Salad Makaroni Vegan

Name: Salad Makaroni Vegan
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 4 cups elbow macaroni shells ((GF for gluten-free eaters)); 1/2 medium red pepper ((diced)); 1 cup celery ((diced)); 1/4 cup red or green onion ((diced)); 1 cup silken firm tofu ((make sure it’s silken or it won’t blend right)); 2 -3 Tbsp dried dill*; 2 -4 Tbsp agave nectar or cane sugar ((or honey if not vegan)); 1/4 tsp sea salt, black pepper & garlic powder; 2 Tbsp vinegar ((white wine is best)); 2 Tbsp avocado or olive oil; 1 Tbsp spicy mustard ((for tang)); Water ((to thin))

30-minute vegan pasta salad loaded with colorful veg and tossed in a dairy-free, undetectably tofu-based dressing. Perfect for summer shindigs, cookouts, and picnics.

⏱ 30 menit 🔨 Persiapan 20mnt 🔥 Masak 10mnt 📊 Sedang 🍽 8 porsi 👁 51

Langkah-langkah

Cook noodles according to package instructions, drain, and set aside.
Chop veggies and set aside.
Prepare dressing by adding silken tofu, dill, salt, pepper, garlic powder, agave nectar (or sugar), vinegar, oil, and spicy mustard to a blender and blending until well combined. Scrape down sides as needed. If having trouble blending add water in Tablespoon amounts until it has enough liquid to churn properly.
Taste and adjust seasonings as needed. I added more dill, mustard, salt and agave.
Toss drained noodles and veggies with the dressing in a large serving bowl. Chill for at least 1-2 hours before serving. The flavors will meld and the salad will thicken up the longer it chills.
Serves 8 (as original recipe is written). Store leftovers in the fridge for up to a few days.

Nutrisi per porsi

226kcal

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★★★★★

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