Vegan Pumpkin Mac n Cheese
- Contains mustard
Ingredients
- 2 pints 1.25L cold vegetable stock or water, divided
- 14oz macaroni
- 1 tablespoon olive oil
- 2 tablespoons vegan butter
- ½ small onion, peeled, finely chopped
- 3 cloves garlic, peeled, minced
- 15 sage leaves, finely chopped
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon freshly grated nutmeg
- 1 can (400g) pumpkin puree
- 5oz vegan cream cheese
- 4 tablespoons nutritional yeast
- 2 teaspoons brown sugar or maple syrup
- 1 teaspoon red wine vinegar
- 1 teaspoon English mustard
- Sea salt, as desired
- 3oz vegan Parmesan, for serving
- 1/2 oz fresh herbs, roughly chopped for serving
Instructions
Step 1
In the cooking pot, add 1L cold vegetable stock, macaroni, olive oil and stir to combine. Close the lid and move slider to PRESSURE position. Make sure the pressure release valve is in the SEAL position. Select PRESSURE. The temperature will default to HIGH, which is the correct setting. Set time to 4 minutes. Use the dial to select PRESSURE RELEASE and select NATURAL RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 12 minutes before cooking begins).
Step 2
Drain pasta, rinse in cold water, and set to one side. Break apart any clumps of pasta if necessary.
Step 3
Wipe out cooking pot. Move slider to AIR FRY/HOB position. Select SEAR/SAUTÈ and set to 4. Select START/STOP to begin. Add vegan butter and leave to pre-heat for 3 minutes before adding the onion, garlic, sage, paprika, dried thyme, black pepper and freshly grated nutmeg. Cook for 1 to 2 minutes until softened, stirring regularly.
Step 4
Stir in reserved 250ml cold vegetable stock and remaining ingredients, except for the vegan Parmesan and fresh herbs. Add the cooked macaroni and stir until warmed through.
Step 5
Serve immediately with vegan Parmesan and chopped fresh herbs, if desired.