Protein Beef Mac and Cheese Recipe
Mac and cheese decided to borrow beef energy, lift heavy, and still stay unapologetically plant-based.
This protein beef mac and cheese serves comfort, confidence, and sass for women who refuse weak meals.
It’s rich, bold, creamy, and completely over boring food compromises.
Protein Beef Mac and Cheese Recipe
This vegan protein beef mac and cheese uses textured plant protein, creamy sauce, and pasta for a hearty, satisfying main.
Ingredients
- Pasta macaroni: 120 g
- Textured vegetable protein TVP: 90 g
- Cashews soaked: ¼ cup (35 g)
- Unsweetened soy milk: ½ cup 120 ml
- Nutritional yeast: 2½ tbsp
- Olive oil: 1 tbsp
- Garlic minced: 3 cloves
- Onion finely chopped: ½ medium (50 g)
- Smoked paprika: ½ tsp
- Black pepper: ½ tsp
- Mustard powder: ¼ tsp
- Soy sauce: 1 tsp
- Salt: to taste
- Lemon juice: 1 tsp
- Water: as needed
Instructions
- Boil pasta in salted water until al dente, drain, and set aside.
- Soak TVP in hot salted water for five minutes, squeeze firmly, then crumble lightly.
- Blend cashews, soy milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
- Heat oil in a skillet, add garlic and onion, and sauté until fragrant.
- Add rehydrated TVP and cook for three minutes, stirring evenly.
- Sprinkle smoked paprika, mustard powder, and soy sauce, mixing thoroughly.
- Pour blended sauce into the skillet and warm gently.
- Adjust consistency using small amounts of water.
- Fold cooked pasta into the sauce until fully coated.
- Simmer for two minutes, then remove from heat.
Notes
Nutritional Values (Per Serving)
- Calories: 430 kcal
- Total Fat: 15 g
- Saturated Fat: 2.6 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 30 g
Vitamins & Minerals (Per Serving %DV – Top 5)
- Iron: 36%
- Zinc: 24%
- Phosphorus: 22%
- Magnesium: 20%
- Potassium: 15%
Additional Notes / Flavor Tips
- Add caramelized onions for deeper, beefy richness.
- Stir in chilli oil for extra attitude.
- Serve hot for peak creaminess and maximum satisfaction.
