Nutrition
Calories: 658kcal | Carbohydrates: 72g | Protein: 51g | Fat: 15g
This is a great high protein (33%) Fall dish! The high protein content comes from the Extra Firm Tofu and Nutritional Yeast used in the sauce. We also used red lentil pasta because the macros are better than typical pasta; you could use chickpea pasta as well.
Servings
Ingredients
- 1/2 block of extra firm tofu cubed (I use Wildwood Super Firm High Protein Tofu)
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 package of pasta I use some variety of Red Lentil pasta because protein
- 1/2 medium sized sweet onion diced
- 5 cloves garlic minced
- 3 tablespoons Nutritional Yeast
- 1 1/2 teaspoons Apple Cider Vinegar
- 1 teaspoon ground sage
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1 teaspoon salt; more or less to taste
- 3/4 - 1 cup water
- 1 serving vegan Parmesan grated (I really like to use the Violife block for this)
Instructions
- Boil water and cook pasta, per package instructions
- In a pan, sautee diced onion for 5 - 10 minutes until they become translucent. Add in garlic; cook for an additional 2-3 minutes.
- Add onion and garlic to Blender, along with all of the other ingredients (except the pasta obviously). Blend until creamy (would recommend a really good blender; I use a Vitamix)
- Stir noodles and sauce together; sprinkle on your favorite vegan parmesan!
Equipment
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Author
Protein Deficient Vegan