Welcome to a taste of Trinidad and Tobago and we are making it Vegan with this delightful Vegan Macaroni Pie, a beloved Sunday lunch staple that captures the essence of home-cooked comfort. In Trinbagonian households, macaroni pie is more than just a dish; it’s a cherished tradition that varies from home to home. While the classic recipe typically features buttery goodness, creamy milk, aromatic seasonings, and a generous helping of New Zealand Cheddar Cheese mixed into perfectly cooked macaroni, this vegan version reimagines the classic while keeping all the flavors and heartwarming nostalgia intact.
As many of us know, giving up dairy can be a challenge, especially when it comes to indulgent favorites like macaroni pie. This recipe brings back the yumminess to your Sunday lunch menu, using Violife Original vegan cheese to create a rich, creamy sauce that rivals traditional preparations. With the regular flavors that come with this delish pie each bite is as usual bursting with flavor.
Baked to golden perfection, this macaroni pie not only looks stunning but is also a satisfying dish that everyone from those who are dairy free and otherwise both will love. So gather your ingredients and get ready to enjoy a twist on a classic favorite that celebrates the spirit of Trinibago cuisine.
INGREDIENT DETAILS
- Long Macaroni Pasta (400 g):
A type of pasta that is typically long and tubular, such as elbow macaroni or penne but longer in length. It provides a good source of carbohydrates and is commonly used in baked pasta dishes. - Violife Original Vegan Cheese (4 cups):
Violife is a brand known for its plant-based cheeses. The Original flavor is made from coconut oil and potato starch, providing a creamy texture and mild flavor. It is free from dairy, lactose, gluten, and nuts, making it suitable for various dietary restrictions. - Plant-Based Milk (1 cup):
This can be any non-dairy milk, such as almond, soy, oat, or cashew milk. It adds creaminess to the sauce and can be chosen based on personal preference or dietary needs. - Onion (1 small):
Adds flavor and aroma to the dish. Onions are rich in vitamins and can enhance the overall taste of the cheese sauce. - Garlic (3 cloves):
Provides a robust flavor and is often used for its health benefits, including anti-inflammatory properties. Fresh garlic adds depth to the sauce. - Pimento Peppers (2):
These sweet peppers add a mild, fruity flavor and vibrant color to the dish. They can also be replaced with bell peppers if desired. - Vegan Butter (2 tbsp):
A plant-based alternative to traditional butter, used for sautéing and adding richness to the sauce. It’s often made from oils like coconut or canola. - Flour (2 tbsp):
Used to make a roux, which thickens the cheese sauce. All-purpose flour is common, but gluten-free flour can be substituted for those with gluten sensitivities. - Garlic Powder (1/2 tsp):
A convenient way to add garlic flavor without the need for fresh garlic. It complements the fresh garlic in the recipe. - Onion Powder (1/2 tsp):
Enhances the onion flavor in the dish. It’s a common seasoning that adds depth to sauces and soups. - Black Pepper (1/2 tsp):
Adds a bit of heat and flavor. Freshly cracked black pepper is often preferred for a more intense flavor. - Salt (to taste):
Enhances the overall flavor of the dish. The amount can be adjusted based on personal preference and dietary restrictions.
INGREDIENT’S & ALTERNATIVES
- Long Macaroni Pasta (400 g):
- Alternative: ziti, bucatini, sedani etc. For gluten-free options, use gluten-free pasta made from rice, quinoa, or chickpeas.
- Violife Original Vegan Cheese (4 cups):
- Alternative: Other brands of vegan cheese (e.g., Daiya, Follow Your Heart, or nutritional yeast for a cheesy flavor without the texture). If you prefer a homemade option, you can make a cashew cheese sauce or use a blend of tahini and nutritional yeast.
- Plant-Based Milk (1 cup):
- Alternative: Almond milk, soy milk, oat milk, coconut milk, or any other non-dairy milk of your choice. For a creamier texture, use full-fat coconut milk or cashew milk.
- Onion (1 small):
- Alternative: Shallots or leeks for a milder flavor. You can also use onion powder (1 tsp) if fresh onions are unavailable.
- Garlic (3 cloves):
- Alternative: Garlic powder (1.5 tsp) or shallots for a milder taste. You can also use garlic salt (reduce added salt accordingly).
- Pimento Peppers (2):
- Alternative: Bell peppers (any color) or roasted red peppers for sweetness. You can also use diced jalapeños for a spicier kick.
