Cook Time:30-45 minutes
Spicy 'Breadcrumb' Topping
- 1/2 bag Jalapeno Lentil Chips
- 2 Tbsp vegan butter, melted
- 1 jalapeno, sliced
Pumpkin Mac & Cheese
- 16oz pasta (GF if needed)
- 2 Tbsp vegan butter
- 1 medium sweet onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno, chopped
- 1 cup soaked cashews (soaked overnight or bring to a boil and then simmer for 20 minutes)
- 1, 15oz can pumpkin puree
- 3/4 cup vegetable stock
- 1/3 cup nutritional yeast
- 3 Tbsp lemon juice
- 1 Tsp salt
- Optional: 1/4 Tsp cayenne
1. Start by making your breadcrumb topping. To a food processor/high-powered blender, add ½ bag Jalapeno Lentil Chips. Blend for ~30 seconds.
2. Heat a medium non-stick pan over medium heat and melt 2 tbsp vegan butter. Once browned, add ‘breadcrumbs’. Cook for 3-5 minutes, or until breadcrumbs are fully toasted. Set aside.
3. To the same pan, melt 2 tbsp vegan butter over medium heat. Add chopped onion, garlic, and jalapeno, cooking until the onions start to brown, ~5-8 minutes.
4. To a Vitamix, add cooked onion/garlic/jalapeno along with remaining ingredients. Blend on medium high for 3-5 minutes, or until sauce has reached a smooth consistency.
5. Cook pasta according to package instructions and/or until al dente. Add cooked pasta back to the large pot along with Mac & Cheese sauce. Stir to combine.
6. To a large baking dish, add Spicy Pumpkin Mac & Cheese. Sprinkle with toasted ‘breadcrumbs’ and extra sliced jalapeno. Serve warm and enjoy!
Recipe and photo by The Mindful Hapa
For more delicious recipes by Casey, visit The Mindful Hapa
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