Vegan Sweet Potato Soufflé Recipe

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 12

This is a great recipe for thanksgiving and holiday gatherings. Every guest, vegan or not, would surely rave about it. This soufflé has a unique blend of ingredients that are mostly healthy and nonfat; it does not resemble the traditional soufflé. Aside from the sweet potatoes, the silken tofu gave off a thick and creamy texture to the filling, especially after it was crushed in the blender/food processor. The best thing about tofu is it’s an excellent source of protein but it’s lower in calories and fat compared to ground beef and cheese. Tofutti, a soy-based, nondairy product, is often used as an alternative to ice cream and cheese. Tofutti was also used in this recipe to replace the usual dairy cheese and the end result was absolutely creamy and delicious. It is best to use a blender or a food processor to mash the ingredients together but you can always do the manual mixing if you don’t have one. This recipe is quick and simple, no need for complicated baking skills and it’s done in an hour or less. Now, here’s how to make this Vegan sweet potato soufflé.

Ingredients

Filling: 5 -6 medium sweet potatoes, baked, peeled and mashed
1 package firm silken tofu (8 ounce or 224 g)
1 container tofutti better-than-cream-cheese (8 ounce or 224 g)
1 cup brown sugar (200 g)
2 tablespoons soy margarine, melted (30 g)
1 tablespoon cornstarch (15 g)
2 tablespoons pumpkin pie spice (30 g)
1 tablespoon pure vanilla extractss (15 g)
Crumble topping: 3/4 cup flour (113 g)
1 cup brown sugar (200 g)
6 tablespoons soy margarine (180 g)
1 cup pecans, chopped (125 g)

Instructions

Make the filling by mixing sweet potatoes and silken tofu in a blender or food processor. Blend until mixture is fine and smooth.
Stir in the rest of the filling ingredients: tofutti, brown sugar, soy margarine, cornstarch, pumpkin pie spice and vanilla extract, and then blend until smooth.
Pour the filling mixture into an 8×13 inches greased baking pan.
In a separate bowl, prepare the toppings by combining flour and brown sugar.
Cut in soy margarine with a pastry blender/fork until reaches a crumbly consistency. Mix in pecans to crumble.
Sprinkle toppings over filling.
Bake at 350 degrees Fahrenheit for about 35-45 minutes. If topping starts to get too dark, cover the baking pan with aluminum foil.
Let it stand to room temperature for best consistency.
Serve and enjoy!