Milk Free Souffle

• 3 tablespoons soy margarine or 3 tablespoons canola oil
• 1 medium onion, finely chopped
• 1/4 cup flour
• 1 cup low sodium chicken broth
• 3 large egg yolks
• 1 teaspoon mustard
• 1 teaspoon chopped fresh dill
• 1 medium tomatoes, cored and coarsely chopped
• 1 cup grated carrot
• 1/2 cup finely chopped ham
• 5 large egg whites

1. Preheat oven to 400u0b0F Coat a 1 1/2-quart casserole with cooking spray.
2. Place the margarine or canola oil in a saucepan over med-high heat.
3. Add the onion and cook until it is transparent, about 2 minutes.
4. Add the flour and whisk until well blended.
5. Whisk in the broth vigorously until all the flour lumps are gone.
6. Bring the liquid to a boil and let it thicken slightly, about 2 minutes.
7. Scrape this souffle base into a mixing bowl.
8. Stir in the egg yolks and add the mustard, dill, tomato, carrot and ham. Mix together well.
9. In a clean bowl, beat the egg whites until they hold a soft peak.
10. Gently fold them into the base just until no white remains.
11. Quickly but gently transfer the mixture to the prepared casserole.
12. Bake in the oven until set, about 50 minutes. Serve immediately.

soy margarine, onion, flour, chicken broth, egg yolks, mustard, dill, tomatoes, carrot, ham, egg whites

Taken from www.food.com/recipe/milk-free-souffle-211456 (may not work)