High protein, Vegan, Baked Mac and Cheese
A typically low nutrient containing meal turned high fibre and high protein. It's also vegan and is absolutely delicious! I love taking occasional foods like mac and cheese and making them healthier. It's definitely something that makes eating enough vegetables and legumes, which are typically unpopular foods, easier to eat!
Serves 5, DF VN
300g wholemeal macaroni pasta
400g pumpkin, roughly chopped
1 cup cashews
1/4 cup nutritional yeast or parmesan cheese
1/4 tsp salt
1/2 tsp chilli flakes
1 tsp minced garlic
120g baby spinach
2 x 400g tins of chickpeas, drained and rinsed
Additional 1/4 cup vegan cheese, shredded
1. Preheat oven to 200c
2. Add the pumpkin to a medium-sized saucepan and fill with enough water to cover the pumpkin. Bring the pot to the boil and allow the pumpkin to cook for 10-15 minutes or until soft. Meanwhile, cook the pasta according to packet instructions
3. Drain the pumpkin and keep 1 cup of the water. In a food processor or blender, blend the cashews, nutritional yeast, salt, chilli, garlic, cooked pumpkin and 1 cup of the pumpkin water until smooth.
4. In a large bowl mix the chickpeas, baby spinach, pasta and pumpkin sauce together. Transfer this to a large ovenproof baking dish and cover with the shredded cheese. Bake for 20 minutes or until golden brown on top.
Cal: 511 Protein: 22.8g Carbs: 61.4g Fat: 15.8g Fibre: 16g