Easy Vegan High Protein Pasta Bake | Daily Dine

Easy Vegan High Protein Pasta Bake

This is a super easy, vegan pasta bake which uses lentil pasta as well as creamy silken tofu for a healthy high protein alternative! This has a 5-10 minute prep time and can be done in one dish with TVP. If you are tracking your fitness, it's macro friendly and super easy for meal prep! Macros per serving (serves 4): 478 cals, 52.5g carbs, 14.3g fat, 31g protein.

View original recipe on cookpad.com

dinneramerican

Servings: 4

Ingredients

100 g TVP (Textured vegetable protein - no need to pre soak) or 1 pack of vegan mince (450g)

200 g Green lentil pasta

500 g Basic Bolognese (jar)

300 g Silken tofu

20 g Nutritional yeast

Additional herbs and spices (e.g. salt, garlic, onion granules, smoked paprika, Italian herbs and chilli

100 g vegan cheese - I use cathedral city extra mature

Water. Almost all of the Bolognese jar if using TVP. Half to three quarters of a jar if using vegan mince - adjust as needed depending on your ingredients

Instructions

Step 1
Preheat fan oven to 180 degrees Celsius. If you are using packet vegan mince, ensure you fry this first to get a good texture.
Step 2
In an oven proof dish, combine the lentil pasta, mince/ TVP (no need to pre soak it!) and bolognese sauce
Step 3
In a blender, add the silken tofu, some of the water from the jar to help it blend, nutritional yeast and any herbs and spices you would like to add to make it extra tasty.
Step 4
Pour the tofu mixture into the dish with the rest of the water and mix well. It should seem wet as the pasta and TVP need water to cook.
Step 5
Put in the oven for 25 minutes. While it is cooking, grate the cheese
Step 6
After 25 minutes, stir it through (a lot of the water should have evaporated but it should still be moist) and add the cheese on top. Put back into the oven for 20 minutes
Step 7
Take it out, wait for it to cool a little before portioning to eat or add to containers for your meal prep! Lasts 3-4 days in the fridge.

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