[VeganMoFo Day 6!] Pumpkin Rainbow Mac

Today kinda sucked, so I needed something flavorful and comforting. Pumpkin Rainbow Mac to the rescue!

First, cook yourself a pot of pasta so you’ll have it ready when your sauce is ready! I used rainbow shell noodles, because they make me ridiculously happy. Use noodles that make you happy. You can still call it Rainbow Mac even if your noodles aren’t multi-colored. As long as you know the rainbow’s there, that’s all that matters!

Prep yourself some veggies that you like, too. I like leafy green veggies best and I have a ton of fresh spinach right now, so I just used that. Whatever you like, that’s what will taste good in this! When in doubt, go with leafy greens and/or broccoli.

Also, preheat the oven to 350F if you want to bake this. You can eat it right out of the pot without baking it, but if you have the extra 20-25 minutes to spare, you can make it nice and crispy on top by baking it!

2 tablespoons Earth Balance soy butter (or vegetable oil)
6 cloves mince garlic
1 cup soy milk
3 tablespoons apple cider vinegar
1/2 cup cashew cream (soak cashews in water just a little higher than they are, then put the cashews and water in the blender. TADA!)
1 cup nutritional yeast
1/2 teaspoon dijon mustard (dry mustard is also fine)
1 3/4 cup pureed pumpkin (or 1 15oz can)
1 tablespoon sage
1 tablespoon cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
1 teaspoon smoked paprika (if you have it)
1 teaspoon black pepper (or you could just add pepper at the end when you serve it)
soy sauce or Bragg’s liquid aminos

Melt soy butter in a pot over medium-low heat. Add the garlic, give it a stir, then add the soymilk right away so the garlic does not burn. Add one tablespoon of the apple cider vinegar. Let it do its thing for a minute. It will look really weird! That’s cool, it’s supposed to do that. Give it a stir. Add the cashew cream, nutritional yeast, and dijon mustard. Give it another stir. Add the pumpkin. Continue stirring until it’s nice and smooth, then add the rest of the seasonings (sage, cinnamon, nutmeg, allspice, smoked paprika). Add the remaining 2 tablespoons of apple cider vinegar and as much soy sauce or Bragg’s as you think it needs. Remove from the heat and stir in your veggies and pasta.

If you’re baking it, dump it in a casserole dish and stick it in the oven for 20-25 minutes now.

Enjoy with your favorite hot sauce (or without, if you hate hot sauce!)

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4 Responses to [VeganMoFo Day 6!] Pumpkin Rainbow Mac

  1. Amanda says:

    Yummy! I made something similar this week, too. It’s a great dish!

  2. Julie says:

    Looks & sounds yummy! Bookmarked to try later! 🙂

  3. coldandsleepy2 says:

    This sounds so comforting and good. I hope it helped cheer you up, and I hope tomorrow sucks less!

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