This Creamy Vegan Pumpkin Mac-and-Cheese Is Filled With Protein and Gut-Friendly Probiotics

According to Candice Kumai, chef, author, and Well+Good Council member, being vegan on Thanksgiving shouldn’t mean being stuck with a plate full of Brussels sprouts—though they can be pretty yummy. She makes this ultra-rich macaroni and “cheese” recipe in place of a turkey for vegan guests—and swears there are no complaints.

“Once you make this, there’s no turning back.”

“Once you make this, there’s no turning back,” says Kumai. The creamy sauce is made from a velvety-smooth, incredibly creamy base of coconut and pumpkin puree. You’ll also add delicious umami flavor by incorporating a combination of miso and nutritional yeast, two probiotic-rich ingredients that help balance your gut microbiome and boost your digestion. Finally, breadcrumb topping makes it extra crave-worthy (and who doesn’t love a crispy first bite?).

The recipe is flexible, from the pumpkin—start from scratch, or use canned—to the pasta. “I love using shells or penne in my mac and cheese, but feel free to use elbow macaroni or whatever pasta you’d like,” says Kumai. “You could also swap in whole wheat or gluten-free pasta.”

Keep reading to get the recipe—and don’t plan on leftovers.

Candice Kumai’s vegan mac and cheese recipe with pumpkin

Serves 8

Ingredients
Coconut oil or olive oil cooking spray, for pan1 medium pumpkin, peeled, halved, seeded, and chopped into 1-inch cubes (or substitute organic canned pumpkin, about 22 ounces or 1 1/2 cans)4 to 6 garlic cloves, peeled2 sprigs fresh thyme22 ounces coconut milk (about 1 1/2 cans)3 Tbsp organic miso pasteCoarse salt4 cups pasta shells or penne, cooked and drained1⁄4 cup plus 2 Tbsp nutritional yeast

For the breadcrumb topping1/2 cup panko breadcrumbs1 Tbsp granulated garlic powder1/4 tsp sea salt1/2 cup finely chopped kale or parsley leaves2 Tbsp nutritional yeast (optional)

1. Preheat the oven to 375°F. Lightly coat a 9 x 13-inch pan with coconut oil or olive oil cooking spray.

2. In a large saucepan, combine the pumpkin, garlic, thyme, coconut milk, and miso. Season with salt. Cook over medium heat, uncovered, stirring occasionally, and making sure the all the pumpkin is submerged. Simmer until the pumpkin is fork-tender, about 30 minutes. Remove and discard the thyme sprigs. Carefully place the squash mixture in a powerful blender and purée until smooth.

3. Meanwhile, cook pasta in salted water until just al dente. Drain and rinse with cool water. Spread pasta in the prepared pan and pour the pumpkin-coconut milk purée over the pasta. Gently fold in the nutritional yeast and mix well to combine, ensuring that all noodles are coated. Cover the dish with aluminum foil and bake, about 30 minutes, until bubbling and cooked through.

4. Meanwhile, in a small bowl, combine all topping ingredients.

5. Remove pasta from the oven, uncover, and sprinkle with breadcrumb topping. Broil on high, two to three minutes, until breadcrumb topping is golden brown.

While you’re prepping for Thanksgiving, check out this sweet potato and okra side dish and all the ways to incorporate avocados.