This creamy, plant-based take on mac and cheese uses red lentils and chickpea pasta to deliver a satisfyingly high-protein weeknight meal with a broccoli boost. It’s thick, cheesy (without dairy), and comes together in about 35–45 minutes — perfect for busy evenings or meal-prep lunches. If you want a heartier sandwich to serve on the side, try fat-free Greek yogurt bread for a protein-packed pairing.
Why you’ll love this dish
This recipe hits three sweet spots: comfort-food texture, solid plant-based protein, and plenty of veg. Chickpea pasta brings more protein and fiber than regular semolina pasta, while red lentils create the creamy “cheese” base when blended with nutritional yeast and a little vegan cheddar. The broccoli adds color, crunch, and extra nutrients without stealing the show.
"Comforting, creamy, and actually filling — the sauce is smooth and surprisingly cheesy for being fully plant-based."
— a quick user note after making this for family weeknight dinners
Reasons to make it:
- High protein: lentils + chickpea pasta = a filling, muscle-friendly meal.
- Family-friendly: familiar mac-and-cheese vibes with hidden greens.
- Quick prep: active time under an hour, mostly hands-off simmering and steaming.
- Flexible: swap spices, starches, or shredded vegan cheese to suit what’s in your pantry.
The cooking process explained
Quick overview so you know what to expect: briefly soak then simmer red lentils until mushy, blend them with flavorings into a silky “cheese” sauce, steam the broccoli, cook the chickpea pasta until just shy of done, then gently combine and simmer the sauce until it thickens. The whole process moves in parallel — lend the lentils a head start while you chop broccoli and boil pasta — so it’s efficient.
What you’ll need
- 0.75 cup red lentils (135 g) — soaked 5 minutes, drained
- 1 box Banza chickpea pasta (8 oz / 227 g)
- 1 whole broccoli crown, cut into small florets and diced stems (about 20 oz / 600 g)
- 3 tablespoons nutritional yeast
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 2 tablespoons tapioca starch (for stretch and sheen; see tips for swaps)
- 2 teaspoons salt, or to taste
- 1/2 cup nondairy milk (120 ml), unsweetened & unflavored
- 1/2 cup vegan cheddar shreds (56 g)
- 1/2 teaspoon garlic powder, or to taste
Notes and substitutions:
- Tapioca starch gives a slightly stretchy, glossy finish; cornstarch or arrowroot can be used but yield a less elastic texture.
- Any neutral nondairy milk works: soy gives the most protein, oat or almond do fine for flavor.
- If you’re nut-free, check the vegan cheddar ingredients or omit.
Step-by-step instructions
- Soak and cook lentils: place the red lentils in a small bowl and cover with water by about 1/2 inch. Let sit 5 minutes, then drain completely. Transfer to a medium saucepan with 2 cups water. Bring to a boil on high and cook for 20 minutes, stirring occasionally, until the lentils are fully soft and breaking down into mush.
- Prep broccoli: while the lentils cook, cut the broccoli into uniform small florets and dice stems into bite-sized pieces so everything steams evenly.
- Blend the sauce: when lentils are mushy, transfer them to a blender. Add nutritional yeast, paprika, turmeric, tapioca starch, salt, nondairy milk, vegan cheddar shreds, and garlic powder. Blend on high until completely smooth and silky. Taste and adjust salt/garlic.
- Steam broccoli: add broccoli to a large pan with 1/2 cup water, cover, and steam on high for 8–10 minutes until tender. Add a splash more water if it starts to stick.
- Cook pasta: meanwhile, cook the chickpea pasta according to package directions but stop just shy of al dente (slightly undercooked). Drain and add the pasta directly to the pan with the steamed broccoli.
- Combine and thicken: pour the blended cheese sauce over the pasta and broccoli. Cook on medium-low for 2–3 minutes, stirring gently until it thickens to your preferred consistency. Adjust seasoning and serve immediately.
Timing tip: start the lentils first, then prep broccoli and pasta so everything finishes around the same time.
Best ways to enjoy it
This mac is hearty enough to serve as a main with a crisp side salad, or pair it with lighter proteins and breads for a brunch spread. For a weekend brunch twist, serve a scoop on toasted bagels alongside pickled onions and a peppery arugula salad — or offer toasted seeds and chili flakes on the side for topping. You can also make it part of a larger meal with roasted vegetables and crusty bread.
Serve alongside high-protein cottage cheese bagels for a brunch-worthy, protein-packed combo.
Storage and reheating tips
- Refrigerator: store leftovers in an airtight container for up to 4 days. The sauce firms as it cools because of the starch; that’s normal.
- Freezer: freeze up to 3 months. Portion into single-serve containers for easy thaw-and-heat meals.
- Reheating: gently reheat on the stove over low heat with a splash of nondairy milk or water to loosen the sauce, stirring frequently. Microwave in short intervals, stirring between each, and add 1–2 tablespoons of liquid per cup of leftovers.
