macaroni cheese and cauliflower bake high protein

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.

Gluten free
Wheat free
Freezable
Kids recipe

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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

  1. Preheat the oven to 200°C/390°F/Gas Mark 6.
  2. Add the macaroni to a large saucepan with salted boiling water and bring to the boil.
  3. After 4 minutes, add the cauliflower and peas and simmer on medium for a further 6 minutes.
  4. Check the macaroni and cauliflower is thoroughly cooked to your desired consistency before draining and setting aside (make sure the cauliflower isn’t mushy).
  5. Using a high-speed blender, blitz the tofu, plant milk, cashews, miso, cayenne pepper, mustard, nutritional yeast, garlic, salt and pepper until smooth.
  6. Pour the macaroni/cauliflower/peas into a large wide gratin dish, evenly spaced.
  7. Pour over the sauce ensuring all the veggies are covered.
  8. Sprinkle over the vegan cheese (if using), the breadcrumbs and the thyme leaves followed by a drizzle of olive oil (optional).
  9. 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

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