Name: Creamy Vegan Macaroni Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz chickpea pasta; 5 oz extra firm tofu; 3 tbsp nutritional yeast; 0.25 cup unsweetened soy milk; 1 cup broccoli florets; 0 tsp olive oil; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 0.25 tsp ground turmeric

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Macaroni Bake

Chickpea pasta baked in a velvety tofu-based cheese sauce with tender broccoli florets for a comforting, protein-packed meal.

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NUTRITION

Protein

38.5g

Fat

12.1g

Carbs

45.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz chickpea pasta

5 oz extra firm tofu

3 tbsp nutritional yeast

0.25 cup unsweetened soy milk

1 cup broccoli florets

0 tsp olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp ground turmeric

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PREPARATION

1
Preheat oven to 375°F.
2
Boil chickpea pasta in salted water for 2 minutes less than package directions; drain and set aside.
3
In a high-speed blender, combine tofu, nutritional yeast, soy milk, lemon juice, garlic powder, onion powder, salt, pepper, turmeric, and smoked paprika.
4
Blend until completely smooth and velvety.
5
In a medium baking dish, toss the par-cooked pasta with broccoli florets and olive oil.
6
Pour the creamy tofu sauce over the pasta and broccoli, stirring to coat evenly.
7
Bake for 15-20 minutes until the sauce is bubbly and the broccoli is tender.