Protein Loaded Vegan Mac and Cheese

Ingredients

• 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

Method

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