Butternut Squash Mac & Cheese

Nutrition

Calories: 486kcal | Carbohydrates: 54g | Protein: 25g | Fat: 16g | Fiber: 12g
This is a great Fall recipe that you can eat as a main or as a side; we like to eat it as a side, paired with some BBQ Seitan! This is a medium protein dish, which gets its protein from the Extra Firm Silken Tofu and Nutritional Yeast. If you want to make this more macro-friendly, you could swap out the macaroni noodles with a red lentil or chickpea pasta replacement; you could also leave off the breadcrumbs to save some non-protein calories.
Servings 4

Ingredients

Mac & Cheese

  • 4 servings lentil macaroni noodles
  • 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
  • 1 onion diced
  • 1 bulb garlic minced
  • 3 cups Butternut Squash diced
  • 1 cup soy milk unsweetened
  • 1 lemon juiced
  • 1/2 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pumpkin pie spice

Breadcrumb Topping

  • 2/3 cup panko breadcrumbs
  • 2 tablespoons vegan butter I used Miyokos
  • 1/2 teaspoon smoked paprika
  • 1 container vegan Parmesan I used Follow Your Heart

Instructions
 

  • Pre-heat oven to 375 ºF
  • On a parchment paper lined baking sheet, spread out your diced butternut squash and onion. Cook for 15 minutes
  • Add minced garlic to baking sheet, and cook for another 10 minutes, until squash is fork tender
  • Boil a pot of water and cook macaroni noodles per package instructions
  • In a blender, combine veggies, tofu, milk, nutritional yeast, sage, pumpkin pie spice, salt, turmeric, garlic powder, lemon juice until smooth and creamy (you’re blending everything except what’s used to make the breadcrumb topping)
  • Drain water from pasta and mix in sauce until well-coated
  • In a small bowl, melt vegan butter
  • Combine melted butter, smoke paprika, breadcrumbs and vegan Parm until well-mixed
  • Transfer the mac and cheese mixture to a casserole dish
  • Sprinkle breadcrumb mixture evenly over the mac and cheese
  • Bake in oven for 15 - 20 minutes. I like to broil at the end for a couple of minutes to brown the breadcrumbs and parm

Equipment

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Author


Protein Deficient Vegan

Protein Deficient Vegan

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