• 4- 1/2 lb Sweet Potatoes Washed/Scrubbed
  • 1 1/2 C Dried Pasta
  • 1 C Baked Pumpkin Puree not pumpkin pie mix
  • 1/2 C Vegetable Broth
  • 1/3 C Raw Cashews soaked for 1-2 hours or for 20 minutes in boiling water
  • 3 T Nutritional Yeast
  • 1 Clove of Garlic
  • 1/2 T Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Chipotle Flakes
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Liquid Smoke
  • 1/2 tsp Sea Salt
  • 1/4 tsp Turmeric for color
  • 1 C Packed Kale Chopped with Stems Removed
  • 3/4 C Tomato Diced
  • 1/3 C Yellow Corn Kernels
  • 1/4 C Green Onion Diced (plus more for garnish, which is optional)


Step 1
Preheat the oven to 375ºF. Wrap each sweet potato, separately, in foil and bake for 35-45 minutes or until they are fork tender.

Step 2
While the sweet potatoes are roasting, start cooking the pasta by following the directions as the package describes (cooking times are different on most).

Step 3
Take the pumpkin, cashews, veggie broth, nutritional yeast, garlic, lemon juice, mustard, chipotle flakes, paprika, liquid smoke, sea salt and turmeric in a blender or food processor and puree until completely smooth.

Step 4
Once the pasta is done cooking, drain and rinse with cold water. Place the pot back on the stove, over low-medium heat. Pour the cheese sauce into the pot, and add the kale, tomato, corn and green onion, as well. Stir it all together and cook for 3-5 minutes, or until the kale is wilted. Add salt and pepper to taste, if desired.

Step 5
Next, lower the heat and cover the pot until the sweet potatoes are done, if they aren’t already.

Step 6
Once the potatoes are done take them out of the oven and wait 5-10 minutes for them to cool, then unwrap, slice down the center to split and, if you have it, sprinkle a pinch of smoked salt over the potatoes.

Step 7
Stuff the Mac-n-cheeze into the sweet potato, garnish with reserved green onion and serve!

Enjoy Your Vegan Stuffed Mac