Macaroni Mug: A High-Protein, Vegetarian & Vegan Delight
Looking for a quick, nutritious, and satisfying meal? Our Macaroni Mug is the perfect high-protein dish that caters to both vegetarian and vegan diets. Packed with plant-based protein and wholesome ingredients, this easy-to-make dish delivers the creamy, comforting flavours of macaroni and cheese without compromising on taste or nutrition. Perfect for busy days or a solo meal, it’s a hearty option that can be enjoyed in minutes.
Using your Instant Pot, the macaroni cooks perfectly, and with a few simple ingredients like plant-based cheese and protein-rich alternatives like lentils or tofu, you’ll have a nutritious meal that fills you up. The beauty of this dish lies in its simplicity—throw everything into a mug, cook, and stir to create a delicious, creamy, and satisfying meal in no time. It’s the perfect solution for a busy lunch, snack, or even a light dinner.
Whether you’re vegetarian, vegan, or simply looking for a protein-packed dish to enjoy, this Macaroni Mug offers a great way to indulge in a classic comfort food with a healthier twist. The best part? It’s fully customizable to suit your tastes, so you can add your favourite veggies, spices, or toppings to make it your own.
Servings:
4-6
Product:
Instant Pot XL 7.1L
Ingredients
- 200g whole dried mung beans
- 1/8 tsp bicarbonate of soda
- Enough freshly-boiled kettle water to cover the mung beans
- 2 tsp oil
- 50g salted butter (omit and add a touch more oil if vegan)
- 2.5cm cinnamon stick
- 4 cloves
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 8 curry leaves, finely chopped
- 2 green chillies, minced
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 200g chopped tomatoes (tinned or fresh)
- 1 tsp salt
- 2 tsp sugar
- 1/2 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1.1L freshly-boiled kettle water
- 100g uncooked macaroni or any small pasta shape
- 100g low-fat Greek yoghurt, for serving (or use plant-based alternative)
- 1 tbsp lemon pickle oil, for drizzling
Instructions
- Wash the mung beans in 3-4 changes of water, rubbing the beans to remove any
surface dirt. Drain and place into a bowl with the bicarbonate of soda and enough
hot kettle water to cover the top of the mung beans by 2-3cm. Allow to stand for at least 2 hours, or preferably overnight. - Switch on the sauté mode on the Instant Pot. Add the oil and butter. Once melted,
add the cinnamon, cloves and mustard seeds. Once the mustard seeds finish
crackling, add the cumin, asafoetida ginger, chillies, garlic and curry leaves. Sauté for 30 seconds and then add the tomatoes. - Next, add the salt, sugar, turmeric and chilli powder. Add the 1.1L hot water, along
with the drained and rinsed mung beans and macaroni. Stir and place the lid onto
the pot, ensuring the steam vent is closed. - Set the instant pot to pressure cook for 12 minutes. Wait for the pressure to subside
for 10-15 minutes before opening. You may need to adjust the consistency of the
mug with more water. It should have the texture of a chunky soup or stew. - Serve in a bowl with yoghurt and lemon pickle oil. Extra chilli is optional.