High Protein Recipe | Vegan Mac and Cheese

Vegan Mac and Cheese

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

  1. 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.
  2. Meanwhile, cook the pasta as per the instructions on the package. Keep warm.
  3. Once the carrots are cooked, place them is a high-speed blender along with the red lentils, coconut milk, onion, garlic and nutritional yeast.
  4. etc
  5. etc

For Full Instruction: bloomingnolwenn.com

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