Love vegan mac and cheese and getting your protein in? Try this vegan mac and beans for a cheesy, comforting, and protein rich meal.
Ingredients
- 250 g macaroni pasta
- 100 g white potato peeled & cooked until soft
- 2 tins cannellini beans
- 1 tbsp vegan butter
- 1 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves chopped
- 1 tbsp white miso
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ¼ tsp black pepper
- ¼ tap sea salt
- 200 ml plant milk
- ½ tsp fresh thyme
- 80 g shredded vegan cheese optional
- 1-2 tbsp breadcrumbs
Instructions
- Prepare your pasta according to package instructions and preheat your oven to 180°C.
- Sauté the onions in vegan butter over medium heat, add the garlic and remove from the heat after 1 minute. Transfer to a blender.
- Add the potato, nutritional yeast, miso, salt, pepper, lemon juice, plant milk and ⅔ of the beans to the blender and blend into a smooth sauce, adding small amounts of pasta water until you get the desired texture.
- Add the rest of the beans into a pan and fry them in the remaining butter with the thyme until lightly crispy.
- Drain the pasta and mix with the sauce and season to taste with salt and pepper.
- Transfer to an oven dish and sprinkle with vegan cheese and breadcrumbs. Bake in the preheated oven at 180°C for 12-15 minutes or until melted and golden.
- Serve topped with the crispy beans & herbs and more nutritional yeast, if desired.