- Vegan Butter (2 tbsp):
- Alternative: Coconut oil, olive oil, or any other plant-based margarine. For a whole-food option, use avocado or tahini.
- Flour (2 tbsp):
- Alternative: Gluten-free all-purpose flour, almond flour, or cornstarch (use less than the original amount, about 1 tbsp, as it thickens more).
- Garlic Powder (1/2 tsp):
- Alternative: Fresh minced garlic (1 clove) or onion powder (if you want to boost the onion flavor instead).
- Onion Powder (1/2 tsp):
- Alternative: Fresh onion (1 tablespoon), shallots, or garlic powder for additional flavor.
- Black Pepper (1/2 tsp):
- Alternative: White pepper or red pepper flakes for a different flavor profile. For a milder taste, use a pinch of paprika.
- Salt (to taste):
- Alternative: Sea salt, Himalayan salt, or low-sodium soy sauce for a different flavor. You can also use lemon juice for brightness without added sodium.
MACARONI PIE (dAIRY FREE/VEGAN)
Description
Creamy, comforting, and rich vegan macaroni pie, featuring long macaroni noodles coated in a rich, velvety cheese sauce made from Violife Original vegan cheese. The vibrant colors of pimento peppers and the golden, bubbly top create an inviting presentation. Each bite offers a delightful blend of savory flavors, with the aromatic hints of garlic and onion elevating the dish. The crispy, slightly caramelized topping adds a satisfying texture, making it a perfect centerpiece for any meal. This macaroni pie is not only a feast for the eyes but also a deliciously satisfying choice for both vegan and non-vegan diners alike.
Ingredients
Instructions
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Preheat the oven to 191°C (375°F).
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Remove the macaroni from the packet and break each piece into three parts. In a pot of boiling well-salted water, add the noodles and cook according to the package specifications until al dente. Reserve 1 cup of the pasta water before draining the noodles.
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Drain the noodles and set aside.
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Roughly chop the onion and pimento. Crush the garlic. Add the onion, pimento, and garlic to a blender and blend until smooth. (You can add a tablespoon or two of water to ensure a smooth paste.)
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In a saucepan over medium-high heat, melt the butter. Once melted, add the flour and whisk until fully incorporated to make a roux. Gradually whisk in the milk and mix well until there are no lumps.
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Cook the roux for about 3 minutes on low heat or until thickened. Then whisk in the onion and pimento mixture, along with 3 cups of cheese, mixing well. Gradually add the reserved pasta water.
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Season the cheese sauce with garlic powder, onion powder, salt, and black pepper. Mix well until the cheese has melted and the sauce has thickened.
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Turn off the heat and reserve 1/3 cup of cheese sauce for topping. Add the drained macaroni to the saucepan with the cheese, mixing until combined.
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Transfer the macaroni mixture to a greased baking dish, then add the reserved cheese sauce on top. Sprinkle with paprika for color and place in the oven to bake for 20 minutes on the regular setting, finishing with 5 minutes on broil.
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Remove the dish from the oven and let it sit for 15-25 minutes to cool slightly before serving. Slice and serve with your favorite sides.
Note
- Pasta Cooking: Make sure to cook the macaroni until al dente, as it will continue to cook while baking. This helps prevent the pasta from becoming mushy.
- Cheese Sauce Consistency: If your cheese sauce is too thick, you can add a little more reserved pasta water or plant-based milk to reach your desired consistency. If it’s too thin, let it cook a bit longer to thicken.
- Flavor Adjustments: Feel free to customize the seasoning to your taste. Adding a pinch of cayenne pepper or smoked paprika can give the dish an extra kick!
- Cheese Alternatives: While Violife Original cheese works wonderfully, other brands or homemade vegan cheese sauces can also be used. Just ensure they melt well for the best texture.
- Baking Dish Size: The baking time may vary depending on the size and depth of your baking dish. A larger, shallower dish will cook faster than a smaller, deeper one.
- Cooling Time: Allow the macaroni pie to cool for 15-25 minutes after baking. This helps it set up, making it easier to slice and serve.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave, adding a splash of plant-based milk if it seems dry.
- Serving Suggestions: This macaroni pie pairs beautifully with a callaloo, stewed red beans, fresh salad and other Trinbagonian Sunday lunch staples for a balanced meal. It can also be enjoyed on its own as a hearty dish.
These notes should assist anyone making the recipe, ensuring they achieve great results.
