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Creamy Vegan Pumpkin Mac & Cheese With Nutritional Yeast
Creamy Vegan Pumpkin Mac & Cheese With Nutritional Yeast is a delightful and nutritious twist on the classic mac and cheese that kids will love. It combines the creamy richness of pumpkin with the cheesy flavor of nutritional yeast, making it a comforting dish that’s perfect for any time of year.
Preparation takes about 20 minutes, and it’s categorized as easy, so even beginner cooks can whip it up effortlessly.
Ingredients:
- 8 oz elbow macaroni (or favorite gluten-free pasta)
- 1 cup canned pumpkin puree
- 1/2 cup nutritional yeast
- 1 cup unsweetened almond milk (or any plant-based milk)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions:
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine pumpkin puree, nutritional yeast, almond milk, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- In a large pot over medium heat, combine the cooked macaroni and pumpkin sauce, stirring until well coated.
- Cook for an additional 2-3 minutes, allowing the sauce to warm through.
- Serve immediately, garnished with fresh parsley or basil if desired. Enjoy your delicious vegan mac and cheese!
One-Pot Vegan Pumpkin Mac & Cheese
One-Pot Vegan Pumpkin Mac & Cheese is a simple and hearty dish that combines the flavors of creamy pumpkin and traditional pasta in one convenient pot.
With a preparation time of around 30 minutes and labeled as easy, this recipe makes it perfect for busy families looking for a quick yet satisfying meal for their kids.
Ingredients:
- 8 oz elbow macaroni (or favorite gluten-free pasta)
- 1 cup canned pumpkin puree
- 1/2 cup nutritional yeast
- 1 1/2 cups vegetable broth
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric powder (for color, optional)
- Salt and pepper to taste
- Fresh spinach or kale (optional, for added nutrition)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the elbow macaroni, vegetable broth, almond milk, garlic powder, onion powder, turmeric, salt, and pepper.
- Stir the mixture and bring it to a boil. Once boiling, lower the heat and let it simmer uncovered for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid has reduced.
- Once the pasta is cooked, remove the pot from heat and stir in the pumpkin puree and nutritional yeast until well combined, creating a creamy sauce.
- If desired, add fresh spinach or kale and stir until wilted.
- Serve immediately, and enjoy this comforting one-pot vegan pumpkin mac & cheese!
Baked Vegan Pumpkin Mac & Cheese With Panko Topping
Baked Vegan Pumpkin Mac & Cheese With Panko Topping is a delightful twist on classic mac and cheese that features a creamy pumpkin base baked to perfection and topped with a crunchy panko crust.
This dish has a preparation time of about 40 minutes and is easy to prepare, making it a fantastic option for families looking to add a festive and healthy touch to their meals.
Ingredients:
- 8 oz elbow macaroni (or favorite gluten-free pasta)
- 1 cup canned pumpkin puree
- 1/2 cup nutritional yeast
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric powder (for color, optional)
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large pot, cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In the same pot, combine pumpkin puree, nutritional yeast, almond milk, vegetable broth, garlic powder, onion powder, turmeric, salt, and pepper. Stir until well combined.
- Add the cooked macaroni to the pumpkin mixture and stir to coat the pasta evenly with the sauce.
- Transfer the mac and cheese mixture to a greased baking dish.
- In a small bowl, mix panko breadcrumbs with olive oil, and sprinkle evenly over the mac and cheese.
- Bake for 20-25 minutes, or until the panko topping is golden and crispy.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Enjoy your delicious baked vegan pumpkin mac & cheese!
Spicy Vegan Pumpkin Mac & Cheese With Sriracha
Ingredients:
- 8 oz elbow macaroni (or favorite gluten-free pasta)
- 1 cup canned pumpkin puree
- 1/2 cup nutritional yeast
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-2 tablespoons Sriracha (or more, to taste)
- Salt and pepper to taste
- Fresh cilantro or green onions (for garnish, optional)
Instructions:
- Cook the elbow macaroni according to package directions until al dente; drain and set aside.
- In the same pot, mix pumpkin puree, nutritional yeast, almond milk, vegetable broth, garlic powder, onion powder, Sriracha, salt, and pepper until well combined.
- Stir in the cooked macaroni, ensuring it’s well coated with the sauce.
- Transfer the mixture to a greased baking dish or serve directly from the pot.
