Moroccan Tempeh Mac and Cheese
This vegan Moroccan Tempeh Mac and Cheese recipe is a family 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.
For mac and cheese
- 1 tbsp olive oil
- 3 cups whole grain elbow pasta (cooked)
- 1/4 cup pasta water
- Salt as per taste
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.
- 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.
Calories: 354kcal | Carbohydrates: 36g | Protein: 20g | Fat: 16g | Sodium: 1mg | Potassium: 64mg | Iron: 0.3mg