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Two glass bowls on a marble counter filled with creamy vegan high-protein mac and cheese, topped with chopped fresh parsley.

High-Protein Mac and Cheese (Vegan)

Indulge in this vegan High Protein Mac and Cheese, a creamy, comforting dish packed with nourishing ingredients. This recipe is not only delicious but also boasts a whopping 34 g of protein per serving. Perfect for meal prep and absolutely satisfying!
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
COOK TIME15 minutes
TOTAL TIME30 minutes
Servings 4
Course Main Course
Cuisine American-Inspired
Keyword broccoli, carrot, cashews, Comfort Food, Dairy-Free, garlic, High Protein, lemon, lentils, Meal Prep, nutritional yeast, onions, parsley, pasta, red lentils, soy milk

Ingredients

  • ½ cup dry split red lentils
  • 2 yellow onion chopped in quarters
  • 2 carrots peeled and chopped
  • ½ cup cashews
  • 14 oz dry pasta wholemeal prefered
  • 2 cups soy milk
  • 1½ tbsp tapioca flour
  • ½ cup nutritional yeast
  • 1 tsp sweet paprika
  • 1 tbsp vegetable stock powder
  • 2 tsp garlic granules
  • 1 tbsp lemon juice
  • 1 tsp white miso paste
  • 1 rosemary sprig  optional
  • sea salt flakes to taste
  • freshly cracked black pepper to taste
  • 2 tbsp fresh parsley finely chopped

To Serve

  • Your favorite greens, e.g., broccoli grilled or stir-fried with chili flakes to taste

Instructions

  • Rinse the lentils until the water runs clear.
  • Add the onion, carrots, cashews, and red lentils to a large pot of salted water. Bring to a boil and cook for about 15 minutes, until the carrots are fork-tender. Drain the water and set aside.
  • Cook the pasta in salted water according to the packet instructions. Reserve ¼ cup of pasta water.
  • Transfer cooked onions, carrots, cashews, and lentils to a blender with soy milk, tapioca starch, nutritional yeast, paprika, vegetable stock powder, garlic granules, lemon juice, miso paste, and a pinch of salt. Blend on high speed until perfectly smooth.
  • Transfer the sauce to a large pan (big enough to contain both the sauce and pasta), add the rosemary sprig, and cook for 5 minutes on medium to low heat, stirring regularly to thicken the sauce.
  • Add the pasta and reserved pasta water. Stir well to coat, and cook for a further 5 minutes. Remove the rosemary sprig. Adjust salt and pepper to taste, top with parsley, and enjoy!

Video

Nutritional Information - Per Serving
Calories 678kcal | Carbohydrates 113g | Protein 35g | Fat 14g | Sodium 624mg | Fiber 16g | Vitamin A 325IU | Vitamin C 8mg | Calcium 196mg | Iron 7mg