Very easy High-Protein Vegan Mac and Cheese that is also healthy and gluten-free! Full of fiber, vitamins, minerals and plant-based protein. Vegan, GF, Oil-Free.
HIGH-PROTEIN VEGAN MAC AND CHEESE
To me, fall goes hand in hand with creamy and comforting meals, so what could be better than enjoying a delicious, comforting and nourishing high-protein vegan mac and cheese? This recipe is perfect if you work out and are trying to build muscle mass because it is very high in protein thanks to the chickpea pasta and the red lentils in the sauce.
HEALTHY VEGAN CHEESE SAUCE
I love this sauce because of how healthy, tasty and delicious it is. It’s only made with red lentils, carrots, coconut milk, onion, garlic and nutritional yeast (of course!) for a nice cheesy flavour. To get that extra creamy consistency, I recommend that you use full-fat coconut milk.
HOW TO MAKE THE CREAMY SAUCE
To make the sauce, start with boiling or steaming the carrots until fork-tender. Then, place all the sauce ingredients in your high-speed blender and blend until silky smooth and creamy. I highly recommend that you use a high-speed blender and not a food processor, as it will make the sauce a lot creamier.
And creaminess is all we want here, right? 🙂
I genuinely hope you guys will love this healthy Mac and Cheese! It is:
- Easy to make
- High in protein with the red lentils
- Full of fiber, vitamins and minerals
- Perfect for fall and wintertime
PIN ON PINTEREST 😊
MORE HEALTHY AND DELICIOUS VEGAN RECIPES:
- Vegan Sweet Potato Tortillas
- Easy Vegan Leek Curry
- Vegan Tacos with Falafels
- One-Pot Vegan Quinoa Chili
Very easy High-Protein Vegan Mac and Cheese that is also healthy and gluten-free! Full of fiber, vitamins, minerals and plant-based protein for those gains. Vegan, GF, Oil-Free.
- 250 g chickpea pasta (or lentil pasta)
- 1/2 cup red lentils, cooked (120 g) (*see recipe notes)
- 4 small carrots, peeled (200 g)
- 1 cup canned coconut milk (250 ml)
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 3 tbsp nutritional yeast
- salt & pepper to taste
Chop the carrots and boil/steam them until fork-tender (approximately 10 minutes). They should be very tender to allow the sauce to be creamy.
Meanwhile, cook the pasta as per the instructions on the package. Keep warm.
Once the carrots are cooked, place them is a high-speed blender along with the red lentils, coconut milk, onion, garlic and nutritional yeast.
Blend until silky smooth and creamy. Taste and adjust seasonings if necessary.
Pour the sauce in a saucepan and simmer for 2 minutes, stirring constantly.
Pour the sauce over your pasta and enjoy!
*How to cook red lentils: place 1 volume of red lentils for 2 volumes of water in a pan. (I like to add 1 tbsp of curry powder). Bring to a boil, reduce heat and simmer for 10 minutes until lentils are cooked. Stir occasionally to prevent lentils from sticking to the bottom of the pan. Red lentils turn into a thick puree when cooked.
DID YOU MAKE THIS RECIPE?