I grew up eating mac & cheese. I pretty much lived off of it!
During prep, I have to get creative with my macros. Unfortunately, Vegan Mac & Cheese recipes are usually very high in fat and lacking in protein so I decided to make a macro-friendly version. For this recipe, you will need high-protein bean, lentil, or chickpea pasta. I personally like to use the Trader Joes red lentil pasta noodles or the EATBanza chickpea elbows. I top this recipe off with some uncooked TVP to add extra crunch and protein. It reminds me of when I used to add breadcrumbs to a mac and cheese casserole dish.
Makes 6 servings
Approximately 301.7 calories per serving
Fat 4.1 / Carbs 41.8g / Protein 24.4g
- 1 bag of high-protein bean, lentil, or chickpea pasta. Cooked according to package directions.
- 1 cup soy milk or any plant-based milk (8 ounces)
- 1/2 cup nutritional yeast (40g)
- 2-3 tablespoons tahini (32g)
- 2-3 teaspoons onion salt
- 2 teaspoons garlic powder
- 1/2 cup TVP-Textured Vegetable Protein (48g)
- 2/3 cup raw or steamed peas (96g)
- 1/4 cup raw or steamed shredded carrots (42g)
- In a large bowl or casserole dish, add soy milk, nutritional yeast, tahini, onion salt, and garlic powder. Whisk until well combined.
- Taste cheese sauce and add salt if needed. Add hot cooked pasta to the cheese sauce and coat all the pasta.
- Add optional peas, carrots, and TVP. Mix until everything is well coated.
- The sauce will thicken the longer it sits. Split evenly into 6 containers. Serve and enjoy.
I can’t wait to try some of these recipes
Loved this recipe! So good .
Thank you! So happy you liked it!
Gotta try this!!!! I am a sucker for a good Mac and cheese! It was my absolute favorite as a meat eater. Now as a vegan for almost 3 years, I am open to trying different recipes for my favorite dishes! I also want to start bodybuilding. This recipe should be really fun to add to my meal plan. Thank you!
Thank you for the kind words! Yes! It’s very easy to adapt for your specific goals. I made a recipe video make sure to check it out.
I love your recipes! You should make a high-protein vegan cookbook, including all macros and calories in the recipes 🙂 I’d buy it!
lol I am! I’ll have it ou by the end of this year. I can’t wait to share 🙂
I’ll keep you guys posted. Thank you!
I only have a large box of chickpea pasta that I buy from Costco. Could you pls tell me how many grams of pasta to use for this recipe?
Hoping to make it for supper tonight and so excited!!
I used 450g of lentil pasta.
I can’t wait for you to try it.
Yum, I can’t wait to try this! How long is it good for in the fridge and can I freeze it to eat it later?
5 days in the fridge. I haven’t tried freezing it yet.
My sauce did not thicken. Any reasons why?
Not sure! did you bake the casserole dish?
Are you supposed to bake it??
not necessary because all of the ingredients are cooked, but I do it sometimes just to crisp the top 🙂
Hi Natalie! I made this tonight for me and my husband (a Marine helicopter pilot in SD sooo are we kindred spirits!?) and he scarfed it down…and of course I loved it! So simple but so yummy! I’ve been trying to find vegan meals he’ll love (he’s transitioning), and simultaneously have been trying to find macro-friendly meals for me (a 9-year vegan) and this was perfect! Until my husband transitioned, I used to cook omni for him and I would just eat random plants and not really cook for myself so oddly enough, I’m kind of new to vegan cooking. Ok TMI but I felt like I had to give all the deets. Thank you for a great recipe!
That makes me so happy!
Thank you for your service.
I’m so happy you are both enjoying the recipes!
I absolutely LOVE this recipe!!! I used broccoli instead of carrots and doubled the nutritional yeast for a thicker “cheese” sauce. Thank you! 🙂
Made this recipe but substituted the soy milk for Ripple Pea Protein Milk, broccoli instead of peas and carrots and no TVP so it’s gluten and soy free! I’m new to being a vegan and this recipe is definitely one of my go tos! It’s delicious!
This turned out so good!! I also tried the high protein waffles. Natalie, you are so talented. I am glad I discovered your account on Instagram!
Do you have an alternative to using tahini? I’m allergic to sesame seeds and I’d love to try this! Thanks 🙂
YASS LOved the tip!
Thank you for sharing your variation.
Banza is the best in my opinion.
Thank you so much!