Month: July 2026

Ingredients

12 Ounces Uncooked macaroni
1 1/4 Cups Raw cashews
1 1/4 Cups Water
1/4 Cup Nutritional yeast
2 1/2 Tbsp Chopped pimientos
1 Tbsp Lemon juice
2 Tsp White miso
1 Tsp Onion powder
1/4 Tsp Salt
1/4-1/3 Cup Whole wheat bread crumbs

Directions

1 Preheat oven to 350 degrees.

2 Place a large pot of water on to boil. Drop in the pasta and cook until just tender, about 6 minutes, depending on the kind of pasta used. Drain and set aside in a large bowl.

3 Meanwhile, place the cashews in a food processor with half of the water. Process until fairly smooth, then add the remaining ingredients, except the bread crumbs, and process for several minutes until mixture is VERY smooth. Pour the mixture over the pasta and stir to combine. Transfer to a covered casserole dish, sprinkle the bread crumbs over the top, cover and bake for 30 minutes.

Hint: Use any of your family’s favorite tubular pasta in this recipe. The initial cooking time may have to be adjusted slightly depending on which type of pasta you choose. Cook until just tender, do not overcook because the pasta will cook again while baking.

This may be prepared ahead of time and refrigerated until ready to bake. Add about 10 minutes to the baking time.

https://www.drmcdougall.com/recipes/cheezy-baked-macaroni/

Serves: 8

215 calories per serving

Ingredients

**Base**

* 1 large eggplant, sliced
* 1 large potato, sliced
* Salt

**Filling**

* 1 onion, diced
* 8 garlic cloves, minced
* 800 g mushrooms, finely chopped
* 1 cup brown lentils
* 2 × 400 g cartons passata (raw tomato sauce/paste)
* ⅓ cup tomato paste
* 2 Tbsp mixed herbs
* 1 vegetable stock cube
* Water to cover

**Topping**

* 1 cup yellow split peas
* 3 cups water
* 1 Tbsp lemon juice
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp mustard
* Salt & pepper
* 1 Tbsp nutritional yeast

Directions

1. **Roast vegetables:** Bake eggplant and potato (lightly salted) at **200°C (400°F)** for **25–30 minutes**, until tender.

2. **Make filling:** Sauté onion and garlic with a splash of water. Add mushrooms and cook until browned. Stir in lentils, passata, tomato paste, herbs, stock cube, and enough water to cover. Simmer **25–30 minutes**, until thick.

3. **Make topping:** Simmer split peas in 3 cups water until very soft. Blend with lemon juice, garlic powder, onion powder, mustard, salt, pepper, and nutritional yeast until smooth.

4. **Assemble:** Layer potato, eggplant, and filling twice. Spread split pea topping over the top.

5. **Bake:** Bake at **180°C (350°F)** for **30–40 minutes** until lightly golden. Let rest **10 minutes** before serving.

Serve with a Greek salad.

Ingredients:

🫘 2 tins chickpeas (save the aquafaba)
🧅 1 tsp onion powder
🧄 1 tsp garlic powder
🌶️ 1 tsp smoked paprika
🧂 Salt to taste

Breading:

🍞 1 cup breadcrumbs
🧄 1 tsp garlic powder
🧅 1 tsp onion powder
🌶️ 1 tsp smoked paprika
🧂 Salt to taste

Spicy Maple Sauce:

🍁 2 tbsp maple syrup
🌶️ 1 tbsp sriracha
🍅 2 tbsp tomato paste
🧅 1 tsp onion powder
🧄 1 tsp garlic powder
🌶️ 1 tsp smoked paprika
🍎 2 tbsp apple cider vinegar
💧 1/4 cup water
🌽 1 tsp cornstarch
🧂 Pinch of salt

Method:

1️⃣ Blend chickpeas with seasonings and a little aquafaba until the mixture comes together. Shape into nuggets.
2️⃣ Coat each nugget in the seasoned breadcrumbs and bake or air fry until golden and crispy.
3️⃣ Mix all sauce ingredients in a pan and heat until thickened. Serve with the nuggets and enjoy ✨

Crispy on the outside, soft in the middle, and packed with flavor — these chickpea nuggets are satisfying, protein-packed, and perfect for healthy vegan weight loss 