll of puff pastry dough. One recipe yields at least four souffles, but depending on their size, you might have enough filling to make up to six.
On that note, you’ll need ramekins to make these vegan souffles. You can also use oven-safe Pyrex bowls, a muffin tin, or small round baking pans.
For the full ingredients list and instructions, check out the recipe card at the bottom of this post.
1. Preheat the oven to 400°F. In a large skillet over medium heat, warm olive oil. Add the onions, red bell peppers, and artichoke hearts. Sauté until the onion is translucent and fragrant, about 5 to 7 minutes. Add the spinach and cook for 2 to 3 minutes, until wilted. Let the mixture cool slightly.
2. Transfer the artichoke mixture to a food processor. Add the tofu, flour, nutritional yeast, hot sauce (if using), apple cider vinegar, salt, onion powder, and garlic powder. Blend until smooth, pausing to scrape down the sides as needed.
3. Unroll the puff pastry dough. Cut into four squares.
4. Press a square of dough into a lightly greased ramekin, letting the corners hang over the edges. Prick the dough with a fork.
5. Fill the dough with the spinach-artichoke mixture, until it’s about 3/4 full.
6. Fold over the corners of the pastry dough. Brush the dough with olive oil or melted vegan butter. Repeat with the remaining dough and filling.
7. Bake for 20 to 30 minutes, or until the puff pastry is golden brown. The total time will depend on the exact size of your baking containers.
8. Let the souffles cool slightly. Serve them in the ramekins or run a knife along the edge and pop them out. The inside will be very hot, so you may want to slice it in half and let it sit before digging in.
Recipe Tips, Variations, and Substitutions
- Make your own pastry dough. Using a store-bought pastry dough will significantly reduce prep time, but you’re welcome to make your own if you have a go-to recipe.
- Add more nutritional yeast. For an extra cheesy flavor, add an extra tablespoon or two of nutritional yeast to the tofu mixture.
- Combine the spices. Before adding the nutritional yeast, onion powder, garlic powder, and salt to the food processor, whisk them together. This will ensure the ingredients are evenly dispersed in the mixture.
- Blend with milk. If the tofu filling is too chunky, add a tablespoon or two of plant milk to the tofu mixture. Any unsweetened, unflavored milk will do, including oat milk, soy milk, or coconut milk.
- Brush the dough with aquafaba. Instead of brushing the top of the pastry dough with oil, use aquafaba, or chickpea water. It will act as a substitute for egg whites, which is often brushed on pastry dough to encourage browning and shine.
- Try it with sweet ingredients. To make a dessert version of this vegan souffle, combine 2 cups berries, 2 tbsp. cornstarch, 1 tbsp. lemon juice, and a bit of maple syrup in bowl. Scoop the mixture into the dough-lined ramekins, fold over the corners, and bake for 20 to 30 minutes at 400°F. Drizzle with melted vegan chocolate and dig in!
How to Store Vegan Souffles
Cover and refrigerate vegan souffles for 3 to 4 days. To reheat a souffle, pop it in the microwave for a minute or two, or warm it in the oven at 350° F for about 10 minutes.
Serving Suggestions
- Roasted asparagus and mushrooms — A healthy and easy partner
- Vegan tomato soup — The flaky soufflé will taste delicious with this savory soup
- Roasted Brussels sprouts — Ready in just 20 minutes
Vegan Soufflé with Spinach and Artichoke
Ingredients
- 1 puff pastry gluten-free, if needed
- ½ onion diced
- ½ red bell pepper diced
- 1 14-ounce can artichoke hearts in water
- 4 cups baby spinach
- 1 block extra-firm tofu drained, pressed, and broken into pieces
- ¼ cup all-purpose flour gluten-free, if needed
- 1 tablespoon nutritional yeast
- 1 teaspoon hot sauce
- ½ teaspoon apple cider vinegar
- 2 teaspoons salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Olive oil
Instructions
- Preheat the oven to 400°F. In a large skillet over medium heat, warm olive oil. Add the onions, red bell peppers, and artichoke hearts. Sauté until the onion is translucent and fragrant, about 5 to 7 minutes. Add the spinach and cook for another 2 to 3 minutes, until wilted. Let the mixture cool slightly.
- Transfer the artichoke mixture to a food processor. Add the tofu, flour, nutritional yeast, hot sauce (if using), apple cider vinegar, salt, onion powder, and garlic powder. Blend until smooth, pausing to scrape down the sides as needed.
- Unroll the puff pastry dough. Cut into four squares.
- Press a square of dough into a lightly greased ramekin, letting the corners hang over the edges. Prick the dough with a fork. Fill the dough with the spinach-artichoke mixture, until it’s about 3/4 full. Fold over the corners of the pastry dough. Brush the dough with olive oil or melted vegan butter. Repeat with the remaining dough and filling.
- Bake for 20 to 30 minutes, or until the puff pastry is golden brown. The total time will depend on the exact size of your baking containers.
