Serves: 2 | Prepping Time: ~ 30 mins. | *high-protein
Nutrition Information (per serving)
- Calories: 850 kcal
- Carbs: 91.1g.
- Fat: 36.2g.
- Protein: 52.3g.
- Fiber: 22.6g.
- Sugar: 4.7g.
- [200 g.] 2 cups whole wheat macaroni
- [200 g.] 7-oz pack textured soy mince
- [130 g.] ½ cup tahini
- [40 g.] 4 tbsp. nutritional yeast
- [20 g.] 2 tbsp. lemon garlic pepper seasoning
- ½ cup water
- Optional: [20 g.] 2 tbsp. turmeric (for food color)
- Sundried tomatoes
- Grilled onions
Total number of groceries: 5
- Cook the macaroni according to package instructions and set it aside afterwards.
- Put a non-stick deep frying pan over medium high heat and add the soy mince and the ¼ cup of water.
- Stir fry the soy mince until it cooks and most of the water has evaporated.
- Add the tahini, ¼ cup of water, nutritional yeast, lemon garlic pepper seasoning and the optional turmeric to the soy mince while stirring continuedly, until everything is well combined.
- Add the cooked macaroni to the pan with soy mince and stir thoroughly until the mac and mince is mixed well.
- Divide the mac ‘n’ mince over two plates, serve with the optional sundried tomatoes or grilled onions and enjoy!
- Store the mac ‘n’ mince in the fridge, using an airtight container and consume within 3 days. Store the mac ‘n’ mince in the freezer, for a maximum of 30 days and thaw at room temperature. Use a microwave, toaster oven, or frying pan to reheat the mac ‘n’ mince.
Check out our plant-based cookbooks HERE!
Vegan Meal Prep: Tasty Plant-Based Whole Foods Recipes Including a 30-Day Time-Saving Meal Plan
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Plant-Based High-Protein Cookbook: Nutrition Guide With 90+ Delicious Recipes (Including 30-Day Meal Plan)
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51 Plant-Based High-Protein Recipes: For Athletic Performance and Muscle Growth (Plant-Based 51 Book 1)
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