Light, airy, and bursting with fresh garden flavors, a veggie soufflé is a show-stopping dish that never fails to impress. Whether you’re looking for a meatless main, a stunning side, or a way to use up an abundance of vegetables, this recipe fits the bill.
Soufflés have a reputation for being fussy or intimidating, but with a little care and a few expert tips, you’ll discover they’re surprisingly simple to master.
In this blog post, I’ll guide you step-by-step through crafting a classic, savory veggie soufflé that’s both comforting and elegant. It’s a recipe that highlights the best of seasonal produce, enveloped in a cloud-like, golden crust.
Not only will your kitchen smell amazing, but you’ll also have a dish that’s perfect for brunch, lunch, or dinner parties—plus, it’s endlessly customizable for whatever veggies you have on hand.
Ready to elevate your cooking skills? Let’s dive into the world of soufflés and make your next meal unforgettable.
Why You’ll Love This Recipe
- Impressively Light and Fluffy: The soufflé rises beautifully in the oven, creating a melt-in-your-mouth texture that’s irresistible.
- Packed with Vegetables: Sneak in your daily dose of veggies in a way the whole family will love. Great for picky eaters!
- Customizable: Use whatever vegetables you have on hand—broccoli, spinach, bell peppers, carrots, or even leftover roasted veggies.
- Vegetarian-Friendly: This recipe is meatless and can easily be adapted to be gluten-free or dairy-free as needed.
- Perfect for Special Occasions: Serve as a centerpiece for brunch, lunch, or even a festive dinner. It’s a guaranteed conversation starter.
- Surprisingly Simple: With clear instructions and a few handy tips, you’ll find soufflés are easier than you think.
If you enjoy creative vegetarian meals, you might also love my Veggie Quesadilla Recipe Indian Style Easy & Delicious or try something new with these Vegan Cuban Recipes: Delicious Plant-Based Island Flavor!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 3 tbsp | Plus extra for greasing the dish |
| All-purpose flour | 3 tbsp | For the roux; gluten-free blend works too |
| Milk | 1 cup | Whole or 2% |
| Salt | 1/2 tsp | Adjust to taste |
| Black pepper | 1/4 tsp | Freshly ground is best |
| Nutmeg | 1/8 tsp | Optional, but recommended |
| Cheddar cheese | 1 cup (about 100g) | Shredded; or use Gruyère for a classic touch |
| Egg yolks | 4 large | Room temperature |
| Egg whites | 5 large | Room temperature |
| Broccoli florets | 1 cup, finely chopped | Lightly steamed |
| Spinach | 1 cup, chopped | Fresh or thawed frozen, excess moisture squeezed out |
| Red bell pepper | 1/2 cup, diced | Or use yellow/orange for color |
| Green onions | 2, thinly sliced | Optional, for flavor |
| Fresh herbs | 2 tbsp, chopped | Parsley, chives, or dill |
| Grated Parmesan (optional) | 2 tbsp | For topping |
Equipment
- 1.5 to 2 qt soufflé dish (or deep baking dish)
- Electric mixer (stand or hand-held)
- Medium saucepan
- Large mixing bowls (2)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Oven mitts
- Baking sheet (optional, for easier transfer)
Instructions
- Preheat your oven to 375°F (190°C). Generously butter the inside of your soufflé dish, making sure to go all the way up the sides. If you like, sprinkle a little grated Parmesan or breadcrumbs inside and shake to coat—this helps the soufflé rise evenly.
- Prepare your vegetables. Lightly steam the broccoli florets until just tender, about 2-3 minutes. Chop spinach and squeeze out any excess moisture (especially important if using frozen spinach). Dice the bell pepper and slice the green onions. Set all veggies aside to cool.
- Make the béchamel base. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute until the mixture is bubbling but not browned.
- Gradually add the milk. Pour in the milk slowly, whisking constantly to prevent lumps. Cook and whisk until thickened and smooth, about 2-3 minutes.
- Season and melt in cheese. Remove the saucepan from the heat. Stir in salt, pepper, nutmeg, and shredded cheddar (or Gruyère) until melted and combined.
- Add egg yolks and veggies. Let the mixture cool for a minute, then whisk in the egg yolks one at a time. Fold in the chopped broccoli, spinach, bell pepper, green onions, and fresh herbs. Mix gently to combine.
-
Beat the egg whites. In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff, glossy peaks form. This is crucial for the soufflé to rise properly.
Tip: Make sure your bowl and beaters are completely free of grease for the best volume.
- Fold in the egg whites. Stir about 1/4 of the whipped egg whites into the veggie mixture to lighten it. Then gently fold in the remaining egg whites in two additions, using a spatula and being careful not to deflate the mixture.
- Transfer and bake. Pour the mixture into the prepared soufflé dish. Smooth the top with a spatula, then run your thumb around the inside edge of the dish (this helps the soufflé rise evenly). Sprinkle with a little extra cheese or Parmesan if desired.
