Macaroni ‘Cheese’ & Cauliflower Bake (high-protein)
Have we got the ultimate protein-packed comfort food for you?! The staff at Viva! HQ said it was the nicest mac and cheese they’d ever eaten and it’s got six different protein sources to boot – win, win.
Nutritional information based on using soya milk and doesn’t include vegan cheese.
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Preparation time
10 min
Cook time
30 min
Total time
40
Cuisine
British
Meal
- mains
Servings
4
Kcal
791
Carbs
98 g
Protein
39 g
Fat
24 g
* Nutritional information per serving.
Ingredients
- 300g/10.5 oz dried macaroni (use gluten-free if needed)
- 300g/10.5 oz cauliflower (or broccoli if you prefer), broken into florets
- 250g/8.8 oz frozen peas
- 450g/15.8 oz silken tofu
- 150ml/⅔ cup unsweetened plant milk (soya contains the highest protein)
- 150g/1 cup unsalted cashews
- 3 tsp white miso paste
- ¾ tsp cayenne pepper
- 3 tsp English or Dijon mustard
- 6 tbsp nutritional yeast
- 2 cloves garlic, roughly chopped
- ¾ tsp salt
- ¼ tsp black pepper
- 150g/5.2 oz vegan cheese, grated (optional – leave out this ingredient if reducing fat)
- 100g/3.5 oz breadcrumbs (we like panko – use gluten-free if needed)
- Handful of fresh thyme leaves or dried mixed Italian herbs
Instructions
- Preheat the oven to 200°C/390°F/Gas Mark 6.
- Add the macaroni to a large saucepan with salted boiling water and bring to the boil.
- After 4 minutes, add the cauliflower and peas and simmer on medium for a further 6 minutes.
- Check the macaroni and cauliflower is thoroughly cooked to your desired consistency before draining and setting aside (make sure the cauliflower isn’t mushy).
- Using a high-speed blender, blitz the tofu, plant milk, cashews, miso, cayenne pepper, mustard, nutritional yeast, garlic, salt and pepper until smooth.
- Pour the macaroni/cauliflower/peas into a large wide gratin dish, evenly spaced.
- Pour over the sauce ensuring all the veggies are covered.
- Sprinkle over the vegan cheese (if using), the breadcrumbs and the thyme leaves followed by a drizzle of olive oil (optional).
- Place in the oven for 15-20 minutes or until the cheese has melted and the breadcrumbs are golden.
Serving suggestions: coleslaw, crusty bread, fresh salad, garlic bread, roasted cherry tomatoes, steamed or roasted vegetables, tomato salad
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
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