There is nothing like a good vegan coleslaw or vegan macaroni salad! They are great dishes to make for picnics, potlucks and summer backyard barbecue's. But from time to time I make them to go with our dinner, usually a burger of sorts, knowing that they are family favorites.
To make Vegan Macaroni Salad you need:
- 12 ounces elbow macaroni (I use whole wheat ones)
- 1/2 cup frozen peas
- 1 celery stalk, chopped
- 1/2 medium onion, chopped
- 3 tablespoons vinegar
- 1/2 cup vegan mayo (I use Vegenaise)
- 1/2 teaspoon sea salt
- pepper to taste
Prepare the macaroni according to package directions. Meanwhile, in a large bowl, add all the other ingredients. When macaroni is finished cooking and draining, add to the bowl and stir to combine. Taste it to see if you need to adjust anything. You may find you don't need quite 1/2 cup vegan mayo, so you may want hold back putting that in for last and then adding a little at a time. You just want to get enough on it so that it is all covered and not dry. Tastes best after it has been chilled.
This recipe makes quite a bit and I do that on purpose, because my husband loves it (as do the kids) and will eat a lot that night and finish the leftovers in the following days. Enjoy!
Served up with white bean and walnut patties, and baked sweet potato.