Vegan Pumpkin Mac'n'Cheese with Baked Brussels Sprouts | Zucker&Jagdwurst

Ingredients

• For the Brussels sprouts:
• 500 g (17.66 oz) Brussels sprouts
• 4 tbsp olive oil
• 4 tbsp balsamic vinegar
• 2 tbsp agave syrup
• salt
• pepper
• For the pumpkin mac'n'cheese:
• 500 g (17.66 oz) macaroni
• 150 g (5.33 oz) cashews (soaked in water for at least 30 minutes)
• 1 onion
• 250 g (9 oz) hokkaido pumpkin
• 200 ml (0.75 cup) cooking water from the pasta
• 60 ml (0.25 cup) plant-based cream
• 3 tbsp nutritional yeast
• 1 tbsp light miso paste
• 1 tbsp lemon juice
• nutmeg
• cayenne pepper
• sweet paprika powder
• For the breadcrumb topping:
• 2 cloves of garlic
• 5 g fresh sage
• 2 tbsp olive oil
• 50 g (1.75 oz) panko breadcrumbs (or regular breadcrumbs)