High-Protein Mac and Cheese (Vegan)

Name: High-Protein Mac and Cheese (Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 400 g pasta (wholemeal prefered); 2 medium yellow onions chopped in quarters; 2 medium carrots diced; 1/2 cup cashews; 1/2 cup dry split red lentils; 2 cups soy milk; 1½ tbsp tapioca startch; 1/2 cup nutritional yeast; 1 tsp sweet paprika; 1 tbsp vegetable stock powder (low sodium); 2 tsp garlic granules; 1 tbsp fresh lemon juice; 1 tsp white miso paste; 1 sprig of rosemary (optional); salt and pepper to taste; 2 tbsp chopped fresh parsley; Your favorite greens eg. broccoli ( grilled or stir-fried with chili flakes to taste)

6 steps

Prep:15minCook:15min

Indulge in this vegan High Protein Mac and Cheese, a creamy, comforting dish packed with nourishing ingredients. This recipe is not only delicious but also boasts a whopping 35 g of protein per serving. Perfect for meal prep and absolutely satisfying!

Updated at: Sun, 24 Nov 2024 05:02:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories728.6 kcal (36%)

Total Fat13.3 g (19%)

Carbs116.1 g (45%)

Sugars11.3 g (13%)

Protein37 g (74%)

Sodium663.2 mg (33%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gpasta

wholemeal prefered

2yellow onions

medium, chopped in quarters

2carrots

medium, diced

½ cupcashews

½ cupdry split red lentils

2 cupssoy milk

1 ½ Tbsptapioca starch

½ cupnutritional yeast

1 tspsweet paprika

1 Tbspvegetable stock powder

low sodium

2 tspgarlic granules

1 Tbspfresh lemon juice

1 tspwhite miso paste

1 sprigrosemary

2 Tbspfresh parsley

chopped

broccoli

Your favorite greens, grilled or stir-fried with chili flakes to taste

Instructions

Step 1

Rinse the lentils until the water runs clear.

Step 2

Add the onion, carrots, cashews, and red lentils to a large pot of salted water. Bring to a boil and cook for about 15 minutes, until the carrots are fork-tender. Drain the water and set aside.

Step 3

Cook the pasta in salted water according to the packet instructions. Reserve ¼ cup of pasta water.

Step 4

Transfer cooked onions, carrots, cashews, and lentils to a blender with soy milk, tapioca starch, nutritional yeast, paprika, vegetable stock powder, garlic granules, lemon juice, miso paste, and a pinch of salt. Blend on high speed until perfectly smooth.

Step 5

Transfer the sauce to a large pan (big enough to contain both the sauce and pasta), along with the rosemary sprig, and cook for 5 minutes on medium to low heat, stirring regularly to thicken the sauce.

Step 6

Add the pasta and reserved pasta water. Stir well to coat, and cook for a further 5 minutes. Remove the rosemary, adjust salt and pepper to taste, top with parsley, and enjoy!

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