Bajan Vegan Macaroni Pie Recipe Easy and Delicious Guide

Macaroni pie is a beloved Caribbean comfort food, and the Bajan version takes this classic dish to a whole new level. Traditionally rich and cheesy, this pie is a staple at many Barbadian family gatherings and celebrations.

But what if you want to enjoy this flavorful dish while sticking to a vegan lifestyle? That’s where this Bajan vegan macaroni pie recipe comes in!

This delicious, plant-based twist captures all the creamy, spicy, and savory elements of the original without any dairy or animal products. Whether you’re a longtime vegan or just looking to try something new, this recipe is guaranteed to satisfy your cravings and impress your guests.

With simple ingredients and easy-to-follow steps, you can whip up this vibrant dish any day of the week. Let’s dive in and explore how to bring this Caribbean classic to your kitchen in a healthy, cruelty-free way!

Why You’ll Love This Recipe

This Bajan vegan macaroni pie is a fantastic blend of traditional flavors and wholesome plant-based ingredients. It’s creamy, cheesy, and packed with spices that give it that unmistakable Caribbean kick.

The best part? It’s completely dairy-free, using vegan cheese and plant-based milk to create that luscious texture.

The recipe is versatile, straightforward, and perfect for meal prep or a hearty family dinner. Plus, it’s a great way to sneak more protein and fiber into your diet through legumes and whole grain pasta options.

Whether you’re serving it as a main or a side, this macaroni pie will quickly become a staple in your recipe collection.

For more comfort food inspiration, you might want to check out my Half Runner Beans Recipe or the delightful Kodiak Banana Muffins Recipe.

Ingredients

• 2 cups elbow macaroni (use whole wheat or gluten-free if preferred)
• 1 ½ cups unsweetened plant-based milk (almond, soy, or oat milk work well)
• 1 cup vegan cheddar cheese, shredded
• ½ cup nutritional yeast (for cheesy flavor)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• 1 tsp mustard powder
• 1 tbsp tomato paste
• 1 tsp hot pepper sauce (adjust to taste)
• 1 cup cooked pigeon peas or kidney beans (optional, for added protein)
• 2 tbsp olive oil
• Salt and black pepper to taste
• Breadcrumbs (optional, for topping)
• Fresh parsley, chopped (for garnish)

Equipment

• Large pot for boiling pasta
• Medium saucepan
• Mixing bowl
• Whisk
• Baking dish (8×8 inches or similar)
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board

Instructions

1. Preheat your oven to 350°F (175°C). Grease your baking dish lightly with olive oil.
2. Cook the elbow macaroni in a large pot of salted boiling water according to package directions until just al dente. Drain and set aside.
3. While the pasta cooks, heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the tomato paste, smoked paprika, turmeric, mustard powder, and hot pepper sauce. Cook for 2 minutes to combine the flavors.
6. Pour in the plant-based milk slowly while whisking to avoid lumps. Cook gently, stirring continuously, until the sauce thickens slightly (about 5-7 minutes).
7. Remove the saucepan from heat and stir in the vegan cheddar cheese and nutritional yeast. Season with salt and black pepper to taste.
8. Mix the cooked macaroni and cooked beans (if using) into the cheese sauce until everything is evenly coated.
9. Transfer the mixture to the prepared baking dish. Smooth the top with a spatula.
10. Optionally, sprinkle breadcrumbs on top for a crunchy crust.
11. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbling.
12. Remove from oven and let cool for about 10 minutes before slicing.
13. Garnish with fresh parsley and serve warm.

Tips & Variations

Tip: For an extra smoky flavor, try adding a dash of liquid smoke or smoked paprika. If you prefer a creamier texture, stir in some vegan cream cheese or cashew cream before baking.

You can swap out elbow macaroni for other pasta shapes like shells or penne. Adding sautéed bell peppers or spinach will boost the veggie content and add vibrant color.

If you’re not vegan but want a lighter option, try this macaroni pie with reduced-fat cheese and milk.

Nutrition Facts

Serving Suggestions

Bajan vegan macaroni pie shines as a main dish or comforting side. Pair it with a crisp green salad tossed in a tangy vinaigrette for a balanced meal.

You can also serve it alongside steamed callaloo or a fresh mango salsa to add a tropical flair.

For a classic Caribbean vibe, try it with fried plantains or roasted vegetables. And if you love baking, this pie makes a wonderful companion to Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for dessert.

Conclusion

This Bajan vegan macaroni pie recipe offers the perfect way to enjoy a beloved Caribbean favorite while staying plant-based. It’s rich, flavorful, and filled with wholesome ingredients that nourish your body and satisfy your taste buds.

Whether you’re making it for a family gathering, a potluck, or just a cozy night in, this dish delivers all the warmth and comfort you expect from macaroni pie.

Don’t be afraid to experiment with the spices and add your favorite veggies to make it uniquely yours. And if you enjoyed this recipe, be sure to explore more delicious options like the Glazed Twist Donut Recipe or the hearty Green Chile Cheese Bread Recipe for your next culinary adventure!

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