Most people going into the vegan lifestyle think they are going to lose those comforting dishes that they have grown up with all their lives...my goal has always been to never sacrifice that comfort in pursuit of a vegan recipe & so far I have never met a dish I couldn't conquer.
Pumpkin is the signature flavor of the colder weather seasons. Its hearty and can go into almost any recipe you can think of and why not incorporate it into everyone's all time favorite...Mac & Cheese? Now I know what your thinking, its been done and you are correct. But why have just any Pumpkin Mac & Cheese, when you can have Vegan Pumpkin Mac & Cheese that is just like eating a rich and luscious Alfredo. This recipe will show you how to take an ordinary can of pumpkin and turn it into a luscious and creamy Pumpkin Mac & Cheese. A perfect meal to serve on a cold evening for the whole family...and its been VERY cold a lot, plenty of chances! You can help add that extra serving of veggies into your kids diet, whether they are picky or not. Perfect to serve for Sunday dinner or for a party/holiday. Great served along side a fresh garden salad and your favorite loaf of multi-grain bread. Allow it to cool (if you can) and dish it up over and over again, the family is sure to ask for seconds. Enjoy! Ingredients
1 package Spelt pasta ribbons OR (16 oz) elbow macaroni
(whole wheat is great)
1/4 cup coconut oil or shortening (vegan butter will work also)
1/4 cup flour
2 cups canned full fat coconut milk
Salt & Black pepper, to taste
1/4 teaspoon ground nutmeg
1/8 teaspoon ground sage
1/4 teaspoon paprika
1/2 Tablespoons freshly chopped parsley
1 teaspoon minced fresh thyme
1 teaspoon Dijon mustard
1 cup canned (or fresh) organic pumpkin (not pumpkin pie mix)
2 Tablespoons vegan parmesan
2 cups shredded vegan cheddar cheese (Daiya block, not pre-shredded)
Heat oven to 350 Degrees
Cook and drain macaroni as directed on package, using package cook time instructions.
*Eden Organic Ribbons, Spelt - 8 oz*
I loved this pasta! Whole grain, High fiber, protein, and great for diabetics! Yum!
Meanwhile, in 2-quart saucepan, melt coconut shortening or vegan butter over low heat.
Stir in flour and thyme, cook 1 minute, stirring constantly with whisk. Cook this mixture until it is golden brown.
Once the flour is golden brown remove from heat, then stir in coconut milk. Heat to simmer, 1 minute, stirring constantly until thickened.
When the coconut milk mixture thickens, stir in salt, pepper, nutmeg, sage, parsley, paprika, mustard and pumpkin.
Add 1 3/4 cups of the vegan cheese and 1 Tbsp vegan Parmesan. Cook, stirring occasionally, until cheeses have melted.
Add in the pasta to the sauce and stir until coated.
Pour into ungreased 3-quart casserole.
Top with remaining 1/4 cup vegan cheese and 1 Tbsp Parmesan.
Bake uncovered 20 to 25 minutes or until golden brown.
When the top of the Mac & Cheese has turned golden brown remove from the oven. Allow to rest for 5-10 minutes until ready to serve. Pair along side a fresh garden salad and your favorite multigrain bread. Enjoy!