Jessica in the Kitchen · by Jessica Hylton★ 5.0 (9)
Vegan Pumpkin Mac and Cheese (One Skillet)
NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 34%
CARBS 57G54% OF CAL
5G FIBER38G OTHER15G TOTAL SUGAR
FAT 15G32% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet vegan mac and cheese with pumpkin purée for fall flavoring and a creamy sauce made with plant-based milk and vegan butter. It's an easy weeknight side dish.
sideamericanpasta🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups elbow macaroni
- 3 cloves garlic (minced)
- 3 cups unsweetened Silk Soy Milk
- 3 tablespoons vegan butter
- 3 tablespoons whole wheat flour
- 1 tablespoon powdered mustard
- 1/2 large onion (finely diced 1 teaspoon fine sea salt)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried sage
- 2 1/2 cups of three types of shredded vegan cheese (divided)
- 1/2 cup pumpkin puree
- parsley (for garnish)
- 3 tablespoons unsalted vegan butter (melted or olive oil)
- 1 cup whole wheat panko bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 21%·PRO 34%
CARBS 57G54% OF CAL
5G FIBER38G OTHER15G TOTAL SUGAR
FAT 15G32% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 915mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 464mg
- Calcium
- 456mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.