- Optional: drizzle additional Sriracha over the top and garnish with fresh cilantro or green onions.
- Serve warm and enjoy the spicy kick of your delicious vegan pumpkin mac & cheese!
Vegan Pumpkin Mac & Cheese With Cauliflower
Vegan Pumpkin Mac & Cheese with Cauliflower is a creamy and comforting dish that’s perfect for kids and adults alike. This version combines the rich flavor of pumpkin with the added nutrition of cauliflower, making it a wholesome option. The preparation time is about 30 minutes, and it’s suitable for cooks of all skill levels.
Ingredients:
- 8 oz elbow macaroni (or favorite gluten-free pasta)
- 1 cup canned pumpkin puree
- 1 cup steamed cauliflower florets
- 1/2 cup nutritional yeast
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or vegan butter (for greasing)
Instructions:
- Cook the elbow macaroni according to package directions until al dente; drain and set aside.
- In a blender, combine the pumpkin puree, steamed cauliflower florets, nutritional yeast, almond milk, vegetable broth, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- In the pot where you cooked the macaroni, pour the creamy pumpkin-cauliflower sauce over the pasta and stir until well combined and the pasta is evenly coated.
- Transfer the mixture to a greased baking dish or serve directly from the pot.
- Optional: drizzle with olive oil or vegan butter for added richness.
- Serve warm and enjoy your delicious and nutritious vegan pumpkin mac & cheese with cauliflower!
Easy Stovetop Vegan Pumpkin Mac & Cheese
Ingredients:
- 8 oz elbow macaroni (or favorite gluten-free pasta)
- 1 cup canned pumpkin puree
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or vegan butter (optional)
Instructions:
- Cook the elbow macaroni according to the package instructions, then drain and return it to the pot.
- Add the pumpkin puree, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper to the pot with the macaroni.
- Stir the mixture gently over medium heat until everything is combined and heated through, about 5 minutes.
- If desired, add a splash of olive oil or vegan butter for extra creaminess, mixing until fully melted and incorporated.
- Serve warm and enjoy your easy stovetop vegan pumpkin mac & cheese!
Vegan Pumpkin Mac & Cheese With Coconut Milk
Vegan Pumpkin Mac & Cheese With Coconut Milk is a creamy and flavorful dish that combines the rich taste of pumpkin with the tropical sweetness of coconut milk, making it a delightful treat for kids.
This recipe is simple to prepare and typically takes about 20 minutes, with a moderate difficulty level that makes it accessible for even novice cooks.
Ingredients:
- 8 oz elbow macaroni (or preferred gluten-free pasta)
- 1 cup canned pumpkin puree
- 1 cup canned coconut milk
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Boil a large pot of salted water and cook the elbow macaroni according to package instructions. Drain and set aside.
- In the same pot, combine the pumpkin puree, coconut milk, nutritional yeast, garlic powder, onion powder, salt, and pepper.
- Stir the mixture over medium heat until heated through and well-combined, about 3-5 minutes.
- Add the cooked macaroni to the sauce, stirring until the pasta is fully coated with the creamy sauce.
- Serve warm, garnished with fresh basil or parsley if desired, and enjoy your delicious Vegan Pumpkin Mac & Cheese with Coconut Milk!
Cheesy Vegan Pumpkin Mac & Cheese With Cashews
Cheesy Vegan Pumpkin Mac & Cheese With Cashews is a deliciously creamy and nutty twist on the classic mac and cheese that kids will love.
This plant-based dish boasts the natural sweetness of pumpkin and the rich creaminess of cashews, making it both nutritious and satisfying. Preparation takes about 30 minutes, and with a difficulty level of moderate, it’s a fun recipe ideal for family cooking sessions.
Ingredients:
- 8 oz elbow macaroni (or preferred gluten-free pasta)
- 1 cup canned pumpkin puree
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh chives or nutritional yeast for garnish (optional)
Instructions:
- Begin by cooking the elbow macaroni in a large pot of boiling salted water according to package instructions. Drain and set aside.
- In a blender, combine the soaked cashews, pumpkin puree, nutritional yeast, garlic powder, onion powder, vegetable broth, salt, and pepper. Blend until smooth and creamy.
- Pour the cashew-pumpkin sauce into a saucepan and cook over medium heat, stirring occasionally, until warmed through (about 5 minutes).
