Stove Top Mac'n'Cheese: Quick easy healthy vegan comfort food, with veggies & low fat high protein Tofu Cheddar Cheez Sauce.
This recipe reminds me of the instant Kraft mac'n'cheese that my kids loved so much - only WAY healthier! But still comforting, easy, and tasty.
For convenience, I cook the veggies with the pasta, which I know is not THE most nutritious way, but it beats no veggies at all, and saves using another pot. Another option is adding frozen veg when the pasta is almost cooked.
Total prep & cook time: 30 min
Nutrition Data, 169g Serving: 275 cal, 53g carb, 3g fat, 85mg sodium, 5g fiber, 11g protein, low Cholesterol. Good source Vit A, B6, B12, Niacin, Folate, Thiamin, Riboflavin. Estimated glycemic load 32
Veggie 'done-ness' in this recipe depends on how long it takes the pasta to cook, what kind of veggies and how big or small they are chopped. If you want more precise results - and better nutrition, steam the veggies separately while the pasta cooks.
It takes more time, but it is easier to make the sauce ahead, even quite far ahead. It stores well in the fridge and it's worth doubling or tripling the recipe to make enough for 2 or 3 meals.
Boost the Protein: This recipe is high carb, but also surprisingly high in protein because of the tofu in the sauce. If you want more protein, add some beans, fried or baked tofu or tempeh, or veggie sausage with the sauce.
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