- Food safety: cool before refrigerating, and don’t leave out at room temperature longer than 2 hours.
Pro chef tips
- Texture control: red lentils break down quickly; extend or reduce the 20-minute simmer if your lentils are older or fresher. They should be so soft they’re easily mashed with a spoon.
- Smoother sauce: blend while the lentils are warm; heat helps them puree silkier. Scrape down the blender once and pulse again to get rid of any graininess.
- Tapioca technique: tapioca adds chew and gloss — swirl the finished sauce over medium-low heat to activate its binding without overcooking vegan cheese.
- Pasta timing: slightly undercooking chickpea pasta prevents it from turning mushy when you finish it in the sauce. It will absorb some sauce and reach perfect tenderness.
- Flavor boost: a squeeze of lemon or a teaspoon of Dijon stirred in at the end brightens the “cheesy” flavor.
Creative twists
- Spicy buffalo: fold in 2–3 tablespoons of vegan buffalo sauce and top with crispy baked tofu cubes for a tangy-spin.
- Sun-dried tomato and basil: swap turmeric for a pinch of smoked paprika, stir in chopped sun-dried tomatoes, and finish with chopped fresh basil.
- Creamier nut version: use 1/4 cup cashew cream (soaked cashews blended with a little water) mixed into the lentil sauce for richness.
- Green boost: stir in wilted spinach or peas at the end for even more veg variety.
- Protein pump: add roasted chickpeas or crumbled baked tempeh for extra chew and protein.
Common questions
Q: How long does this take start-to-finish?
A: About 35–45 minutes. Lentils need ~20 minutes to fully soften; while they cook you can prep broccoli and boil pasta so the final assembly is fast.
Q: Can I skip soaking the lentils?
A: The short 5-minute soak softens them slightly and helps rinse surface dust; it’s not essential but helps even cooking. Make sure to rinse well and watch while boiling.
Q: Is tapioca starch necessary? What can I use instead?
A: Tapioca gives the sauce stretch and sheen typical of “cheese.” You can substitute cornstarch or arrowroot (same quantity), but the texture will be less elastic and slightly different in mouthfeel.
Q: Is this gluten-free?
A: Yes, if you use certified gluten-free chickpea pasta (Banza is typically gluten-free). Always check labels on vegan cheese and other packaged ingredients.
Q: How high-protein is it?
A: The combination of chickpea pasta and red lentils makes this higher in protein than traditional mac and cheese. Exact grams depend on specific product brands and portion size, but you’ll get a noticeably bigger protein hit than from wheat pasta alone.
Q: Can I make the sauce ahead?
A: Yes. Blend the sauce and refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently and whisk with a little nondairy milk before tossing with freshly cooked pasta and broccoli.
If you have other questions — swaps, timing, or allergy-friendly options — ask and I’ll help you adapt the recipe.
PrintCreamy Vegan Mac and Cheese with Broccoli
A creamy, plant-based mac and cheese using red lentils and chickpea pasta, packed with protein and nutrients from broccoli.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan Italian
- Diet: Vegetarian
Ingredients
- 0.75 cup red lentils (135 g), soaked 5 minutes, drained
- 1 box Banza chickpea pasta (8 oz / 227 g)
- 1 whole broccoli crown (about 20 oz / 600 g), cut into small florets and diced stems
- 3 tablespoons nutritional yeast
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 2 tablespoons tapioca starch
- 2 teaspoons salt, or to taste
- 1/2 cup nondairy milk (120 ml), unsweetened & unflavored
- 1/2 cup vegan cheddar shreds (56 g)
- 1/2 teaspoon garlic powder, or to taste
Instructions
- Soak the red lentils in a small bowl and cover with water by about 1/2 inch. Let sit 5 minutes, then drain completely. Transfer to a medium saucepan with 2 cups water. Bring to a boil and cook for 20 minutes, stirring occasionally, until the lentils are fully soft and breaking down into mush.
- Prep the broccoli while the lentils cook, cutting it into uniform small florets and dicing stems into bite-sized pieces.
- Blend the lentils when they are mushy with nutritional yeast, paprika, turmeric, tapioca starch, salt, nondairy milk, vegan cheddar shreds, and garlic powder until completely smooth and silky.
- Steam the broccoli in a large pan with 1/2 cup water, covered, on high for 8–10 minutes until tender.
- Cook the chickpea pasta according to package directions, stopping just shy of al dente. Drain and add the pasta directly to the pan with the steamed broccoli.
- Combine the blended cheese sauce with the pasta and broccoli, cooking on medium-low for 2–3 minutes until thickened to your preferred consistency. Adjust seasoning and serve immediately.
Notes
For a creamier texture, blend the sauce while the lentils are warm. Also, tapioca starch provides the sauce with stretch and gloss, but cornstarch or arrowroot can be used as substitutes.