Vegan Panera EGG Soufflé

Since I became vegan I've been thinking and testing recipes to try to get a vegan version that would rival Panera Bread's egg soufflés. They used to be such a staple of my weekends. I finally attempted it with @justegg and puff pastry. Oh boy was it worth the wait!

INgredients

- 1 vegan puff pastry

- 1 justegg 8oz

- Violife, cheddar mature, Parmesan .

- *Vegan smoked Gouda would make a great addition .

- Vegan sausage/tempeh/ground/bacon*optional

- Kala Namak salt

- 1 small onion chopped

- 1 small tomato, cored and chopped

- 1 Tbsp of chopped fresh parsley

- Season and pepper to taste.

INSTRUCTIONS

1. Preheat your oven to 425F

2. Prepare your tartlet pans or ramekins (3-4 inches wide) with some butter to avoid sticking.

3. Unroll the puff pastry and cut enough rounds for the bottom of your dish keeping in mind an inch or two for the sides.

4. Fit the dough in the ramekins or pans

5. Cut 4 1-1/2 inch. Triangles for each ramekin or tartlet pan to top for decoration.

6. Set aside

7. Sauté onions, peppers, tomatoes, with optional vegan bacon, sausage, etc.

8. Season, pepper and add parsley

9. Cook for a few minutes then set aside

10. In a mixing bowl mix the just egg cheese and cooked pepper, onion mixture.

11. Salt with Kala Namak to taste

12. A dash of hot sauce, chili oil to liven it up.

13. Taste and season as desired

14. Fill the pans without overfilling. The dough and just egg will expand. Leave enough room for them do so so.

15. Top with the 4 puff pastry triangles as in the pictures.

16. Wash with your favorite plant milk for color.

17. Pop in the oven and immediately reduce to 350-375F.

18. Bake for 30-35 minutes.

19. Once done remove from the oven and enjoy alone or with a simple mixed green salad for brunch.

Don't forget to like, tag me on IG @D_VGallery and #veganeggsouffle if you try it!