Nutrition
Calories: 620kcal | Carbohydrates: 64g | Protein: 53g | Fat: 10g | Fiber: 20g
This Stove-top Pumpkin Mac & Cheese is really quick to make tastes like Fall and has 38% protein. The macro magic is from the Extra Firm Silken Tofu and Nutritional Yeast that are used to make the sauce. We also used red lentil pasta for extra protein!
Servings
Ingredients
- 4 servings red lentil pasta we used Galaxy shaped ones, b/c FUN!
- 1/2 onion diced
- 1 bulb garlic minced
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1/2 cup pumpkin puree
- 1/2 cup soy milk unsweetened
- 1 lemon juiced
- 1/2 cup nutritional yeast
- 1 teaspoon sage
- 1 teaspoon pumpkin pie spice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Vegan Parmesan optional
Instructions
- Boil pot of water and cook pasta per package instructions
- In a medium heat skillet, saute onions until translucent. Add garlic and saute for another 2-3 minutes, stirring regularly
- In a blender, blend tofu, nutritional yeast, soy milk, lemon juice and all spices until smooth and creamy
- Add sauce to pan with onions and garlic. Mix together
- Add in cooked past and mix well
- Add some vegan Parmesan on top if you’re feeling fancy
Equipment
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Video
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Additional Information:
- Could easily be made oil-free with the removal of the vegan parm
Author
Protein Deficient Vegan
