By plantbaes
Healthy Mac & Cheese
5 steps
Prep:15minCook:15min
A creamy, gooey vegan mac & cheese that's not only delicious but also packed with nutrition. Made with wholemeal macaroni, veggies, cashews, and red lentils.
Updated at: Sun, 24 Mar 2024 04:16:19 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
90
High
Nutrition per serving
Calories1249.3 kcal (62%)
Total Fat26.4 g (38%)
Carbs199.4 g (77%)
Sugars13.6 g (15%)
Protein66.6 g (133%)
Sodium1458.5 mg (73%)
Fiber31.7 g (113%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
300gwholemeal macaroni
1potato
medium, diced
1yellow onion
quartered
1carrot
diced
½ cupcashews
½ cupred lentils
1 Tbsplow sodium vegetable stock powder
1 ½ cupsoy milk
1 ½ Tbsptapioca flour
½ cupnutritional yeast
1 tsppaprika
¼ tspturmeric
1 Tbsplemon juice
½ Tbspgarlic powder
salt
to taste
pepper
to taste
0.5 headbroccoli
large, grilled or stir-fried, with a little chilli flakes to taste
Instructions
Step 1
Add the potato, onion, carrot, cashew, red lentils and vegetable powder to a pot, cover with water and bring to a boil. Cook for 15 minutes. Drain the water.
Step 2
While the vegetables are cooking, cook your pasta al dente according to the packet instructions.
Step 3
To a blender, add the cooked veggies, cashews, lentils, soy milk, tapioca powder, nutritional yeast, paprika, turmeric, lemon juice, garlic powder and salt. Blend until perfectly smooth.
Step 4
Add the cooked pasta and sauce to a pan and cook on low heat, stirring consistently for 3 minutes.
Step 5
To serve, top with grilled broccoli or your favourite greens. Enjoy!
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