A nutritious macaroni and cheese meal that is plant-based and packed with protein! A delicious meal on its own or a healthy side!
- 1 cup yellow split peas (cooked)
- 1 cup cauliflower (steamed)
- 4 garlic cloves (minced)
- 1 tablespoon coconut oil (sub olive oil or sunflower oil)
- 1 tablespoon arrowroot powder
- 2 1/4 cups plant-based milk (almond, cashew, or sunflower milk, plus more to thin)
- 1/2 cup nutritional yeast flakes
- 1 teaspoon sweet paprika
- 1 1/4 teaspoon pink salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- 1 teaspoon apple cider vinegar
- 1/2 box of elbow pasta (cooked)
- Fresh parsley (chopped (optional))
- 1/2 cup sunflower seeds (raw and unsalted)
- pinch of pink salt
- 1/4 teaspoon sweet paprika
- pinch of garlic powder
- 1 teaspoon coconut oil
- Preheat oven to 400 degrees F and cook the elbow pasta following the box instructions.
- Rinse the split peas with cold water and remove any stones or debris. Add them to a saucepan and cover with water (about 1.5 cups). Bring the water to a boil, turn off the heat, and cover with a lid. Do not remove the lid until about 20 minutes.
- Heat the tablespoon of oil in a small saucepan over medium-low heat. Add the garlic and sauté for 3 minutes, until just starting to brown. Turn down heat to low, and add 2 cups of the plant-based milk, nutritional yeast, and arrowroot powder. Whisking with a rubber spatula constantly until you get a smooth and thick sauce, about 5 minutes.
- Add the sauce, steamed cauliflower, cooked yellow split peas, sweet paprika, salt and pepper, and apple cider vinegar to a blender. Blend until smooth and creamy (if the mixture is too thick, add 1/4 cup of plant-based milk at a time until the desired creaminess).
- Add the cooked, al dente elbow pasta to a casserole dish and gently stir in the sauce until thoroughly combined. Sprinkle the sunflower crumble evenly on top of the pasta. Bake for 25-30 minutes, or until the top is golden brown. Remove from the oven, top with fresh, chopped parsley, and serve immediately!
- Add all ingredients to a food processor and blend until you get a coarse meal.
Store leftovers in a container in the refrigerator for up to 5 days. When reheating, preheat the oven to 400 degrees Fahrenheit and bake in a casserole dish for 15 minutes. If the macaroni is too dry, add a tablespoon of plant-based milk at a time while mixing.
- Category: sides, appetizer
- Method: baking
- Cuisine: New American-Inspired
Keywords: vegan macaroni cheese, split pea recipes, mac n cheese, vegan, vegan mac n cheese