High Protein Mac & Cheese
Nutrition
Calories: 457kcal | Carbohydrates: 52g | Protein: 32g | Fat: 11g | Fiber: 9g
This High Protein Vegan Mac and Cheese has a silken tofu and nutritional yeast sauce, and is topped with TVP breadcrumbs!
Servings
Ingredients
Mac & Cheese
- 24 oz Extra Firm Silken Tofu I used Mori-Nu
- 1 1/4 cup Nutritional Yeast
- 3/4 cup Soy Milk unsweetened
- 1 Onion, sweet diced
- 1 bulb Garlic minced
- 1 1/2 tbsp Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 cup Shredded Vegan Cheddar I used Violife
- 1 1/2 tsp Salt
- 1/4 tsp Turmeric
- 1/2 tsp Ground Mustard
- 16 oz Elbow Macaroni
"Breadcrumb" Topping
- 1/2 cup Vegan Shredded Cheese
- 1 1/2 cup TVP Textured Vegetable Protein
- 2 tbsp Vegan Butter melted
- 1/4 tsp Salt
- 1/4 tsp Smoked Paprika
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
Instructions
- Pre-heat oven to 375 F (190 C).
- Cook pasta per package instructions.
- In a medium-low heat skillet, saute onions until translucent. Add in the garlic and saute for another 2 - 3 minutes (stirring regularly to avoid burning).
- In a blender, mix onion/garlic, tofu, nutritional yeast, milk, lemon juice, 1 cup of the shredded cheese and all of the spices listed in the Mac & Cheese ingredient section.
- Once sauce mixture is super creamy, combine with the cooked macaroni noodles. Put in a large casserole dish.
- Top with the remaining 1/2 cup of shredded cheese.
- For the “breadcrumbs” - in a smallish bowl, mix together the TVP, melted butter, salt, onion powder, garlic powder and smoke paprika.
- Once well combined, evenly spread the breadcrumbs on top of the mac and cheese.
- Bake in the oven for 15 - 18 minutes.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Mac and Cheese
You can also use regular breadcrumbs or panko breadcrumbs instead of TVP; this will change the calories and macros a bit!
Did you make this recipe?Mention @proteindeficient.vegan
