I’ve already gushed about my love for a good “cheese” sauce in another post. Even though there are many ways to eat it, I’m a creature of habit! And this is a weeknight go-to because it takes under 20 minutes, hits my comfort spot, and is a nourishing meal.

Veggie Loaded Mac & Cheese


  • 1 box of pasta *
  • 1/2 block of tempeh, slice thin to make crispy
  • Veggies of choice (psst my favorites in this dish are these guys)
    • Broccoli
    • Mushrooms
    • Onion
  • Oil to saute the veggies, I use avocado oil
  • Spices of choice
    • Ideas: salt, pepper, chili/cayenne, garlic powder, turmeric
  • Cashew “cheese” sauce¬†


  1. Cook the pasta according to box directions.
  2. Saute tempeh and veggies of choice with desired spices and oil
  3. Make the cheese sauce.
  4. Throw cooked pasta and cheese sauce into the veggie pan, mix to coat.
  5. Eat!

*The pictured pasta is “POW”, a blend of chickpea and lentil flour (that’s it!)


I do not give specific measurements because that is up to your preferences and family size. Experiment with what works for you, you know your taste buds and hunger levels best!


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