Who doesn’t love soufflés? Because egg whites are one of their primary components, making protein soufflés seems pretty logical! This here is a pea protein and ‘cheese’ soufflé made with pumpkin and pea protein + nutritional yeast.
Ingredients:
90g egg whites
a pinch of cream of tartar
26g pea protein
12g nutritional yeast
90g pumpkin puree
Directions:
1. Beat 90g of egg whites to stiff peaks, adding a tiny bit of cream of tartar.
2. In a separate bowl, mix 26g of pea protein with 12g of nutritional yeast and 90g of pumpkin puree.
3. Then, fold the latter into the former, put it in a ramekin, ate what was left over in the bowl with a wooden spoon and stuck the ramekin in the oven for a good, 20 minutes? Approximately, yes.
It should come out really puffy and delicious!
Macros per Serving (out of 1):
224kcals
38.4g protein
15.7g carbs (6.7g fibre)
2.4g fat
Ah the world of soufflés…
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Looks scrumptious and I love pumpkin!