- Let the souffles cool slightly. Serve them in the ramekins or run a knife along the edge and pop them out. The inside will be very hot, so you may want to slice it in half and let it sit before digging in.
Notes
- Using a store-bought pastry dough will significantly reduce prep time, but you’re welcome to make your own if you have a go-to recipe.
- For an extra cheesy flavor, add an extra tablespoon or two of nutritional yeast to the tofu mixture.
- Before adding the nutritional yeast, onion powder, garlic powder, and salt to the food processor, whisk them together. This will ensure the ingredients are evenly dispersed in the mixture.
- If the tofu filling is too chunky, add a tablespoon or two of plant milk to the tofu mixture. Any unsweetened, unflavored milk will do, including oat milk, soy milk, or coconut milk.
- Instead of brushing the top of the pastry dough with oil, use aquafaba, or chickpea water. It will act as a substitute for egg whites, which is often brushed on pastry dough to encourage browning and shine.
- To make a dessert version of this vegan souffle, combine 2 cups berries, 2 tbsp. cornstarch, 1 tbsp. lemon juice, and a bit of maple syrup in bowl. Scoop the mixture into the dough-lined ramekins, fold over the corners, and bake for 20 to 30 minutes at 400°F. Drizzle with melted vegan chocolate and dig in!
Recommended Tools & Products
Nutrition
About the Author
Kirsten Nunez
Contributing Writer
Kirsten is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
[email protected]
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Absolutely marvellous recipe. I changed some of the ingredients as I didn’t have artichoke hearts so I subbed jackfruit. Work really well
Hmm … I’ve never seen a souffle recipe with a crust. Quiche maybe?
Made this for the family tonight.. swapped the tofu out for white beans and it was delish!! Thanks heaps for this!
Thank you! I love these from Panera but really need to keep the gluten out of my diet. I’m excited to try this 🙂
What a great post! Can’t wait to try it (with a few shortcuts)!
I am making this right now for dinner – just finished the dough but it seems very sticky (before proofing). Should it be this texture or should it be more like soft bread dough? I’m not sure how this is going to get rolled out being as sticky as it is – I double checked my ingredients & measurements to be sure I didn’t add too much liquid. Just thought I’d check in case I need to throw in more flour of sorts. Thanks!
This is not a Souffle. Wrong name.
True – that’s why it’s in quotes 🙂 I mention in the post why I called it that, sorry if it disappointed you!
I just wanted to let you know I used a 6 oz jar I had on hand, and it was fine to me. I also used more onion than it called for.
This looks great! We only get Artichokes in jars here of all different sizes no cans.. So just wondering how big is the can so i can try to buy the right size jar here 🙂 Thanks!
Oh, this looks so amazingly good and healthy! I will try your recipe out f100%!!!
This looks amazing! I will definitely make this for my family. Looks wonderful for entertaining, too!
How pretty! The filling looks like it would make for a great appetizer on it’s own served with bread or crackers eh?
It would indeed!
We do not frequent Panera very much, partly because they do not offer gluten-free options on their menu. So, can’t comment on their spinach and artichoke souffle but can definitively say yours is great and is one we will try in the near future!
Wow, your version looks way better than the original! Can’t wait to try this recipe
That looks seriously amazing! I hope Panera is listening!
Could we use the GF all purpose flour mix? I try to use just one to be cheaper.
Yum what a beautiful recipe and I have to say you’re very brave for taking on the souffle and the result looks so tasty and sounds delicious!! And may I add looks far yummier than the Panera version. I think I am going to have to try this in my own kitchen very soon!!
That looks SO good!!!!!!! 😀 I love that it is gluten free! Gluten doesn’t bother me, but it’s fun to play around with different flours. 🙂
What a great spin on a classic soufflé. It looks absolutely delicious. I’ve not seen Amaranth flour here in Australia. I will have to track it down.
You know, I have to confess something – I had my doubts about this particular recipe. Just the name of it made me pause. Is this something that could be made vegan let alone gluten-free? But you have turned this skeptic into a believer! I cannot get over how incredible those photographs look. I don’t know if I can get through the day without stopping and making this right away. Love this recipe!
Your souffle is beautiful. I haven’t had a souffle in such a long time and I had no idea how to make a GF and vegan souffle, but now I do. Can’t wait to try your recipe.
This is stunning, Jessica! I haven’t had a souffle in a looong time, but I think that may have to change very very soon. Love it!
Oh man Ive got a huge craving for this now! What a gorgeous looking souffle. It would be such a great weekend breakfast too!
This looks incredible. I love this challenge. Off to check out all the other recipes. I hope Panera catches wind of this and makes some changes to their menu!
I’ve never had the Panera version, so I have no point of comparison, but I’d say yours looks spectacular regardless! I can’t do yeast so I may just forgo the crust altogether. Gotta get me some of that souffle filling, though! 🙂