Vegan One Pot Pumpkin "Bacon" Mac and Cheese
The most delicious and perfect vegan mac and cheese for Thanksgiving. Made in one pot!
Servings: 6
Calories: 362kcal
Ingredients
- 1 Tablespoon Olive oil
- 4 Cloves Garlic, chopped
- 5 Ounces Vegan bacon, diced (I used Sweet Earth)
- 2 1/2 Cup Non-dairy milk, unsweetened I used oat milk
- 3 Cups Water
- 1 Cup Canned pumpkin puree
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Dried sage
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Nutmeg
- Pinch of Cayenne pepper
- 16 Ounces Pasta, shells or macaroni
- 8 Ounces Vegan cheddar style shreds, I used Violife
Instructions
- Heat the olive oil on medium high in a large non-stick pot or skillet that will fit the liquid and pasta in it.
- Add the garlic and vegan bacon to the pot and sauté, reducing heat as needed until the "bacon" is brown and crispy. About 5 minutes. Remove the "bacon" and garlic from the pot and put into a bowl. Set aside.
- Add the non-dairy milk, water and pumpkin puree to the pot and whisk to combine.
- Pour in the salt, pepper, sage, thyme, nutmeg and cayenne. Whisk to combine.
- Heat on medium and bring to a simmer. Pour in the pasta and then stir making sure the pasta is submerged in the liquid.
- Simmer the pasta, stirring frequently, until it is tender and the liquid has mostly been absorbed. Usually about 13 to 15 minutes.
- Add the vegan cheese to the pot and stir until the cheese has melted and the sauce is nice and thick.
- Put the bacon and garlic back into the pot with the mac and cheese and stir to combine.
- Taste and adjust seasonings. Serve immediately.
Video
Nutrition
Calories: 362kcal | Carbohydrates: 80g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1020mg | Potassium: 313mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6565IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 3mg