This vegan dinner uses macaroni, cauliflower, peas, tofu, cashews, miso, nutritional yeast, and breadcrumbs. It is high in protein, serves four, and can be made gluten-free with suitable pasta and breadcrumbs.
Ingredients
- 300 g/10.5 oz dried macaroni use gluten-free if needed
- 300 g/10.5 oz cauliflower or broccoli if you prefer, broken into florets
- 250 g/8.8 oz frozen peas
- 450 g/15.8 oz silken tofu
- 150 ml/⅔ cup unsweetened plant milk soya contains the highest protein
- 150 g/1 cup unsalted cashews
- 3 tsp white miso paste
- ¾ tsp cayenne pepper
- 3 tsp English or Dijon mustard
- 6 tbsp nutritional yeast
- 2 cloves garlic roughly chopped
- ¾ tsp salt
- ¼ tsp black pepper
- 150 g/5.2 oz vegan cheese grated (optional – leave out this ingredient if reducing fat)
- 100 g/3.5 oz breadcrumbs we like panko – use gluten-free if needed
- Handful of fresh thyme leaves or dried mixed Italian herbs
Instructions
- Preheat the oven to 200°C/390°F/Gas Mark 6.
- Add the macaroni to a large saucepan with salted boiling water and bring to the boil.
- After 4 minutes, add the cauliflower and peas and simmer on medium for a further 6 minutes.
- Check the macaroni and cauliflower is thoroughly cooked to your desired consistency before draining and setting aside (make sure the cauliflower isn’t mushy).
- Using a high-speed blender, blitz the tofu, plant milk, cashews, miso, cayenne pepper, mustard, nutritional yeast, garlic, salt and pepper until smooth.
- Pour the macaroni/cauliflower/peas into a large wide gratin dish, evenly spaced.
- Pour over the sauce ensuring all the veggies are covered.
- Sprinkle over the vegan cheese (if using), the breadcrumbs and the thyme leaves followed by a drizzle of olive oil (optional).
- Place in the oven for 15-20 minutes or until the cheese has melted and the breadcrumbs are golden.