This Pumpkin Mac and Cheese is Liquid Gold

Plus what I ate in Palma, Mallorca

This week, Autumn hit me like a slap to the face from a wet leaf. I just got home yesterday from a gorgeous sunny holiday to Palma, Mallorca and I’ll be honest, I wasn’t emotionally prepared for the shift in weather. I’ve lived in the UK for every one of my 37 years, but somehow I always forget that Autumn here rarely involves crispy leaves and long, golden shadows. In reality it’s just three months of trying not to get trench foot.

But here’s my unlikely saviour; a bowl of pasta drenched in glossy, comforting liquid gold! It’s my Vegan Pumpkin Mac and Cheese. Pumpkin really belongs in this week’s Substack recipe. Not just because it’s October, but because it really fixes some of the issues I have with other vegan mac and cheese recipes. The starchy sweetness of pumpkin helps make a sauce that’s silky smooth, while the nutty flavours somehow add to the cheesiness of the whole dish. Not to mention the nutritional boost you’re getting with the added fibre, it’s the “hidden veggies” pasta sauce that delivers on flavour and texture.

So, as a subscriber, you can find this recipe early and ad-free at the bottom of this newsletter (you’re welcome gorge!) plus I’ve included a weekly wrap-up of what’s new on the blog, as well as a list of my top five vegan eats in Palma. If you’re a paid subscriber, you also get a downloadable/printable PDF of the Pumpkin Mac and Cheese recipe, as well as an exclusive weekly update on how my second cook book is coming along…!

If you want to upgrade to paid, you can do that here, but either way I want to say thanks for being here. You’re amazing and it means so much that people actually read this! 🥰

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OK, let’s get started with a quick wrap-up of what you might’ve missed on the blog.

Weekly Wrap

Roasted Sweet Potatoes with Vegan Maple Butter

This year I’ve been trying to develop more recipes for fall sides that are easy and versatile. Whether you’re making a simple Sunday lunch or a massive Thanksgiving spread, I want you to have options that feel elevated above the basics we’re all used to. For this one, you’ll make your own vegan maple butter and use it to roast up some deliciously sticky cubes of sweet potato. It’s ideal for big family feasts, or for meal-prep Monday. So versatile, so satisfying!

Classic Vegan Apple Crisp

Super proud of this one. If you missed it in last week’s newsletter, this vegan apple crisp is my foolproof version of the classic fall dessert. I’ve been thinking about the difference between a crisp and a crumble and it seems the main thing is just the inclusion of oats in a crisp and maybe slightly more flour in a crumble. Either way, I’m calling this a crisp because texturally it seems fitting, plus I’ve already got a crumble recipe on the blog!

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What I Ate in Palma, Mallorca

I mean, maybe a more accurate subtitle for this bit would be “What Didn’t I Eat In Palma”. I’m not sure everyone imagines Spain as being the most vegan friendly location to spend a week, and that might be true in some areas, but we were genuinely shocked by the options in Palma. This place is overflowing with vegan options.

So to keep things brief, I’m just gonna list my top 5 eats and if there’s demand, maybe I’ll share a google map with everyone? Let me know in the comments!

5. Pizza at A GoGò Pizzabar

We sort of stumbled across this spot one night while trying to find a vegan tapas bar (which turned out to be a wild goose chase). This place isn’t vegan but boasts such an inclusive menu, we felt so well catered for. They make their own fermented vegan cheeses including burrata (which are delicious) and also take good care of their gluten-free and nut-free guests. Such a great spot. I’d recommend the pizza that’s topped with their homemade vegan sobrasada.

4. Alubia Bowl at Alubia

This place is 100% vegan and is such a great, reliable spot for breakfast, brunch or lunch. It was round the corner from our hotel so naturally we got takeaway lunch for by the pool pretty much every day. It’s not the cheapest place, but their portions are big and so, so tasty! We fell in love with the Alubia bowl which included brown rice, roasted carrots, sweet potato, grilled mushrooms, homemade crispy rice balls, caramelised onions and salad. Filling but feels super healthy and packed with veggies.

