HEALTHY MAC & CHEESE

Name: HEALTHY MAC & CHEESE
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 300 g wholemeal macaroni; 1 medium potato diced; 1 yellow onion chopped in quarter; 1 carrot diced; 1/2 cup cashew; ½ cup red lentils; 1 tbsp vegetable stock powder (low sodium); 1.5 cup soy milk; 1.5 tbsp tapioca flour; ½ cup nutritional yeast; 1 tsp paprika; ¼ tsp turmeric; 1 tbsp lemon juice; ½ tbsp garlic powder; Salt & pepper to taste; ½ large broccoli head (grilled or stir-fried) with a lilt chilli flakes taste

5 steps

Prep:15minCook:15min

Since going vegan, I have tried so many mac & cheese recipes I’ve lost count. I’ve always wanted to have a healthy one on hand that I could recommend. After all, it’s a huge crowd favourite, and one of my favourite things to do is to veganise classic comfort food and make it extra nourishing. I’ve tried many things, including cauliflower, white beans, vegan cheese, and béchamel… and although it was pretty good, it just was not IT. Until this one! It’s so creamy, gooey and…. cheesy?! I could barely believe it, and Cam’s face confirmed this is the perfect ratio 🤍 I’m also thrilled by the nutrition in this recipe. The combo of whole grain, legumes, vegetables, nuts and spices make it a beautifully balanced and super nourishing meal. It’s even rocking 39g of protein per serving 😮

Updated at: Thu, 17 Aug 2023 07:02:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories830.3 kcal (42%)

Total Fat17 g (24%)

Carbs132.9 g (51%)

Sugars11.2 g (12%)

Protein45.4 g (91%)

Sodium771.4 mg (39%)

Fiber21.6 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

300gwholemeal macaroni

½ cupcashew

1 Tbspvegetable stock powder

low sodium

1 ½ cupsoy milk

1 ½ Tbsptapioca flour

½ cupnutritional yeast

1 tsppaprika

¼ tspturmeric

1 Tbsplemon juice

½ Tbspgarlic powder

To serve

0.5 headbroccoli

large, grilled or stir-fried, with a lilt chilli flakes taste

Instructions

Step 1

Add the potato, onion, carrot, cashew, red lentils and vegetable powder to a pot, cover with water and bring to a boil. Cook for 15 minutes. Drain the water.

Step 2

In the meantime, cook your pasta al dente according to the packet instructions.

Step 3

To a blender, add the veggies, cashew and lentils, soy milk, tapioca powder, nutritional yeast, paprika, turmeric, lemon juice, garlic powder and salt. Blend until perfectly smooth.

Step 4

Add the pasta and sauce to a pan and cook on low heat, stirring consistently for 3 minutes.

Step 5

To serve, top with grilled broccoli or your favourite greens. Enjoy!

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