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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 354 kcal
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

  1. 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.

  2. Drain the water and let tempeh cool down. Once cooled crumble tempeh.

  3. In a mixing bowl add crumbled tempeh, moroccan spice mix and salt. Mix it with a spoon and keep it aside.

  4. Soak cashew nuts in warm water for 5-7 minutes. Then drain it.

  5. 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.

  6. Heat oil in a nonstick pan. 

  7. Saute tempeh mixture in it for 3-4 minutes or until you get the aroma of the spice.

  8. Immediately toss in cooked pasta. 

  9. Now, pour the cheese sauce, pasta water and salt over it. Mix well and turn off the flame.

  10. Serve immediately. 

Recipe Notes

Nutrition Facts
Moroccan Tempeh Mac and Cheese
Amount Per Serving
Calories 354 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 1mg0%
Potassium 64mg2%
Carbohydrates 36g12%
Protein 20g40%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.