By Chloe Wheatland
High-Protein Vegan Mac & Cheese
4 steps
Prep:10minCook:8min
This pasta packs over 35g of protein per serve, is budget-friendly and 100% plant-based. Made with minimal ingredients that many of you will already have in your pantry, this cheesy pasta shows that you don’t have to skip out on look, taste or protein when trying to stick to your budget.
Updated at: Sun, 14 Jan 2024 07:51:21 GMT
Nutrition balance score
Great
Glycemic Index
64
Moderate
Glycemic Load
57
High
Nutrition per serving
Calories611.1 kcal (31%)
Total Fat12.5 g (18%)
Carbs88.3 g (34%)
Sugars2.8 g (3%)
Protein36.2 g (72%)
Sodium381.2 mg (19%)
Fiber14.2 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
4 CupsSoy Milk
0.5 CupNutritional Yeast
0.33 CupGluten-Free Flour
or Regular
150gExtra Firm Tofu
2 TspDijon Mustard
0.5 TspGarlic Powder
0.5 TspOnion Powder
0.25 TspGround Turmeric
salt
pepper
2.5 CupsMacaroni Pasta
Dry, gluten-free
Garnish
Instructions
Step 1
Cook the macaroni in the Cosmo Mini Casserole until al dente. Drain and set aside.
Step 2
Place tofu, soy milk, nutritional yeast, garlic powder, onion powder, turmeric, dijon mustard, salt and pepper into a food processor and process until smooth. Set aside.
Step 3
Heat olive oil in the Cosmo Pan over medium to high heat. Once hot, add the flour and whisk for 1 - 2 minutes. Add the cheese sauce while briskly whisking. Whisk for 2 - 4 minutes until the sauce has thickened to desired consistency. Mix in the macaroni and remove from heat.
Step 4
Serve hot and garnish with breadcrumbs, parsley and smoked paprika. Enjoy! Store leftovers in the fridge for 4 - 5 days.
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