Friday, July 17, 2015

Vegan "Tuna" Macaroni Salad

During those hot summer months we love to have those go to recipes to enjoy over and over. These recipes keep you light and happy, not weighed down and they can be enjoyed for lunch or dinner. This recipe shows you how to make a classic macaroni salad that we've seen at BBQs for years. Not only is it easy but it makes you wish this vegan summer never ends. With the hearty Mac & vegan tuna paired with sweet peas, the classic flavors blend perfectly. It takes your regular boring macaroni salad and turns it up a notch. We love macaroni salad and its always a favorite at any BBQ, but why not change it up a bit and bring this! Your family and friends are sure to love this new veganized version. Pair it along side your BBQ favs or enjoy it on its own for lunch. Enjoy!

Vegan "Tuna" Macaroni Salad


2 cups elbow macaroni (uncooked)
1 1/2 cups frozen peas, thawed (not cooked)
1 6oz cans Sophie's Kitchen vegan tuna (drained and crumbled up)
1 1/2 cup Vegan mayo (Just Mayo is my fav) 
1/2 teaspoon salt, or to taste 
1/4 pepper
teaspoon garlic powder
teaspoon onion powder
1 Tablespoon fresh parsley, minced 

*Optional Add in: 
2 cups Tofu, cubed (small) or any other of the mentioned add ins

When I was growing up with this salad, it was traditionally always mixed with hardboiled eggs. Now when I have come across some of my favorite summery Mac Salads, they always have those darn eggs in them. How do you match/sub those? There are options. My go to....Tofu! Yes! The texture in the salads matches up soooo well. I've made many a tofu-hater a lover instead. Now if you are still uneasy about tofu, leave it out. Other fantastic add ins, artichoke hearts or hearts of palm. They are yummy subs that may not look like eggs but have a nice texture. One more great add in is chickpeas, they work well and can take on an egg-like quality in many recipes. Now you don't have to add in any egg sub to this recipe, you can leave it out and it's still going to be great.  


Start by preparing your macaroni, until desired texture according to box directions. When the noodles are cooked, drain and rinse under cold water to cool them down. Once the noodles are cooled to room temp, add them to a large bowl.  

Add the remaining ingredients, and stir until completely combined.  Cover with plastic wrap and chill in refrigerator for at least 2 hours before serving.  When ready to serve, give it a stir.  If it seems a little dry add 1/4 cup more of mayo, or as much as desired.  Taste and adjust for salt and pepper, depending on your preferences and this bad boy is ready to serve. Pair it along side your BBQ favs or enjoy it on its own for lunch. It's also even better at 1am ...just saying. Enjoy! 


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.