AuthorMark MontfortYields4 ServingsCategoryCaribbean, South American
In Guyana, macaroni pie is a staple dish at Sunday dinners and an easy way to add colour, texture, and flavour to the dinner table. Its aroma is one that instantly makes you hungry when entering the kitchen and its creamy, cheesy texture infused with spices tingle the taste buds and opens the appetite.
I decided to pair this macaroni pie with barbecued portobello mushrooms because BBQ goes well with macaroni as the contrast in flavours balances out the meal. It’s a match made in heaven! Welcome to Chef Monty’s Sunday dinner, vegan style.
Ingredients
Directions
Boil or steam the potatoes and carrots for about 20 minutes or until soft.
Drain them and add them to a blender.
Add all the remaining ingredients and blend until smooth.
Fill a large pot with two litres of water and bring to boil. Add a pinch of salt to the water.
Add elbow macaroni and cook for five to ten minutes.
To make hydrated flaxseed powder, add water to the flaxseed and set it aside. (the water will activate the flax powder.
While the macaroni cooks, start the bechamel sauce by melting the butter in a saucepan. Once the butter has melted, add flour, and stir in with the butter. As you stir, slowly pour the milk into the mixture while stirring. Stir until the flour is cooked. Stir constantly to prevent the flour from burning.
Add shredded mozzarella and cheddar cheese and mix until cheese is melted to a smooth consistency. Add milk if needed.
Once macaroni is cooked, drain and rinse under cold running water. This will stop the pasta from cooking.
Place paste in a mixing bowl, add butter and stir to keep the pasta loose. Add onion and garlic powder, vegetable, and all-purpose seasoning along with hydrated flax powder and green onions. Mix well.
Add béchamel sauce and half of the vegan cheez to macaroni and mix well.
Use olive oil to grease the casserole pan. Add macaroni mixture to the pan and spread evenly.
Pour the remainder of the vegan cheez sauce on top of macaroni and spread evenly as well.
Bake uncovered for 20 - 25 minutes at 350 degrees until golden brown.
Let it cool for about 5 – 10 minutes before serving.
Wash and chop all ingredients.
Add to blender and blend.
In a large bowl wash the mushrooms. Gently dry mushrooms with a clean rag or paper towel
Add green seasoning, vegetable seasoning, all-purpose seasoning onion powder, garlic powder and salt and gently massage the seasonings over the mushrooms. Cover bowl with plastic wrap place in refrigerator to marinate overnight.
Roast mushrooms for 25-30 minutes at 375 degrees until tender.
In a small bowl, mix barbecue sauce, ketchup, and the rest of the seasoning.
Once mushrooms are done roasting, dip the mushrooms in the barbecue sauce mixture, giving them a nice coating.
Place mushrooms back in the oven for five minutes.
Take them out and serve.
Ingredients
Directions
Boil or steam the potatoes and carrots for about 20 minutes or until soft.
Drain them and add them to a blender.
Add all the remaining ingredients and blend until smooth.
Fill a large pot with two litres of water and bring to boil. Add a pinch of salt to the water.
Add elbow macaroni and cook for five to ten minutes.
To make hydrated flaxseed powder, add water to the flaxseed and set it aside. (the water will activate the flax powder.
While the macaroni cooks, start the bechamel sauce by melting the butter in a saucepan. Once the butter has melted, add flour, and stir in with the butter. As you stir, slowly pour the milk into the mixture while stirring. Stir until the flour is cooked. Stir constantly to prevent the flour from burning.
Add shredded mozzarella and cheddar cheese and mix until cheese is melted to a smooth consistency. Add milk if needed.
Once macaroni is cooked, drain and rinse under cold running water. This will stop the pasta from cooking.
Place paste in a mixing bowl, add butter and stir to keep the pasta loose. Add onion and garlic powder, vegetable, and all-purpose seasoning along with hydrated flax powder and green onions. Mix well.
Add béchamel sauce and half of the vegan cheez to macaroni and mix well.
Use olive oil to grease the casserole pan. Add macaroni mixture to the pan and spread evenly.
Pour the remainder of the vegan cheez sauce on top of macaroni and spread evenly as well.
Bake uncovered for 20 - 25 minutes at 350 degrees until golden brown.
Let it cool for about 5 – 10 minutes before serving.
Wash and chop all ingredients.
Add to blender and blend.
In a large bowl wash the mushrooms. Gently dry mushrooms with a clean rag or paper towel
Add green seasoning, vegetable seasoning, all-purpose seasoning onion powder, garlic powder and salt and gently massage the seasonings over the mushrooms. Cover bowl with plastic wrap place in refrigerator to marinate overnight.
Roast mushrooms for 25-30 minutes at 375 degrees until tender.
In a small bowl, mix barbecue sauce, ketchup, and the rest of the seasoning.
Once mushrooms are done roasting, dip the mushrooms in the barbecue sauce mixture, giving them a nice coating.
Place mushrooms back in the oven for five minutes.
Take them out and serve.
