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5.0 from 12 votes

Nacho Mac and Cheese Casserole with Taco Tempeh 'meat'. Vegan Recipe

Nacho Mac and Cheese Casserole with Taco Tempeh 'meat'. Vegan Recipe. Can be made soy-free with cooked chickpeas or beans instead of Tempeh. Serves 3 to 4

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 424 kcal
Cuisine: Fusion

Ingredients

Nacho Cheese Sauce
  • 1/4 cup cashew flour ground raw Cashew
  • 1/4 cup flour I use unbleached white
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1-2 roasted/canned pimiento or roasted 1/2 red bell pepper
  • 1 roasted jalapeno optional
  • 1/2 medium tomato chopped
  • 3-4 cloves of garlic
  • 2 teaspoons onion flakes or a 1 teaspoon onion powder
  • 3-4 Tablespoons nutritional yeast
  • 2 Tablespoons sesame seeds
  • 1/2 tsp salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle pepper flakes
  • 1/4 teaspoon Aleppo pepper flakes optional
  • 1 Tablespoon extra virgin olive oil optional
Tempeh Nacho/Taco "meat"
  • 4 oz tempeh crumbled
  • 1/2 cup water
  • 2 teaspoons liquid aminos or tamari
  • 1 tomato chopped or 2 tablespoons tomato paste
  • 1/4 teaspoon chipotle pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/3 tsp salt
  • Or you can use salt, tomato paste and taco seasoning mix to add to tempeh+water
Other
  • 1 cup dry macaroni pasta
  • 1/2 cup Salsa of choice or chopped roma tomatoes, red onion, cilantro, salt and lime juice
  • corn chips
  • pickled jalapenos
  • Daiya Cheddar shreds

Instructions

    Cup of Yum
  1. Tempeh:
  2. In a large pan, add crumbled tempeh, water and rest of the ingredients. Mix and cook covered on low-medium heat for 25 minutes or until dry. Stir twice in between. You can marinate the tempeh in the wet before cooking if you like for a deeper flavor.
  3. Mac:
  4. Boil the water for the pasta and cook until al dente.
  5. Nacho Cheese Sauce:
  6. Add the nacho cheese sauce ingredients to a blender and blend until smooth. Mix the sauce into drained hot Macaroni pasta.
  7. Bake:
  8. Layer the Mac and cheese.
  9. Top with Tempeh Nacho meat.
  10. Top with Salsa. (Or top the chips with salsa later).
  11. then some Daiya cheddar.
  12. Add the remaining Mac and Cheese.
  13. Top with Chips, Jalapenos and cheese shreds.
  14. Bake at pre-heated 370 degrees F  / 190ºc for 25-30 minutes.
  15. Cool for a bit before serving.

Notes

  • To make Soy-free, use lentils to make the meat layer. Soak 1/2 cup dried brown/whole red lentils for 2 hours, and cook in 2 cups water, and the rest of the ingredients under Tempeh nacho meat, partially covered, until tender and almost dry. To make Gluten-free, use gf pasta and substitute flour with Cashew flour or gf flour.
  • Nutritional values based on one serving

Nutrition Information

Calories 424kcal (21%) Carbohydrates 61g (20%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 2g (10%) Sodium 810mg (34%) Potassium 531mg (15%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 605IU (12%) Vitamin C 15.4mg (17%) Calcium 157mg (16%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 424

% Daily Value*

Calories 424kcal 21%
Carbohydrates 61g 20%
Protein 17g 34%
Fat 13g 20%
Saturated Fat 2g 10%
Sodium 810mg 34%
Potassium 531mg 11%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 605IU 12%
Vitamin C 15.4mg 17%
Calcium 157mg 16%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.