Print

Roasted Fennel, Zucchini, & Garlic Vegan “Custard”

Roasting takes vegetables to a whole new flavor level. Turn them into a creamy vegan custard and you have a very special light meal or appetizer.

Scale

Ingredients

Instructions

Roast the vegetables

  1. Preheat the oven to 325-degrees F.
  2. In a large bowl, stir together the olive oil, fennel, zucchini, onion, garlic, black pepper, fennel seeds, and garlic powder. Pour onto a large baking sheet and spread evenly. Bake for 45-55 minutes, stirring once or twice. The vegetables should be browned at the edges and very soft.
  3. Remove the vegetables from the oven and let cool slightly – or store in the refrigerator until ready to make the soufflés. Reserve 4 zucchini rounds for decorating the tops of the soufflés.

Prepare the custard

  1. Put the cashews, vegetable broth, tofu, miso, nutritional yeast, tapioca starch, garlic powder, and lemon juice in a high speed blender. Process until very smooth. Now add the roasted vegetables and process again. Add a tablespoon or two of broth or water if needed to get the mixture turning. You want it to be fairly smooth, but there will still be some texture.
  2. Divide the mixture between 4, 8-ounce oven-safe ramekins. Tap the ramekins on the counter a few times. Decorate the tops with the reserved zucchini slices and a few fennel fronds. Place the ramekins in a Pyrex baking dish. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
  3. Bake for 55-60 minutes or until the soufflés are firm to the touch. The sides will have browned a little bit. Let the ramekins sit in the water bath for a few minutes, then remove and place on a wire rack. Serve immediately or place the soufflés in the ‘frige to be enjoyed later.

Nutrition