𝐇𝐢𝐠𝐡-𝐏𝐫𝐨𝐭𝐞𝐢𝐧 𝐕𝐞𝐠𝐚𝐧 𝐌𝐚𝐜 & 𝐂𝐡𝐞𝐞𝐬𝐞
Makes 6 servings
Approximately 301.7 calories per serving
Fat 4.1 / Carbs 41.8g / Protein 24.4g
1 bag of the 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)
1. In a large bowl or casserole dish, add soy milk, nutritional yeast, tahini, onion salt, and garlic powder. Whisk until well combined.
2. Taste cheese sauce and add salt if needed. Add hot cooked pasta to the cheese sauce and coat all the pasta.
3. Add optional peas, carrots, and TVP. Mix until everything is well-coated.
4. The sauce will thicken the longer it sits. Split evenly into 6 containers. Serve and enjoy.