Crunchy on the top, light, fluffy and bursting with savoury flavours inside, this is our version of a soufflé. It may not have the same dramatic high rise of the classic, but it’s still pretty impressive.
- 30g self-raising flour
- 200g broccoli, very finely chopped
- 2-3 spring onions (total weight 45g), ends trimmed, finely chopped
- Vegetable oil, for oiling the dishes
- 60g panko crumbs
- 1 tsp paprika
- 50g vegetable fat spread
- 1 tsp baking powder
- 1/2 tsp mustard powder
- 4 tsp nutritional yeast flakes
- 1/2 tsp sea salt
- Generous grinding of black pepper
- 150ml OGGS Aquafaba
- 3 tbsp snipped chives (use scissors for this), plus extra for sprinkling
1. Heat a dry frying pan. When hot, add the flour and jiggle the pan around so the flour sits in an even layer on the bottom. Toast the flour over a medium heat for about 7 minutes, stirring occasionally so it colours evenly to a pale golden brown. Remove and cool. Preheat the oven to 190°C/170°C if using a fan oven/gas mark 5.Cook the broccoli in a pan of boiling water for 1 minute, add the spring onions and cook for 2 more minutes. Tip the vegetables into a large sieve or colander, put under running cold water to quickly cool and keep it all bright green, then leave to drip and drain well.
2. Lightly oil 4 x 150ml ovenproof ramekin dishes. Put the panko crumbs into a bowl, then check them out for size. Crush any big pieces between your fingers, as they line the dishes better if smaller. Stir in the paprika. Tip a tablespoonful of the panko crumbs into each dish, then twirl them around so the crumbs evenly coat the insides. Tip out any excess back into the bowl with the rest of the crumbs. You will be needing them later. Sit the ramekin dishes on a baking tray.
3. In a large bowl, use a wooden spoon to beat the vegetable spread (make sure its soft enough first) with the toasted flour to a creamy paste. Next, mix in the remaining panko crumbs, baking powder, mustard, yeast flakes, salt and pepper. It will look a bit like a rough crumble mix.
4. Pour the OGGS Aquafaba into another large bowl. Using an electric hand mixer, whisk it for about 5 minutes until the Aquafaba looks like a frothy meringue with medium firm peaks.
5. Stir the broccoli, onion and chives into the panko and flour mix. Then use a large metal spoon to gently fold the frothy OGGS Aquafaba into the mix, one third at a time. The Aquafaba will deflate, but just give everything a light stir to combine.
6. Spoon the broccoli mix evenly between the ramekins to generously fill. You can pile it up. Bake for 25-30 minutes until the top of the puffs are golden brown, crunchy and slightly puffy. Remove, let them settle for a few minutes, then serve sprinkled with extra chives.
1. Toasting the flour gives this recipe colour and swaps its natural raw taste with a deliciously nutty one. Watch it carefully as it toasts so it doesn’t get too brown.
2. These savoury puff pots can be adapted to add other flavours, too. For an extra crunchy topping, scatter 1 tsp pumpkin seeds over each puff before baking.
Swap the chives for the same quantity of flat-leaf parsley if you prefer a more subtle herb taste.