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

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

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.

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

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

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

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

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, 

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