Protein Loaded Vegan Mac and Cheese

Comfort food at its best. Try this creamy and protein loaded vegan mac and cheese with broccoli. I promise you will love it!


Prep Time: 30 mins
Cook Time: 15 mins
Yields: 4


  • 1/4 pumpkin, cut into slices
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 small broccoli head, cut into florets
  • 100 g silken tofu, drained
  • 1/3 cup raw peanuts
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon mustard powder
  • salt and pepper, to taste
  • 1 pack pasta of your choice


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Toss pumpkin slices with olive oil and oregano until evenly coated. Arrange on the baking tray and bake for 20-25 minutes or until soft.
  2. Cook broccoli in a boiling water for about 8 minutes or until tender. Cook pasta according to the package directions until al dente, drain and set aside.
  3. Drain broccoli, reserving half a cup of the cooking water. Place roasted pumpkin slices, tofu, peanuts, nutritional yeast and mustard into a blender, season to taste. Pulse until creamy and smooth adding reserved water if needed.
  4. Combine cooked pasta with creamy pumpkin mixture and broccoli. Transfer into a baking dish and return to the oven. Bake for 10 minutes or until slightly crispy. Serve warm and enjoy right away!

Nutrition Facts

Per serving: 387 KCALS | 15.1G FAT | 2G SAT FAT | 49.9G CARBS | 3.9G SUGAR | 4.3G FIBRE | 14.3G PROTEIN

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