This vegan spinach souffle recipe is a copycat version of Stouffer's Spinach Souffle, one of my favorite college day staples. This recipe for spinach souffle isn't only healthy, it is fresh and delicious. So dig in!
In college, I was a vegetarian and lived on ramen noodles, Stouffer's spinach soup, and macaroni and cheese. Yes, I ate frozen, processed foods I cooked quickly and ate without a thought. Since then, I've missed my beloved Stouffer's spinach souffle and embarked on a mission to create a vegan spinach souffle recipe.
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Vegan Recipes with Spinach
As you know, I love spinach! And I was pleasantly surprised to see my husband, Paul, digging his spoon into the spinach souffle and gobbling it up in minutes. If you love spinach like we do, try a healthy Vegan Spinach Artichoke Dip for a delicious appetizer or a sandwich spread for a panini. Or, enjoy a fresh Spinach Pasta Salad, Spinach Salad with Mandarin Oranges, or Spinach Strawberry Salad. We also love incorporating spinach in this Spinach Artichoke Pasta Recipe!
The Nutritional Benefits of Spinach
As I am sure you know, spinach is a Super Food, and it's low in calories!
The nutrition facts for 3.5 ounces (100 grams) of raw spinach are:
- Calories: 23
- Water: 91%
- Protein: 2.9 grams
- Carbs: 3.6 grams
- Sugar: 0.4 grams
- Fiber: 2.2 grams
- Fat: 0.4 grams
Spinach is low in carbs but high in insoluble fiber. This type of fiber may benefit your digestion. Spinach is a highly nutrient-rich vegetable. It packs high amounts of carotenoids, vitamins C and K, folic acid, iron, and calcium. Spinach has a host of benefits. It may reduce oxidative stress, promote eye health, fight cancer, and regulate blood pressure. So, Popeye knew precisely what he was talking about.
Vegan Spinach Souffle Ingredients
- Spinach: I used frozen spinach, thawed and squeezed dry with a cheesecloth.
- JUST Egg: I love JUST egg for baking, and it is perfect for this recipe foe spinach souffle.
- Chickpea Flour: I chose chickpea flour today to make the vegan souffle gluten-free, but any flour works for this recipe.
- Baking Powder: The baking powder helps the souffle rise and gives it that airy but substantial outer layer and a rich, loose center that is partially set.
- Cayenne Pepper: Although a spicy ingredient, Cayenne pepper does not taste spicy in the souffle. Instead, it enhances the flavors in the recipe.
- Salt/Pepper: A pinch of salt and pepper provides additional flavor.
- Nutmeg: Nutmeg has a warm and comforting taste and aroma; nutty, earthy, and slightly sweet, but not sugary, which means it works well in desserts and savory cooking
- Oat Milk: Make sure to use unsweetened, unflavored plant milk. I like oat milk because it's naturally creamy.
- Vegan Parmesan Cheese: I make cashew parmesan cheese, or choose your favorite brand of vegan parmesan cheese.
Vegan Spinach Souffle Ingredients Substitutions
- If using fresh spinach, you must cook it and then squeeze out any excess moisture.
- Choose a different mung bean egg substitute, such as Trader Joe's vegan egg or any liquid vegan egg replacement.
- Any flour and unsweetened plant milk works well for this recipe.
How to Make a Spinach Souffle
This is the easiest recipe because all you need is a blender and an oven.
- Preheat the oven to 350 degrees.
- Thaw and squeeze the spinach to remove the water and excess moisture. I used a cheesecloth. You can also squeeze over the sink with your hands.
- Place all the ingredients in a high-speed blender. I used a Vitamix. You can also use a food processor.
- Blend until the mixture is smooth.
- Pour the mixture into 2 16-ounce ramekins for 2 servings. Or, for 4 smaller servings, as a side dish, use 4 8-ounce ramekins.
- Note that the cooking time for 2 or 4 servings is different.
- For 2 servings, bake for 35 minutes; for 4, bake for 17 minutes.
Serving Suggestions
We enjoyed this vegan Stouffer's spinach souffle as an entree and served it with a large chopped salad.
Or, you may enjoy eating this vegan souffle with a piece of crusty sour dough bread.
