Soybean Souffle Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Whole wheat flour | 3 Tablespoon | |
| 1 cup milk, hot | ||
| 1 Cup soybeans, cooked, pureed | ||
| Onion | 1 , grated | |
| Nutritional yeast | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon | |
| Egg yolks | 4 , beaten | |
| 4 egg whites, beaten stiff | ||
Directions
Heat oil.
Blend in flour.
Gradually add milk and continue to cook, stirring, until thickened.
Remove from heat.
Add soybeans, onion, yeast, salt and sage.
When cool, blend in egg yolks and fold in egg whites.
Turn mixture into oiled casserole or oiled individual custard cups.
Bake at 300° F. about 50 minutes for casserole, 35 minutes for custard cups, until firm.
Blend in flour.
Gradually add milk and continue to cook, stirring, until thickened.
Remove from heat.
Add soybeans, onion, yeast, salt and sage.
When cool, blend in egg yolks and fold in egg whites.
Turn mixture into oiled casserole or oiled individual custard cups.
Bake at 300° F. about 50 minutes for casserole, 35 minutes for custard cups, until firm.
Chef
