Vegan Gluten-Free Macaroni Pie

I have a couple of friends who are “gluten-free” (meaning they need to avoid gluten for dietary reasons), so I, being vegan, decided to make a gluten-free macaroni pie that can be eaten by all!  I made it for an impromptu potluck at church.  I don’t really remember the recipe (I don’t really follow recipes and thus the ones I do write down are necessarily imprecise — more on this later).  But basically:


1 package of brown rice macaroni noodles

1 package of wild rice macaroni noodles

left-over Daiya havarti cheese

Club House “one-step” garlic seasoning blend

almond/soy milk

soy creamer

1 cup of flour

3/4 cup Earth Balance butter

a bit of mustard

1 cup of yellow miso

lemon juice to taste

agave nectar if necessary

simulated bacon bits (optional)

freshly cracked black pepper (just a little)


Step 1: Cook noodles according to package directions (ideally al dente).  Strain and put aside.

Step 2: Combine the flour and butter together in a pot (ideally the one used to cook the noodles) in order to create a roux.

Step 3: Dump the noodles into the pot with the roux.  Add the other ingredients (basically, season to taste). Stir.  The stove top should be on minimum/medium heat.

I stirred the mixture a little too much so some of the noodles started to break.  So be mindful of this if you try to duplicate my “recipe.”

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2 thoughts on “Vegan Gluten-Free Macaroni Pie

  1. Pingback: How to Use Almond Fibre | Veg Head

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