Trinidad Macaroni Pie (Vegan, Gluten Free)

6 standard portions

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Ingredients

• 2 cups gluten free elbow macaroni ((230g) I used brown rice elbow)
• 1 tbsp pink salt ((15g))
• 2 tbsp vegan butter ((15g))
• ½ small onion (chopped, finely)
• 1 tbsp green seasoning ((15g) (optional))
• 2 tbsp pimento pepper ((30g) chopped, finely (optional))
• 2 tbsp brown rice flour ((30g))
• 1½ cups almond milk ((354ml) (warm))
• ½ tsp onion granules ((2.5g))
• 2 tsp garlic granules ((2.5g) or powder)
• 2 tsp mustard powder ((10g))
• ½ tsp paprika ((5g) optional)
• 1-2 tsp hot sauce ((5-10g))
• a pinch of pink salt
• ¼ cup vegan cream cheese ((56g))
• 3½-4 cups vegan cheese ((252g-300g))

Method

1. Preheat the oven to 375f/180C and grease a baking dish and set aside.
2. Bring a medium sized saucepan of water to the boil.
3. Once boiling point has reached, add the 1 tbsp of pink salt.
4. Proceed to add the macaroni to the water.
5. Stir the macaroni for the first 1-2 minutes (this will also help to prevent sticking at the bottom of the saucepan).
6. 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).
7. Determine its readiness by removing a piece of macaroni from the saucepan using a fork and testing with your fingers (squashing it).
8. 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.
9. Melt 2 tbsp 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.
10. Once sauteed, add the brown rice flour and whisk until it dissolves.
11. Pour the almond milk into the saucepan and continue to whisk.
12. 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.
13. Stir the cream cheese in first until it melts then add half of the vegan cheese until the sauce starts to thicken.
14. Remove the saucepan with the cheese sauce from the stove then fold the macaroni in so that everything is combined.
15. Transfer the mixture into the baking dish then sprinkle the vegan cheese on top.
16. Bake for 40-45 minutes or until slightly golden brown.