Vegan mac and cheese w. tofu and zucchini


Time: 1 hour
Serving: 4 people

First I will start out by saying a big thank you to GRIM for providing some of the veggies for this recipe. I can only recommend you to drop by their website and check them out:

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  • Vegan cheese sauce:
    • 3 potatoes
    • 2 carrots
    • 1/2 hokkaido pumpkin
    • 2 onions
    • 2 cloves of garlic
    • 4-5 tbsp nutritional yeast
    • 2 dl vegan cream
    • 1 tsp bouillon powder
    • Salt to taste
  • Rest of the ingredients:
    • 250 g pasta
    • 1 zucchini
    • 1 block of tofu (or any other protein source you prefer, like lentils and chickpeas)
    • 2 spring onions
    • 2 handful of spinach
    • 2 handful of grated vegan cheese (optional)
    • Salt and pepper to taste


  • Vegan cheese sauce
    • Take a medium saucepan, fill it half with water and bring it to a boil. While waiting for the water to boil, peel your hokkaido, potatoes and carrots and cut them and the onions into chunks, put it in the boiling water and cook it for 15-20 min.
    • Strain the water and put the vegetables in a food processor or blender together with the garlic cloves, nutritional yeast, vegan cream, salt and bouillon powder. Blend it all together until it is all well mixed together.
  • Rest of the instructions:
    • Cook the pasta according to the instructions on the package.
    • Wash the zucchini and cut it and the tofu into chunks. Finely chop the spring onions and save the green part of the spring onion for later. Put the tofu, the rest of the spring onion and zucchini pieces in a frying pan and let it fry on medium heat in some oil, salt and pepper while the pasta cooks.
    • When the pasta is done cooking, strain the water and put the pasta in the frying pan. Then add the cheese sauce, spinach and the grated cheese. Mix it together on medium heat for 5 min.. Then serve the dish, and top it off with the green part of the spring onions.


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