Sweet Potato Mac & Cheese with Grated Tempeh
This is the perfect meal when you crave something comforting yet nourishing. Thanks to our Organic Tempeh this dish boasts 38g of supercharged protein so you’ll feel properly nourished.
Recipe by a registered nutritionist, Eli Brecher
2h 40min (incl. 2h soaking time for cashews)
Serves:
4
ingredients
- 1 pack (200g) Better Nature Organic Tempeh, grated
- 3 cups of pasta of choice
- 1 tbsp olive oil
- 1 onion, chopped
- 1 large sweet potato, peeled and chopped
- 3 garlic cloves, crushed (you can use more if you want a stronger flavour)
- ¾ cup raw cashews
- ½ cup milk of choice
- 2 tsp apple cider vinegar
- 1 tsp paprika
- ½ tsp sea salt
- ½ tsp dried thyme
- ¼ tsp cayenne powder
- (Salt and pepper to taste)
instructions
- Place the cashews in a bowl, cover with water and leave to soak for 2 hours, then drain but keep ¾ cup of this water.
- Add the olive oil and onion to a large saucepan and sauté on medium heat for 5 minutes, until the onion is translucent.
- Add the chopped sweet potato, crushed garlic, salt, herbs and spices. Add a splash of water, put the lid on the pan and cook for 5 minutes, stirring constantly.
- Meanwhile, cook the pasta according to package instructions in a large pot. Drain the pasta 2 minutes before it’s cooked, but keep it in the pot/pan to serve.
- Add the cashews, ¾ cup water conserved from soaking cashews and ½ cup milk of choice to the vegetables. Stir well and simmer on low-medium heat for around 5 minutes, until sweet potatoes are fully cooked.
- Add all the contents of the pan to a strong blender, along with the cider vinegar. Blend until smooth, scraping down the sides several times if necessary. Add more liquid if needed.
- Taste and add a pinch more salt and another teaspoon of vinegar if you think it needs more. Blend again.
- Fry the grated tempeh on a pan with a bit of oil for a few minutes and add salt and pepper to taste.
- Pour the sauce into the pot of pasta and stir through evenly. Sprinkle over the grated tempeh and stir to combine, then cook for a further 2 minutes. Serve hot with a sprinkle of chilli flakes and black pepper if desired.
instructions
- Place the cashews in a bowl, cover with water and leave to soak for 2 hours, then drain but keep ¾ cup of this water.
- Add the olive oil and onion to a large saucepan and sauté on medium heat for 5 minutes, until the onion is translucent.
- Add the chopped sweet potato, crushed garlic, salt, herbs and spices. Add a splash of water, put the lid on the pan and cook for 5 minutes, stirring constantly.
- Meanwhile, cook the pasta according to package instructions in a large pot. Drain the pasta 2 minutes before it’s cooked, but keep it in the pot/pan to serve.
- Add the cashews, ¾ cup water conserved from soaking cashews and ½ cup milk of choice to the vegetables. Stir well and simmer on low-medium heat for around 5 minutes, until sweet potatoes are fully cooked.
- Add all the contents of the pan to a strong blender, along with the cider vinegar. Blend until smooth, scraping down the sides several times if necessary. Add more liquid if needed.
- Taste and add a pinch more salt and another teaspoon of vinegar if you think it needs more. Blend again.
- Fry the grated tempeh on a pan with a bit of oil for a few minutes and add salt and pepper to taste.
- Pour the sauce into the pot of pasta and stir through evenly. Sprinkle over the grated tempeh and stir to combine, then cook for a further 2 minutes. Serve hot with a sprinkle of chilli flakes and black pepper if desired.
make it with
Organic Tempeh
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