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High protein vegan mac and cheese with broccoli and chickpea pasta in white bowl showing creamy cheese sauce

High Protein Vegan Broccoli Mac and Cheese

Creamy vegan mac and cheese made with red lentils and chickpea pasta, delivering 30 grams of protein per serving. Soy-free, nut-free, and gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup red lentils 135g
  • 1 box Banza chickpea pasta 8 ounces/227g
  • 1 whole broccoli crown cut into pieces, about 20 ounces/600g
  • 3 tablespoons nutritional yeast
  • 0.25 teaspoon paprika
  • 0.25 teaspoon turmeric
  • 2 tablespoons tapioca starch
  • 2 teaspoons salt or to taste
  • 0.5 cup nondairy milk 120ml, unsweetened and unflavored
  • 0.5 cup vegan cheddar shreds 56g
  • 0.5 teaspoon garlic powder or to taste

Equipment

  • Blender
  • Large pan
  • Medium saucepan

Method
 

  1. Soak the red lentils in a small bowl with enough water to cover by ½ inch for 5 minutes. Drain completely, then transfer to a medium saucepan with 2 cups water. Boil on high heat for 20 minutes until completely soft and mushy.
  2. While lentils cook, cut broccoli into small, uniform florets and dice the stems into bite-sized pieces.
  3. Once lentils are fully broken down and mushy, transfer them to a blender with nutritional yeast, paprika, turmeric, tapioca starch, salt, nondairy milk, vegan cheddar shreds, and garlic powder. Blend on high speed until completely smooth.
  4. Add broccoli to a large pan with ½ cup water, cover, and steam on high heat for 8-10 minutes until tender. Add extra water if needed to prevent sticking.
  5. Cook chickpea pasta according to package directions until slightly undercooked. Drain and add directly to the pan with steamed broccoli.
  6. Pour the blended cheese sauce over the pasta and broccoli. Cook on medium-low heat for 2-3 minutes, stirring gently, until sauce thickens to perfect consistency. Taste and adjust seasonings as needed.

Notes

Tapioca starch helps create the gooey cheese texture - if unavailable, substitute with cornstarch slurry. Can use regular pasta but will reduce protein content. Store leftovers 2-3 days in refrigerator.