Trinidad Macaroni Pie (Vegan, Gluten Free)
This Trinidadian macaroni pie is by far a family favourite. A completely vegan rendition, meaning it contains no eggs yet still delicious. A recipe that uses a combination of vegan cheeses and seasoning to make it flavoursome. Perfect to prepare on a weekday or as a holiday dish.
Servings 6 people
Calories 483kcal
Ingredients
To cook the macaroni
- 2 cups gluten free elbow macaroni (230g) I used brown rice elbow
- 1 tablespoon pink salt (15g)
Ingredients to saute
- 2 tablespoon vegan butter (15g)
- ½ small onion chopped, finely
- 1 tablespoon green seasoning (15g) (optional)
- 2 tablespoon pimento pepper (30g) chopped, finely (optional)
- 2 tablespoon brown rice flour (30g)
To make the cheese sauce
- 1½ cups almond milk (354ml) (warm)
- ½ teaspoon onion granules (2.5g)
- 2 teaspoon garlic granules (2.5g) or powder
- 2 teaspoon mustard powder (10g)
- ½ teaspoon paprika (5g) optional
- 1-2 teaspoon hot sauce (5-10g)
- a pinch of pink salt
- ¼ cup vegan cream cheese (56g)
- 3½-4 cups vegan cheese (252g-300g)
Instructions
- Preheat the oven to 375f/180C and grease a baking dish and set aside.
To cook the macaroni
- Bring a medium sized saucepan of water to the boil.
- Once boiling point has reached, add the 1 tablespoon of pink salt.
- Proceed to add the macaroni to the water.
- Stir the macaroni for the first 1-2 minutes (this will also help to prevent sticking at the bottom of the saucepan).
- Allow to cook until it is "al dente" (this should take anything from 5-7 minutes, keep in mind SOME gluten free macaroni cooks quicker then others so start to check the readiness from 4 minutes).
- Determine its readiness by removing a piece of macaroni from the saucepan using a fork and testing with your fingers (squashing it).
- Once the pasta has cooked, drain the macaroni in a colander and rinse the macaroni with cold water (this will prevent it from cooking any further) then pour into a large bowl and set aside.
Sautéing
- Melt 2 tablespoon of vegan butter, on medium heat, in a saucepan and proceed to saute the onion along with the green seasoning and pimento pepper until soft and translucent.
- Once sauteed, add the brown rice flour and whisk until it dissolves.
- Pour the almond milk into the saucepan and continue to whisk.
- Add the seasoning - onion/garlic granules, paprika, hot sauce, mustard powder and pink salt and then bring to a rolling boil (while whisking) then reduce to a simmer.
- Stir the cream cheese in first until it melts then add half of the vegan cheese until the sauce starts to thicken.
- Remove the saucepan with the cheese sauce from the stove then fold the macaroni in so that everything is combined.
- Transfer the mixture into the baking dish then sprinkle the vegan cheese on top.
- Bake for 40-45 minutes or until slightly golden brown.
Notes
- Feel free to use brown rice elbow macaroni, this is a perfect gluten free option or gluten free penne works too.
- Don't be overly concerned about the shape of the pasta, as I said penne or elbow yield the same results.
- For best results, be sure to include some vegan cream cheese too.
- Try to use a combination of vegan cheese, including some mozzarella or vegan gouda if possible.
- This is a link to the Hot Sauce and Green Seasoning that I use in the recipe.
- You are going to need a rectangular baking dish which is about 2 quartz/ 9x11 inch or 19 x 12 cm.
Nutrition
Calories: 483kcal | Carbohydrates: 82g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 2071mg | Potassium: 131mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1094IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 4mg