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Healthy & delicious recipes from A.Vogel
Pumpkin Mac and Cheese
- Preparation: min
- Easy
- Serves 6
- Prep: 20 min
- Easy
- Serves 6
Comforting recipe for chilly fall days that everybody will love: gluten-free and vegan Mac and cheese to which, we add a special ingredient, pumpkin. It’s the time of the year to use it :). It tastes good and it gives the color of traditional Mac and cheese, so kids won't even notice. Plus, it's packed with vitamin A and antioxidants!
Audrey Sckoropad
Ingredients
Pumpkin Mac and Cheese
- A box of gluten free macaroni
- 3 tbsp of vegan butter
- 3 tbsp of unbleached flour
- 1 tsp of Herbamare Original
- 1 clove of garlic
- 1 tbsp of tomato paste
- 1 tsp of maple syrup
- ½ lemon, juiced
- 2 ½ cups of soy milk or other vegan milk
- ½ cup of nutritional yeast
- 1 cup of pumpkin puree
- Pepper, to taste
- 1 cup of vegan cheddar cheese
- Fresh herbs and/or green onion
Herbamare® Original
Herbamare® Original is made from sea salt and 12 different fresh organically grown vegetables, garden herbs and iodine rich kelp. It is a delicious accompaniment to any meal.
How to make Pumpkin Mac and Cheese
1. In a big pot of boiling water, cook pasta per the instructions on the box.
2. In a pan, over medium heat, add butter and let melt before adding the flour. We want to make a roux (kind of like a paste, this will help thicken the sauce). With a spatula or whisk, mix these two ingredients together. Once well combined, add minced garlic, tomato paste, pumpkin puree, nutritional yeast, Herbamare Original and pepper. Mix well with a whisk to remove clumps.
3. Then add maple syrup, milk and cheddar cheese. Whisk again and cook for another 3 min before adding lemon juice.
4. Once well combined, remove from heat and add cooked pasta to the sauce.
5. Sprinkle some more Herbamare on top with some chopped fresh herbs and/or minced green onion.
6. Enjoy!
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Audrey's passion is to make healthy, easy and delicious homemade meals. She is certified by Cornell University in 'Whole Food Plant Based Diet' and she is particularly driven by living foods and all forms of alternative remedies and whole foods.
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