5-ingredient Mac ‘n’ Mince

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5-ingredient Mac ‘N’ Mince

Cook Time10 mins
Total Time30 mins
Course: Main Course
Keyword: high-protein, oil-free, vegan
Servings: 4
Calories: 454kcal
Author: J. Plants


  • 200 g. | 2 cups Whole wheat macaroni uncooked
  • 200 g. | 1 (7-oz) pack Textured soy mince
  • 120 g. | ¼ cup Nutritional yeast
  • 20 g. | 2 tbsp. Lemon garlic pepper seasoning
  • 120 ml. | ⅓ cup Water
  • Optional: 20 g. | 2 tbsp. turmeric for food coloring


  • 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 with the ¼ cup of water.
  • Stir fry the soy mince until it is cooked 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.
  • Cook a little longer, stirring continuously, until everything is well combined.
  • Add the cooked macaroni to the pan with soy mince and stir thoroughly until the mac ‘n’ mince is mixed well.
  • Divide the mac ‘n’ mince between two plates, serve with the optional toppings and enjoy!
  • Store the mac ‘n’ mince in an airtight container in the fridge, and consume within 3 days. Alternatively, store it 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.


Soy mince
(can be substituted with pea-based mince)
Whole wheat macaroni (gluten)
(can be substituted with lentil pasta)


Calories: 454kcal | Carbohydrates: 42g | Protein: 25.05g | Fat: 19.9g | Fiber: 9.7g | Sugar: 2.4g

This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook:  86 Easy & Delicious High-Protein Recipes‘.

Get a 10% discount for the printer-friendly pdf by using the code: PROTEIN

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