Vegan macaroni salad
Macaroni salad is so tasty for lunch, or an evening supper on a hot day.

Serving Size: 4
Ingredients:
- 2 cup cooked macaroni (1 c uncooked)
- 1 cup frozen peas, thawed
- 1/2 cup chopped celery
- 1/2 cup spicy tofu pieces, cut in small cubes
- 1/2 cup soy cheese, cut in small cubes
- 1/ s cup sweet pickle relish
vegan salad dressing:
- 1/2 cup plain soy yogurt
- 2-3 tbs. soy cream
- 1 tbs. grainy mustard
- 1 tbs. vegetable bouillon powder
- 2 teaspoons juice from the pickle relish
- salt and pepper to taste
Directions:
- Combine the first five ingredients in a large bowl.
- Make a dressing from the remaining ingredients.
- Pour the dressing over the salad and mix well.
- Refrigerate for a least 1 hour.
Notes:
This keeps well for 2 days, if it hasn’t been all eaten up.
Author: Chris Walker.
This entry was posted on Monday, August 6th, 2007 at 10:09 pm. It is filed under Celery, Pasta, Pea, Salads, Soy cheese, Soy yogurt, Tofu.
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What is the amount of sweet pickle relish? It says 1/ s cup sweet pickle relish…. looks like a typo… Also, what type of soy cheese – mozzerella? cheddar? Thanks!
Hi Krysten, Thank you for your comment. I’m sorry about the typo. I used 1/4 cup of relish, however if you want you could up it to 1/2 cup. We used a cheddar soy cheese as you want a rather strong “cheese” flavor to balance the other flavors in the salad. I hope you enjoy it.