Birthday potlucks call for quick-cooking after-work casseroles. birthday potlucks in late october call for quick-cooking after-work casseroles with PUMPKIN. And that's how I got the idea for vegan pumpkin mac & cheese.
October Mac
1 lb tubular pasta of your choice
3 tbs earth balance + 2 tbs
2 tbs all purpose flour
2 cups unsweetened soy milk
pinch of nutmeg, salt & white pepper
1 cup mozzarella daiya cheese
1 can organic pumpkin puree
15-20 vegan "buttery round" crackers (i like these)
5-6 fresh sage leaves
1. Boil pasta til slightly underdone, about 2 minutes shy, according to package directions. Drain, set aside.
2. Melt 3 tbs earth balance in saucepan on medium heat while soy milk comes to temperature in separate pan.
3. When margarine is melted, whisk in flour until loose paste is formed. Cook 1 minute on medium flame. Slowly whisk in warmed soy milk, about 1/4 cup at a time, whisking with each additional measurement.
4. Once all milk is incorporated, turn up heat until bubbly. Stir in 1 cup cheese, nutmeg salt and pepper. Turn off heat.
5. Stir in pumpkin puree until totally combined. If sauce is too thick at this point, loosen with additional soy milk or veg stock if on hand.
6. Combine pasta with pumpkin sauce and add into casserole dish. Top with crushed crackers and finely minced sage leaves. Top with additional butter.
At this point, I packed up my dish and transported it to a friends house for birthday potluck. Once there, I shoved it into a preheated 400 degree oven for about 15-20 minutes until nicely browned on top and bubbly. This went fast! Enjoy and feel free to experiment with other vegetable purees, it's a great way to sneak in some fiber to an otherwise indulgent dish.
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