Nutrition
Calories: 733kcal | Carbohydrates: 70g | Protein: 52g | Fat: 23g | Fiber: 20g
This recipe is like spinach and artichoke dip, except high protein and pasta! It has 30% protein which comes from the Extra Firm Silken Tofu and Nutritional Yeast that are used in the sauce. We used red lentil pasta for extra protein because they are better macros than normal pasta; you could also use chickpea pasta!
Servings
Ingredients
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package) cubed
- 2 cans artichoke hearts chopped
- 4 cups fresh baby spinach chopped
- 1/2 onion diced
- 4 cloves garlic minced
- 1/3 cup Nutritional Yeast
- 1 cup unsweetened almond milk
- 1 cup vegan Parmesan cheese we used Follow Your Heart
- 1 lemon, juiced
- 4 servings red lentil pasta 1 box
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Pre-heat oven to 375 F
- Boil water; cook pasta per package
- Saute diced onion for ~ 5 mins until translucent; add in garlic and cook for another 2-3 minutes
- In a powerful blender, combine onion, garlic, spices, milk, nutritional yeast, tofu, lemon juice, and blend until very smooth
- In a large bowl, mix together sauce, chopped artichoke (be sure to drain excess liquid very well) and spinach, cooked pasta. Empty into a 13x9” casserole dish
- Top with parm and cook for 25-30 minutes. I recommend broiling at the end for a couple minutes to get the cheese browned
Equipment
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Additional Information:
- Could be made nut-free by using a different dairy free milk (soy, oat, etc.)
- Could be made oil-free by eliminating the vegan parm
Author
Protein Deficient Vegan
