Recipe | Vegan Pumpkin Macaroni and Cheese

Of course I had all good intentions of posting this back when the weather was still primarily winter feeling, here in Philadelphia, but life got in the way as it sometimes tends to. Spring has arrived and the weather has been absolutely lovely, but evenings are still pretty chilly. I’m sure dinners of warm comfort food will still be desired for a few more weeks until the evenings warm up. Perhaps something like this is exactly what you’re looking for…

Vegan Pumpkin Macaroni + Cheese

Vegan Pumpkin Macaroni and Cheese Sauce
Time: barely anything, especially if you do this while boiling pasta and sauteeing veggies
Yeilds: enough to generously coat 1lb of pasta and sauteed veggies

-1 can of pumpkin puree (not pumpkin pie filling)
-2.5 cups of water
-2 tbsp mustard
-1 cup nutritional yeast
-1/4 cup flour
-1 tsp salt
-1 tsp garlic
-1 tsp black pepper
-dash of soy sauce

1. Whisk together pumpkin puree, water, and mustard until evenly combined
2. Add all dry ingredients and whisk until evenly combined
3. Either simmer on the stove, in a pot, until bubbling and thickened or pour over cooked pasta and your choice of sauteed veggies, in a large casserole dish, and bake in the oven at 300F for 15 minutes.

I prefer to pour over cooked pasta and sauteed veggies, and mix really well to make sure the sauce is evenly distributed and coating everything as well as possible (I tend to mix straight in the casserole dish, mostly out of a desire to not dirty another pot or bowl). Pop the casserole dish into the oven, at an estimated 300F, and bake until it’s a little thicker and bubbly (you’re preference on casserole consistency might be different from mine, so do a visual check to see when you want to take it out and serve). Somehow the consistency and warmth of that process is exactly what I want when I yearn for comfort food like this.

In the photo above, I used this sauce with penne pasta, homemade seitan that was chopped and sauteed until crispy in soy sauce, and local kale, also sauteed. It was so good, I think I’m making it again for dinner tonight. Best part, as a single gal this amount of food is enough for 2 dinners and a lunch. Talk about advanced, delicious, meal planning.


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