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Vegan pasta salad

updated

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Ingredients for 4 servings:

  • 500g fusilli
  • 1 bell pepper(s)
  • 1 onion(s)
  • 150 g smoked tofu
  • 1 can peas, approx. 400 g
  • 2 jars of salad mayonnaise, vegan, 250 ml each
  • e.g. ketchup
  • e.g. Worcestershire sauce
  • n. B. Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Cook the pasta until tender. Finely dice the onion, bell pepper, and smoked tofu and place in a large bowl. Add the peas. Add the mayonnaise, ketchup, and Worcestershire sauce and mix everything together. Drain the cooked pasta and add it to the pan. Season with salt to taste. Let the salad marinate for a while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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