From the Chef's Kitchen: Vegan Soufflé with Roasted Vegetables & Garam Masala-Tomato Reduction

Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This creative vegetarian dish comes from the kitchen of Hyeholde Restaurant in Moon Township.



Vegan Soufflé with Roasted Vegetables & Garam Masala-Tomato Reduction


photo by chuck beard
 

Filling
1 can artichoke hearts 
½ cup red bell pepper, chopped
½ small red onion, diced
2 cloves garlic, minced
4 cups spinach, washed
1 block extra-firm tofu (squeeze water out)
1 teaspoon lemon juice
¼ teaspoon sriracha
— or to taste
¼ cup white-rice or potato-starch flour
1 tablespoon Brewer’s yeast (sold at such health-food stores as GNC) 
½ teaspoon
apple-cider vinegar 
1¼ teaspoons kosher salt, to taste
1 tablespoon olive oil

Directions
Preheat oven to 375 or 400 degrees. 
In a medium skillet over medium heat, add oil, onion, artichoke hearts, garlic and bell pepper and heat until onion has softened, about 5 minutes. Add spinach and stir until the spinach has wilted. Remove from heat and place in a blender or food processor, blending until the vegetables are chopped fine but not puréed. Transfer to a medium-sized bowl and set aside. 
In the same blender, add tofu, lemon juice, sriracha, white-rice or potato-starch flour, Brewer’s yeast, apple-cider vinegar and salt. Blend until very smooth. Transfer to the bowl with the vegetables and stir to combine.

Soufflé
1 box prepared
phyllo dough
Filling (above process)
Vegetable spray

Directions
Place one sheet phyllo down and spray with vegetable spray. Place another on top and spray again. Fold in half and half again. Spray with each fold. Coat 4-ounce ramekin with vegetable spray. 
Tuck folded phyllo dough into ramekin, creating a well. Let phyllo hang over rim to create ruffled edge. Fill ramekin with mixture and tap bottom to fill air pockets. Place in oven for 18-20 minutes.

Roasted Vegetables
12 carrots
12 flowerets cauliflower
Salt and pepper, to taste

Directions
Coat carrots and cauliflower with spray, salt and pepper to taste. Place in oven with soufflé.

Masala Sauce
10-ounce can chopped tomatoes
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced shallot
1 teaspoon masala spice 
Sriracha, to taste

Directions
While soufflé and vegetables are baking, purée a 10-ounce can of chopped tomatoes with stick blender. Heat skillet on medium heat. Add to skillet 1 tablespoon olive oil, 1 teaspoon minced garlic and 1 teaspoon minced shallot, puréed tomatoes, 1 teaspoon masala spice (sold at Whole Foods and other stores) and sriracha to taste. Reduce to sauce consistency.

Fried Kale
1 bunch kale
2 cups oil
Salt

Directions
Clean kale and dry well. Cut out ribs.
Heat 2 cups oil to 350 degrees. Carefully drop kale in oil and fry for about 1 minute, until dark green. Place kale on paper towel; sprinkle with salt.
Remove soufflé and vegetables from oven. On warm plate, put ¼ cup sauce and smear down plate. Carefully remove soufflé from ramekin and place atop sauce. Arrange vegetables around soufflé and garnish with fried kale.
Serves 6.

Hyeholde Restaurant
1516 Coraopolis Heights Road, Moon Township; 412/264-3116, hyeholde.com 
 

Edit ModuleShow Tags
Edit Module
Edit Module

Edit ModuleShow Tags
Edit Module Edit ModuleShow Tags

On the Blogs


Watch: Scarehouse Visit is One These Steelers Won't Forget

Watch: Scarehouse Visit is One These Steelers Won't Forget

Bud Dupree, L.T. Walton, Cam Heyward and Ryan Shazier were among those on the Halloween adventure to the renowned haunted house in Etna.

Comments


All the foodie news that's fit to blog
Parts & Service Adds Pizza To Superior Motors

Parts & Service Adds Pizza To Superior Motors

Executive Chef Kevin Sousa and Pastry Chef Kate Carney are cooking sourdough pizza in an outdoor brick oven.

Comments


Not just good stuff. Great stuff.
The 5 Best Underrated Fountains in Pittsburgh

The 5 Best Underrated Fountains in Pittsburgh

While we all know and love the grandeur of the fountain at Point State Park, there are many hidden fountain gems throughout the city. These are a few of our lesser-known favorites.

Comments


Madness and Mayhem in the ScareHouse Basement

Madness and Mayhem in the ScareHouse Basement

Visiting the world-famous haunted attraction's adults-only, subterranean experience.

Comments


Mike Prisuta's Sports Section

A weekly look at the games people are playing and the people who are playing them.
Steelers' Latest Soap Opera is Timely If Not Manufactured

Steelers' Latest Soap Opera is Timely If Not Manufactured

All of a sudden the Steelers have that us-against-the-world mentality many a team has sought to manufacture in tough times such as these.

Comments


Style. Design. Goods. Hide your credit card.
#Gottahaveit: Take It To the Hoop

#Gottahaveit: Take It To the Hoop

Robert Hallett, Goldsmith, handcrafts the jewelry in his Oakmont shop.

Comments


The movies that are playing in Pittsburgh –– and, more importantly, whether or not they're worth your time.
Celebrate the Life and Work of George Romero This Week

Celebrate the Life and Work of George Romero This Week

A preview of the week-long tribute to the late filmmaker, plus reviews and more movie news.

Comments


Everything you need to know about getting married in Pittsburgh today.
The Pick of the Patch: Pumpkin-Themed Proposals

The Pick of the Patch: Pumpkin-Themed Proposals

In honor of fall, we’re showcasing three couples whose proposals involved one of the best things about the season: pumpkins.

Comments


Weekly inspiration for your home from the editors of Pittsburgh Magazine
Holiday How-To: Upgrade Your Fall Decor with Advice from Local Experts

Holiday How-To: Upgrade Your Fall Decor with Advice from Local Experts

Interior designers share their tips on creating easy, elegant décor that will take you from Halloween through Thanksgiving.

Comments


The hottest topics in higher education
Tuition Increases at the University of Pittsburgh

Tuition Increases at the University of Pittsburgh

School trustees voted this week to increase tuition for in-state and out-of-state students.

Comments

Edit Module

Edit Module