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Moroccan Tempeh Mac and Cheese

Moroccan Tempeh Mac and Cheese is my favorite comfort food. Its creamy and cheesy yet high in protein. It is absolutely a delight to the taste buds and yet has an added health to it. 
Course Main Course
Cuisine pasta, vegan
Keyword mac and cheese, tempeh, tempeh mac and cheese, vegan mac and cheese
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4
Calories 354kcal
Author Gunjan

Ingredients

For tempeh

  • 1 8oz original tempeh (sliced and boiled)
  • 1 tbsp moroccan spice mix
  • Salt as per taste

For cheese sauce

  • 3/4 cup raw cashew nuts (soaked in warm water and drained)
  • 1 tsp onion powder
  • 1 tsp dried garlic
  • 1/4 cup nutritional yeast
  • 1/2 tsp turmeric powder
  • 1 1/4 cup plant milk

For mac and cheese

  • 1 tbsp olive oil
  • 3 cups whole grain elbow pasta (cooked)
  • 1/4 cup pasta water
  • Salt as per taste

Instructions

  • In a saucepan boil water. As soon as the water boils add sliced tempeh to it. Turn off the flame and let tempeh soften a bit.
  • Drain the water and let tempeh cool down. Once cooled crumble tempeh.
  • In a mixing bowl add crumbled tempeh, moroccan spice mix and salt. Mix it with a spoon and keep it aside.
  • Soak cashew nuts in warm water for 5-7 minutes. Then drain it.
  • In a blender combine all the cheese sauce ingredients and blend it until smooth. (the consistency at this point will be slightly thin). Keep it aside.
  • Heat oil in a nonstick pan. 
  • Saute tempeh mixture in it for 3-4 minutes or until you get the aroma of the spice.
  • Immediately toss in cooked pasta. 
  • Now, pour the cheese sauce, pasta water and salt over it. Mix well and turn off the flame.
  • Serve immediately. 

Notes

  • For pasta water – after the pasta is cooked while draining it preserve ¼ cup of its water and keep it aside. 
  • This recipe tastes best when served immediately.
  • It can be refrigerated for 2-3 days in an air tight container. The pasta will thicken quite a bit but will taste equally good. To loosen the pasta all you need to do is take the pasta in a warm pan add some plant milk and adjust salt. At the first boil turn off the flame.

Nutrition

Calories: 354kcal | Carbohydrates: 36g | Protein: 20g | Fat: 16g | Sodium: 1mg | Potassium: 64mg | Iron: 0.3mg