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):
15.7g carbs (6.7g fiber)
Ah the world of soufflés…