-
Bake: Place the dish on a baking sheet and bake for 28-35 minutes, until the soufflé is puffed, golden brown, and just set in the center (it should still have a slight wobble). Do not open the oven during the first 20 minutes!
Pro tip: Serve immediately for the most dramatic presentation—the soufflé will begin to deflate as it cools.
Tips & Variations
- Cheese swaps: Try Gruyère, Comté, Swiss, or even a sharp white cheddar for a different flavor profile. You can also stir a spoonful of cream cheese into the béchamel for added richness.
- Vegetable options: Roasted mushrooms, sautéed leeks, asparagus tips, or finely diced zucchini all work beautifully. Just make sure any veggies are cooked and well-drained to avoid excess moisture.
- Make it gluten-free: Use a 1:1 gluten-free flour blend in place of regular flour. The texture will be just as airy and delicious.
- Make it dairy-free: Substitute plant-based butter, unsweetened non-dairy milk, and vegan cheese. The soufflé will still puff up and taste amazing.
- Egg-free version: While a true soufflé relies on eggs, you can experiment with aquafaba (chickpea brine) for the whites and silken tofu for the yolks, though results may vary.
- Prepare ahead: You can make the veggie/cheese/egg yolk mixture up to 4 hours ahead and refrigerate. Whip and fold in egg whites just before baking.
- Mini soufflés: Divide mixture into 4-6 ramekins for individual servings. Bake for 16-20 minutes until puffed and golden.
- For another creative vegetarian main, check out my Recipe Vegetarian Chopped Liver Made Easy and Delicious.
Nutrition Facts
| Nutrient | Per Serving (1/6 of recipe) |
|---|---|
| Calories | 195 |
| Protein | 11g |
| Total Fat | 12g |
| Saturated Fat | 6g |
| Carbohydrates | 11g |
| Fiber | 2g |
| Sugar | 3g |
| Cholesterol | 155mg |
| Sodium | 330mg |
| Vitamin A | 22% DV |
| Vitamin C | 35% DV |
| Calcium | 18% DV |
| Iron | 9% DV |
Nutrition will vary based on cheese and veggies used. These values are estimates.
Serving Suggestions
- Brunch centerpiece: Serve your soufflé straight from the oven with a crisp green salad, roasted potatoes, and fresh fruit. It pairs beautifully with mimosas or herbal iced tea.
- Elegant lunch: Accompany a generous wedge with crusty bread (try my Vegan Bread Maker Recipe for Soft and Delicious Loaves), a bowl of tomato soup, and a sprinkle of fresh herbs.
- Dinner party starter: Serve mini soufflés as a first course with a glass of chilled white wine or sparkling water.
- Side dish: Pair alongside grilled fish, roasted chicken, or a hearty grain-based salad for a well-rounded meal.
- Leftovers: Gently reheat slices in a low oven, or enjoy cold the next day for a light lunch.
- For a creative international twist, try serving with a side of Veg Maharashtrian Recipes: Easy & Delicious Meals for a flavor-packed fusion.
Conclusion
A veggie soufflé is more than just a dish—it’s a celebration of vegetables, eggs, and cheese coming together in a show of lightness and flavor. Whether you’re hosting a brunch, planning a cozy weekend meal, or simply wanting to try your hand at a classic French-inspired recipe, this soufflé is sure to become a new favorite.
Don’t be intimidated by its elegant appearance; once you’ve made it once, you’ll find yourself returning to this recipe again and again, each time customizing it with your favorite vegetables and cheeses.
Remember, the key to a perfect soufflé is confidence—and maybe not peeking in the oven before it’s done! I hope you’ve enjoyed this step-by-step guide and feel inspired to give this classic a try in your own kitchen.
For more plant-powered inspiration, don’t miss my Vegan Slow Cooker Recipe for Easy, Delicious Meals. Happy cooking!
📖 Recipe Card: Veggie Souffle
Description: This light and fluffy veggie souffle is packed with colorful vegetables and cheesy goodness. It's a perfect side or main dish for any meal.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup chopped spinach
- 1/2 cup grated carrot
- 1/2 cup chopped red bell pepper
- 3 large eggs, separated
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 375°F (190°C).
- Grease a medium souffle dish with a little olive oil.
- Heat olive oil in a skillet over medium heat.
- Sauté onion, carrot, and bell pepper for 3-4 minutes.
- Add spinach and cook until wilted, then remove from heat.
- In a bowl, whisk together egg yolks, milk, flour, salt, pepper, and cheese.
- Stir in the cooked vegetables.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the vegetable mixture.
- Pour mixture into the prepared souffle dish.
- Bake for 30-35 minutes until puffed and golden.
- Serve immediately.
Nutrition: Calories: 180 kcal | Protein: 10 g | Fat: 11 g | Carbs: 10 g
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