Pumpkin Soufflé (with Pea Protein Powder)

I love soufflés. Because egg whites are one of their primary components, making protein soufflés seems pretty logical, no? This here is a pea protein and ‘cheese’ soufflé made with pumpkin and pea protein + nutritional yeast.


90g egg whites
a pinch of cream of tartar
26g pea protein
12g nutritional yeast
90g pumpkin puree


1. I beat 90g of egg whites to stiff peaks, adding a tiny bit of cream of tartar.

2. In a separate bowl, I mixed 26g of pea protein with 12g of nutritional yeast and 90g of pumpkin puree.

3. Then, I folded 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 came out really puffy and it was delicious! Woohooo to soufflés!

Macros per Serving (out of 1):

38.4g protein
15.7g carbs (6.7g fiber)
2.4g fat 

Ah the world of soufflés…

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