Day 336.
It’s our last day of leftover “turkey” and I decided to make something that the kids should love: Vegetarian Turkey Mac and Cheese. This is a pretty simple dish using leftover Quorn Turk’y Roast (or Tofurky for a vegan version), fresh carrots and roasted onions. I’m also using a blend of Homemade Cheese Sauce Powder and pumpkin puree for the sauce.
Vegetarian Turkey Mac
Ingredients
1/2 pound elbow macaroni
2 carrots, peeled and diced
1/4 cup Homemade Cheese Sauce Powder
1/2 cup milk or soy milk
1/4 cup pumpkin puree
1 cup “turkey,” cubed small
1/2 cup roasted onions, diced
House seasoning or salt and pepper, to taste
Method
Boil macaroni per package instructions.
With 6 minutes left, add diced carrots to water.
Heat cheese sauce powder, milk or soy milk, and pumpkin puree over medium heat for about 5 minutes.
When pasta is done, strain and add pasta and carrots back to the pot.
Mix in “turkey” and onions.
Pour in sauce, mix and season to taste.
The Results
Goose really loved this and I thought it was good also. The pumpkin puree really made the cheese sauce delicious.
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Vegetarian Turkey Mac
Vegetarian Turkey Mac and Cheese is a simple dish using leftoverTurk'y Roast, carrots and roasted onions, with cheese and pumpkin puree for the sauce.
Ingredients
- 1/2 pound elbow macaroni
- 2 carrots, peeled and diced
- 1/4 cup Homemade Cheese Sauce Powder
- 1/2 cup milk or soy milk
- 1/4 cup pumpkin puree
- 1 cup "turkey," cubed small
- 1/2 cup roasted onions, diced
- House seasoning or salt and pepper, to taste
Instructions
- Boil macaroni per package instructions.
- With 6 minutes left, add diced carrots to water.
- Heat cheese sauce powder, milk or soy milk, and pumpkin puree over medium heat for about 5 minutes.
- When pasta is done, strain and add pasta and carrots back to the pot.
- Mix in "turkey" and onions.
- Pour in sauce, mix and season to taste.