Vegan Pumpkin Mac and Cheese
Ingredients
The pasta and sauce
-
2
cups
elbow macaroni
-
3
cloves
garlic, minced
-
3
cups
unsweetened Silk Soy Milk
-
3
tablespoons
vegan butter
-
3
tablespoons
whole wheat flour
-
1
tablespoon
powdered mustard
-
½
large
onion, finely diced
-
1
teaspoon
fine sea salt
-
¼
teaspoon
freshly ground black pepper
-
½
teaspoon
dried sage
-
2 ½
cups
shredded vegan cheese, divided
-
½
cup
pumpkin puree
The topping
-
3
tablespoons
unsalted vegan butter, melted or olive oil
-
1
cup
whole wheat panko bread crumbs
-
¼
teaspoon
salt
-
¼
teaspoon
ground black pepper
Garnish
Instructions
- Preheat the oven to 350°F (180°C).
- In a skillet, heat one tablespoon of coconut oil over medium-high heat and sauté the garlic until fragrant.
- Add the pasta, soy milk, vegan butter, flour, powdered mustard, onion, salt, pepper, and sage, and bring to a boil.
- Reduce the heat and simmer for about 15 minutes until the pasta is al dente and the sauce thickens.
- Stir in the pumpkin puree and mix well.
- Fold in the shredded vegan cheese, reserving ¼ cup for topping.
- In a separate bowl, mix the panko bread crumbs, salt, pepper, and melted vegan butter.
- Spread the mixture over the mac and cheese and sprinkle the reserved cheese on top.
- Bake uncovered for 15 minutes, then broil on low until the topping is golden brown.
- Garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
468
Total fat
20g
Total carbohydrates
60g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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