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:

1. Combine the first five ingredients in a large bowl.
2. Make a dressing from the remaining ingredients.
3. Pour the dressing over the salad and mix well.
4. 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. You can follow any responses to this entry through the RSS 2.0 feed.

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