Recipe For Mac ‘N’ Cheese | Vegan Junk Food
Try this naughty recipe for Butternut Pumpkin Mac ’n’ Cheese, from Vegan Junk Food, the “anti-vegan cookbook for vegans”.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwinetravel.com.au.
Cooking tools:
- Microplane
- Sifter
- Oven
- Baking sheet
- Parchment paper
- Baking dish
- Mixing bowl
- Fork
- Pot
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- 200g to 300 g butternut pumpkin, peeled, deseeded and roughly chopped
- 200 g dried macaroni
- 1 tablespoon olive oil
- 1½ tablespoons plain (all-purpose) flour
- 310 ml (1¼ cups) soy milk
- 125 g (1 cup) shredded dairy-free cheese
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast
- ½ freshly grated nutmeg or 1/8 teaspoon ground nutmeg
- 1 teaspoon finely chopped thyme leaves
- 1/8 teaspoon chilli powder
- ½ teaspoon ground sage
- sea salt
- freshly ground black pepper
- 30 g (½ cup) panko breadcrumbs
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