Indulge in this High Protein Vegan Mac and Cheese, a creamy, comforting dish packed with nourishing ingredients. This recipe is not only delicious but also boasts a whopping 40g of protein per serving. Perfect for meal prep and absolutely satisfying!
Ingredients
- 14 oz wholemeal pasta
- 1 medium potato diced
- 1 yellow onion chopped in quarter
- 1 carrot diced
- ½ cup cashews
- ½ cup split red lentils
- 3 cups soy milk
- 1 tbsp vegetable stock powder low sodium
- 1.5 tbsp tapioca flour
- ⅔ cup nutritional yeast
- 1 tsp paprika
- ¼ tsp turmeric
- 1 tbsp lemon juice
- ½ tbsp garlic powder
- Salt & pepper to taste
To serve
- Your favourite greens grilled or stir-fried with a little chilli flakes to taste.
Instructions
- Cook the pasta according to the packet instructions.
- Add the potato, onion, carrot, cashews, and red lentils to a large pot and cover with water. Bring to a boil and cook for approx 15 minutes, until the potatoes are fork tender. Drain the water.
- Transfer the mixture to a blender with the soy milk, tapioca flour, nutritional yeast, paprika, turmeric, vegetable stock, lemon juice, garlic powder, and a pinch of salt. Blend until perfectly smooth.
- Add the pasta and sauce to a pot and cook on low heat until it thickens 3 to 5 minutes. Adjust salt & pepper to taste.
- Serve with grilled broccoli or your favorite greens, enjoy!