This Vegan Pumpkin Mac and Cheese is one for the books. It’s so darn comforting, cheap to make, and is perfect for fall!
1 tbsp. olive oil
2 cups pureed pumpkin
1 tbsp. tomato paste
2 tbsp. ketchup
3 large garlic cloves
1 tsp sea salt
1 tsp onion seasoning
1/4 tsp red pepper flakes (optional)
3 tbsp. nutritional yeast (optional)
3 tbsp. vegan butter of choice
1 cup soy milk
1 cup cheese of choice
1/2 cup salt and vinegar chips
1/4 cup crushed walnuts
Preheat oven to 400F or set to broil.
Add all your ingredients apart from the toppings to a medium-sized pot and bring it to a light boil, then simmer for 10 minutes.
This sauce serves 4 people, so when cooking pasta, keep this in mind.
Simply add the cooked pasta to the same pot and the sauce and stir to combine.
Transfer to an oven-safe pan and broil for 3-5 minutes (keep a close eye).
Before serving, top with the crushed chips, walnuts and fresh herbs! And of course, enjoy with ketchup!
If you do not have vegan butter, regular will be fine.
If you do not have a milk alternative, regular will be fine.
Use whatever cheese makes you happy. If using a vegan kind, try and find a brand that is meltable. Daiya is great!
Keywords: cheap, easy, lazy, recipe, vegan, quick, one-pot