Vegan Pumpkin Spice Mac & Cheese
My inner American has seemingly sprouted because i’m in full fall spirit, sharing a few of my favourite classic dishes as well as some new recipes that’ll sure turn into beloved staples. So what’s on the cards today? Only the most scrumptious, vegan Autumn inspired version of a true global obsession. Any guesses (apart from just reading the title)?
Mac & Cheese, you betcha! But what better way to enjoy what has become a rather mass produced and consumed fast food product than in a healthy, vegan alternative with all the comfort food aspects you may crave. Bio macaroni is blanketed with ribbons of vegan béchamel sauce that’s been naturally dyed with pureed pumpkin. Popped into the oven to melt the vegan cheese and transfer the additional sprinkle of breadcrumbs into a golden crunch, texturised sensation. Mouth drooling yet?
Pumpkin puree
For many pumpkin based recipes, I prefer to make my own pumpkin puree as it’s much easier than you may think, if you have a high speed food processor on hand. Without a food processor you will not achieve the silky, chunckless and emulsified texture you want and need. With a food processor, means easy business and often cheaper than buying pre-pureed, jarred or canned, pumpkin. Don’t forget that when YOU make your own puree, YOU are buying FRESH pumpkins in the heart of their seasonal prime. Buying pre-pureed pumpkin means THEY are ensuring year round pumpkin puree that are often used with not so fresh pumpkins, often unripe (less natural flavour) and much, MUCH more expensive pumpkin due to often being grown in-house or with fake UV lights. All-in-all, it’s a much cheaper process for you to puree your own pumpkin than buy it, also leaving you with more than double the quantity. In other words, more bang for ya buck.
It’s as simple as roasting and blitzing the pumpkin with water to achieve a perfect smooth bright orange puree (it looks a bit like baby food). With one whole pumpkin, you can make 2-3 pumpkin recipes depending on how much puree is needed per recipe. I would suggest to freeze the remaining puree which you do not use in the recipe and it is as simple as removing from the freezer at least 6 hours before needing it for the next recipe. To make 2-3 recipes and only spending 2-3€ on the pureed pumpkin is a win-win - this is much cheaper than buying canned or jarred pre-pureed pumpkin in which they often contain preservatives or other nasties.
If you do not have a high speed food processor, you can blitz the pumpkin with water in batches in a small hand held blended. If you do not have any of these, then buy it. It really isn’t a bit deal to buy it when you cannot make it yourself. I just encourage people to try making EVERYTHING WHEN POSSIBLE. When it isn’t possible, then this is not a problem as well. Trust me, it’s better buying the puree than missing out on this fall staple.
Adding Apples
To put it bluntly, this part is not essential. If you don’t have apples on hand or prefer not to use apples, leave it out. This step just adds a little moisture to the middle and bottom of the cake which is the part that often dries out in cake baking. The apples also give the loaf a bit of natural sweetness and the baked apple flavour compliments the nutty spices in the cinnamon, nutmeg and all spice. Plus, who doesn’t love the combination of pumpkin, apples and spices in an Autumn dish?
Big Loaf means Storing is Essential
As the heading states, this is a large loaf cake so storing it is essential unless of course you make it for an event and the whole thing is gobbled up in one (also highly recommended).
So, what’s the best way to store the loaf so you can enjoy it days or weeks later? Simple, slice the loaf up, place parchment paper between each slice as well as on the outer surfaces. Place into ziplock or freezer tight bags and freeze. I always suggest Pely because not only are their products are amazing in quality and variety but they are also environmentally friendly - a double tick for sure.
To keep for a few days, keep in an airtight container, in a dry cupboard space, without pre-slicing the loaf and it will keep perfectly for 2-3 days. I would suggest to place the loaf in the microwave or warm up on the pan plus add a blob of butter, if you eat the loaf after 3 days as it takes the slight dryness away and add a little moisture back. It will be as good as new, I promise.
Please do not keep it longer than 5-6 days in an airtight container out in room temperature, the best is to place it in the fridge after 4 days to extend the life slightly longer. The room temperature can grow mould in dry temperatures when left for 4 plus days.
Not a Mac fan?
If you are not a Mac fan but love a good pumpkin spice dish, there is room for change so you can still enjoy this bad boy. You can substitute with any type of pasta you prefer or have on hand. There is no real reason we have chosen to use macaroni here apart from keeping it kinda traditional and known to people. Mac and cheese has become a staple in the American culture, and thus a global sensation. We now have instant Mac, microwavable Mac, bio Mac, none Mac Mac, lentil Mac, vegan Mac, gluten free Mac. You name it, Mac has it. The way the macaroni pasta is shaped, it is perfect for absorbing and cradling sauce so when you get a bite, there are small pools of flavour nestled ready to poke those taste buds.
Spiral pasta, tube pasta or fusilli are other pasta types that would work if you have these awaiting use in the cupboard. You can also make spaghetti with the base sauce, leaving out the baking part for a delicious and vegan Autumn spaghetti dish. Now that I am thinking about it, you can bake spaghetti (seems like a very #treatyoself meal) but it would end up a bit like a 2 year old’s end of mealtime mess. I also love using lentil pasta or chickpea pasta for a gluten free alternative (try AM Sport for they great range).
Anyway, that’s all from me. I hope you enjoy this one and don’t forget to tag me with any creations you make of mine.
Cecile
xxx
Pumpkin Spice Mac & Cheese
Ingredients
1 pumpkin, chopped roughly
300 grams macaroni
2 tbsp vegan butter
2 tbsp all purpose flour
1 tsp salt
1 cup vegan mozzarella or mozzarella
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp all spice
2 tbsp breadcrumbs
To serve; spring onions, chilli flakes,
Method
Preheat the oven to 200℃ and line a baking tray with parchment paper. Place the cut pumpkin on the tray and bake for 20-25 minutes or until soft and slightly brown. Remove from the oven and place into a food processor. Blitz with 1 cup of water until smooth. Empty into a container - you will only need about 1 and a half cups of the puree for this recipe.
In a small saucepan, melt the butter along with the salt. Add the flour once melted and mix the four until it is coated by the butter. Immediately add half the milk, mix until thick. Add half the water and mix until thick. Repeat until the milk and water has been used. The end result should be smooth and creamy (pourable but not not to liquid). Add the cheese and 1 and a half cups of pumpkin puree into this and mix until evenly combined.
Cook the macaroni according to the instructions. Drain and keep 1 cup of the cooking water. In a large pot, place the cooked pasta along with the pumpkin béchamel sauce. Mix well until evenly coated.
Place contents into a large or two medium oven proof dishes. Top with breadcrumbs and a sprinkling of extra cheese (optional). Bake for 10-15 minutes at 200℃ until golden brown and bumbling.
Serve hot with spring onions and chilli flakes for a kick.
