Macaroni Sans Cheese

5 from 1 vote

A nutritious macaroni and cheese meal that is plant-based and packed with protein! A delicious meal on its own or a healthy side!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, sides

Cuisine: New American-Inspired

Diet: Vegan

Servings:

Calories: 466.24kcal

Author: Tracey Gene

Ingredients

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 ¼ cups plant-based milk almond, cashew, or sunflower milk, plus more to thin
½ cup nutritional yeast flakes
1 teaspoon sweet paprika
1 ¼ teaspoon salt plus more to taste
¼ teaspoon pepper plus more to taste
1 teaspoon apple cider vinegar
½ box elbow pasta cooked
1 tbsp Fresh parsley chopped (optional)

Sunflower Crumble

½ cup sunflower seeds raw and unsalted
pinch of salt
¼ tsp sweet paprika
pinch of garlic powder
1 tsp coconut oil

Instructions

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!
Sunflower Crumble:Add all ingredients to a food processor and blend until you get a coarse meal.

Notes

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.

Nutrition