3. White Grape Sorbet at Mr McCoy’s Island Ices

Ok so this one technically isn’t in Palma, but it’s still worth the visit. We took the antique wooden train from Palma to Soller (which I’d strongly recommend for the views alone) and sat right there outside the station was Mr McCoy’s Island Ices. They’re not vegan but all of their sorbets are, and good lord are they delicious. The white grape option was really really good. Not too sweet, and they come in the cutest little cone cups (which are also vegan).

2. Tofu Scramble Toast at Mama Carmen’s

We popped in here for a breakfast one day, assuming they’d have a few vegan options. Turns out the whole place is vegan. We had the cheese and ham croissant (stunnin!) and the tofu scramble toast. It came with sliced figs, avocado, shaved cucumbers

and honestly was so delicious. I love a good tofu scramble on holiday, because hotel breakfasts are usually kinda egg-heavy, and this one delivered. Also the staff were so nice!

1. All the Vegan Gelato at Rivareno

I know, it feels like a cop-out to do two gelatos in a list of five eats, but you’ll have to find some way to handle it. Because honestly, this was the best vegan gelato I’ve ever tasted. We tried a bunch of flavours (they had over 10 vegan options in every location we visited) but most worthy of mention are the pistachio and the bacio (chocolate hazelnut). I’ve never tasted a creamier gelato - vegan or otherwise, and the nutty flavours of these two was somehow all natural and yet borderline supernatural. Also worthy of note: the fig and coconut sorbets. Sorbet seems like the wrong word because they weren’t watery or icy. They were silky smooth and so, so creamy. Oh, and all their cones are vegan too!

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Recipe: Vegan Pumpkin Mac and Cheese

Ingredients

• 12 oz (340 g) pasta of your choice (spaghetti, rigatoni, or fettuccine work well)

• 30g (2 tbsp) vegan butter (or olive oil, if preferred)

• 2 garlic cloves, minced

• 265g (1 cup) canned pumpkin puree

• 2 tbsp white miso paste

• 2 tbsp tomato puree

• 240 ml (1 cup) plant-based milk, unsweetened and unflavoured

• 3 tbsp nutritional yeast 

• 1 tbsp lemon juice

• 1/2 cup (120 ml) water

• 2 tbsp tapioca starch

• 1 tsp onion powder

• Salt and pepper to taste

• 1 tbsp fresh sage, finely chopped (plus extra leaves for garnish if desired)

• Pinch of chili flakes (optional, for serving)

For the Baked Variation Topping:

• 2 tbsp melted vegan butter

• 75g (1/4 cup) panko breadcrumbs

• 1 tsp flaky sea salt

• 1 tsp dried sage

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.

2. In a large saucepan, melt the vegan butter over medium heat. Add the minced garlic and sauté until fragrant and softened, about 1-2 minutes.

3. In a blender, combine the canned pumpkin puree, white miso paste, tomato puree, unsweetened, unflavoured plant-based milk, nutritional yeast, lemon juice, 120 ml of water, tapioca starch, and salt and pepper. Blend until completely smooth.

4. Pour the blended sauce into the saucepan with the cooked garlic. Stir constantly over medium heat until the sauce thickens and becomes glossy, about 3-5 minutes.

5. Add the cooked pasta to the thickened sauce and toss until well coated. Adjust consistency with reserved pasta water if needed.

   Top with finely chopped fresh sage and a pinch of chilli flakes if desired.

Baked Variation:

1. Mix together the melted vegan butter, panko breadcrumbs, flaky sea salt, and dried sage.

2. Transfer the prepared mac and cheese to a baking dish, sprinkle the breadcrumb mixture evenly on top, and bake in a preheated oven at 200°C (400°F) until golden brown and bubbling, about 15-20 minutes.

And that’s it! Fast-tracked glossy pumpkin pasta that’ll change your life! Thanks for reading and be sure to let me know if you make this recipe!

Paid subscribers: keep reading! Your downloadable/printable recipe PDF and an update about my next cookbook in Cookbook Diary!