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Ingredients
  • 4 vegan Italain sausage links, I used Field Roast
  • 2 tbsp olive oil
  • 1 lb mushrooms
  • ½ large yellow onion
  • 4 cloves garlic
  • 4 large sage leaves
  • 4½ cups chopped kale
  • 1 lb rigatoni pasta
  • 1 cup vegan mozzarella cheese, I used VioLife
  • subheading: For the Sauce:
  • 4 tbsp vegan butter, I used Earth Balance sticks
  • 5 tbsp all purpose flour
  • 2 cups veggie broth
  • 1 cup canned pumpkin, I used Libby's
  • 1 can coconut milk
  • 1¼ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp allspice
  • ⅙ tsp cayenne, or ¼ tsp for a little more kick
Steps
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