Recipe FAQs
The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures
Go for spinach with bright green leaves, tender but crisp stems, and a fresh smell. Avoid any that is yellowing or wilting.
Leafy green vegetables such as kale and spinach are great for cleaning the colon and protecting the digestive system from some of the bad foods that are tempting to eat. Green vegetables have loads of chlorophyll, which helps remove the colon's bacteria and heal the gastrointestinal tract's mucous lining.
Tips
- When thawing frozen spinach, leave it in the sink to thaw all day, or place it in the refrigerator in a bowl so it doesn't leak all over the inside of your refrigerator.
- Thawing spinach in the refrigerator takes a long time. I suggest leaving it in a bowl overnight, so it is ready.
- Please don't cook the frozen spinach or microwave it to thaw it. This will partially cook the spinach, which will compromise the recipe. Trust me, I made that mistake.
- Make sure you use unsweetened, unflavored plant milk. Any flavored milk will ruin your vegan souffle.
- Stick a toothpick in the center to check if your souffle is cooked through. It should come out clean.
You will love this vegan spinach souffle recipe. If you have ever eaten a Stouffer's Spinach Souffle and miss the savory goodness, dig in!
More Delicious Warm Vegan Comfort Food Recipes
If you love this vegan spinach souffle recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Spinach Souffle (Copycat Stouffer's Spinach Souffle)
Ingredients
- 20 ounces frozen, chopped spinach thawed and squeezed dry
- ½ cup + 1 Tablespoon JUST Egg
- 1 cup oat milk or any unsweetened unflavored plant milk
- ¼ teaspoon baking powder
- ½ cup vegan Parmesan Cheese
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 2 Tablespoon Flour of choice I used chickpea flour
Instructions
- Preheat the oven to 350 degrees.
- Thaw and squeeze the spinach to remove the water and excess moisture.
- I used a cheesecloth.
- You can also squeeze over the sink with your hands.
- You can also use a food processor.
- Blend until the mixture is smooth.
- Pour the mixture into 2 16-ounce ramekins for 2 servings.
- Or, for 4 smaller servings, as a side dish, use 4 8-ounce ramekins.
- Note that the cooking time for 2 or 4 servings is different.
- For 2 servings, bake for 35 minutes; for 4, bake for 17 minutes.
Video
Notes
- When thawing frozen spinach, leave it in the sink to thaw all day, or place it in the refrigerator in a bowl so it doesn't leak all over the inside of your refrigerator.
- Thawing spinach in the refrigerator takes a long time. I suggest leaving it in a bowl overnight, so it is ready.
- Please don't cook the frozen spinach or microwave it to thaw it. This will partially cook the spinach, which will compromise the recipe. Trust me, I made that mistake.
- Make sure you use unsweetened, unflavored plant milk. Any flavored milk will ruin your vegan souffle.
- Stick a toothpick in the center to check if your souffle is cooked through. It should come out clean.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Jo-Jo Bellave
what about using fresh spinach I have so much from the farmers market
Kathy Carmichael
Hi Jo-Jo, I haven't made it with fresh spinach. However, you could. To substitute frozen spinach for fresh, generally use about 1 pound of fresh spinach for every 10-ounce package of frozen spinach. Frozen spinach will shrink more than fresh when cooked, so you might need a bit less than 1 pound fresh per package of frozen, but the 1-pound rule of thumb is a good starting point. You have to cook the fresh spinach first.
Janet Schmidt
Hi Kathy, could I bake this in an 8x8 dish?
Kathy Carmichael
Hi Janet! Yes, you can, but I think it will cook faster, so keep an eye on it.
Janet
Thank you!! ; )
Kathy Carmichael
I hope you enjoy it.
Michele
I was wondering about making this in one larger round dish- the only one I have is 48 ounces.
Thoughts?
Kathy Carmichael
Hi Michelle, I think I would double or triple the recipe if using a 48 ounce pan, and you will need to adjust the time as well, as it may cook quicker because of the size difference. Let me know how it turns out.
Jetta
I wonder if I can use the chickpea juice instead of Just egg, I'm going to try it.
Kathy Carmichael
Hi Jetta, I haven't tried it, but it sounds like a great idea. However, you might need to add a little flax meal to make it a complete egg substitute. Please share your results. I hope it works out!