- Add the cooked macaroni to the saucepan, stirring to coat the pasta with the cheesy sauce thoroughly.
- Serve warm, optionally garnished with fresh chives or extra nutritional yeast, and enjoy your Cheesy Vegan Pumpkin Mac & Cheese with Cashews!
Vegan Pumpkin Mac & Cheese With Spinach
Vegan Pumpkin Mac & Cheese With Spinach is a nutritious and colorful twist on the classic comfort food, perfect for kids who might be hesitant about eating their greens. This creamy dish combines the sweet flavor of pumpkin with the earthy taste of spinach, creating a delightful harmony that is both tasty and healthy.
Preparation takes about 30 minutes, and the difficulty level is moderate, making it a fantastic option for family cooking activities.
Ingredients:
- 8 oz elbow macaroni (or preferred pasta)
- 1 cup canned pumpkin puree
- 1 cup fresh spinach (washed and chopped)
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh parsley or extra nutritional yeast for garnish (optional)
Instructions:
- Cook the elbow macaroni in a large pot of boiling salted water according to package instructions. Drain and set aside.
- In a blender, combine the soaked cashews, pumpkin puree, nutritional yeast, garlic powder, onion powder, vegetable broth, salt, and pepper. Blend until smooth and creamy.
- In a large saucepan, sauté the chopped spinach over medium heat until wilted. Add the cashew-pumpkin sauce to the pan and warm it through, stirring occasionally (about 5 minutes).
- Fold in the cooked macaroni, ensuring that the pasta is thoroughly coated with the creamy sauce.
- Serve warm, garnished with fresh parsley or extra nutritional yeast if desired, and enjoy your Vegan Pumpkin Mac & Cheese With Spinach!
Gluten-Free Vegan Pumpkin Mac & Cheese
Gluten-Free Vegan Pumpkin Mac & Cheese is a delightful and creamy dish that caters to both gluten-free diets and vegan preferences. This comforting meal combines the rich flavors of pumpkin with a nutty cheese-like sauce, creating a wholesome option that kids will love.
Preparation takes about 30 minutes, and the difficulty level is easy, making it perfect for quick family dinners.
Ingredients:
- 8 oz gluten-free elbow macaroni (or preferred gluten-free pasta)
- 1 cup canned pumpkin puree
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegetable broth
- Salt and pepper to taste
- Olive oil (for sautéing)
- Fresh herbs for garnish (optional)
Instructions:
- Cook the gluten-free macaroni according to package instructions in a pot of boiling salted water. Drain and set aside.
- In a blender, combine the soaked cashews, pumpkin puree, nutritional yeast, garlic powder, onion powder, vegetable broth, salt, and pepper. Blend until smooth.
- In a large saucepan, heat a splash of olive oil over medium heat and add the blended sauce. Warm it until heated through, stirring occasionally for about 5 minutes.
- Mix in the cooked gluten-free macaroni, ensuring the pasta is well-coated with the creamy sauce.
- Serve warm, garnished with fresh herbs if desired, and enjoy your Gluten-Free Vegan Pumpkin Mac & Cheese!
Vegan Pumpkin Mac & Cheese With Sage and Nutmeg
Vegan Pumpkin Mac & Cheese With Sage and Nutmeg is a deliciously creamy and comforting dish that combines the flavors of pumpkin with aromatic sage and nutmeg.
Ideal for busy weeknights, this dish takes about 30 minutes to prepare and is easy enough for kids to help with, making it a fun family meal.
Ingredients:
- 8 oz elbow macaroni (or preferred pasta)
- 1 cup canned pumpkin puree
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegetable broth
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil (for sautéing)
- Fresh herbs for garnish (optional)
Instructions:
- Cook the elbow macaroni according to package instructions in a pot of boiling salted water. Drain and set aside.
- In a blender, combine soaked cashews, pumpkin puree, nutritional yeast, garlic powder, onion powder, vegetable broth, sage, nutmeg, salt, and pepper. Blend until smooth and creamy.
- In a large saucepan, heat a splash of olive oil over medium heat and pour in the blended sauce. Warm and stir for about 5 minutes until heated through.
- Gently fold in the cooked macaroni, ensuring it is evenly coated with the sauce.
- Serve warm, topped with fresh herbs if desired, and enjoy your Vegan Pumpkin Mac & Cheese With Sage and Nutmeg!