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Forfatterens bildeTiril Glasø Holseter

Pumpkin mac and cheese

This is going to be my first year celebrating Thanksgiving. We don't normally do that in Norway, but we do have a name for it. Which is translated into autumn thanks party, I prefer Thanksgiving. So this is my new series where I am making vegan Thanksgiving recipes. Hopefully I can inspire others to also celebrate Thanksgiving this year. Invite your friends to vegan food and talk about what you're grateful for.

Recipe for 4-6 people as a side dish


This is what you need:

  • 250 grams macaroni

  • 3 dl nutritional yeast

  • 1 liter plant milk (I used soy or use coconut for a more junk food one)

  • 1 tablespoon salt

  • 0.5 tablespoon pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon onionpowder

  • 4 tablespoons cornstarch or tapioca starch

  • 1/2 big pumpkin or 1 small pumpkin

  • 1.5 dl breadcrumbs


This is what you do:

  1. Start by cooking your macaroni in water in a casserole with salt, as long as it says on the back of the packaging. Drain off the water when it's done.

  2. Make a cheese sauce by putting nutritional yeast, plant milk, salt, pepper, garlic powder, onion powder and cornstarch/tapioca starch in a casserole. Whisk it all together. Then bring it to a boil while whisking. It it's done when it has thickened. Set the cheese sauce to the side.

  3. Put the oven at 225 celcius. Then cut open the pumpkin and take out what inside. Then peel it and cut it into small pieces.

  4. Put the pumpkin on a baking sheet on a big pan with a little high edges. Have the cooked macaroni over the pumpkin and pour over the cheese sauce. Top with breadcrumbs and put it in the oven for 15-20 minutes. Serve as a side dish and enjoy!


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