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Thursday, January 11, 2018

Vegan Macaroni Salad

I was supposed to create this post along with the BBQ meatless balls I did at the end of last year. But you know, life happens and I just couldn't get to it in time. You can still try this delicious mac salad any time though. Of course it's perfect with BBQ but also goes well with a sandwich, vegan nuggets and maybe a meatless loaf too.

I've been vegan almost five years and occasionally I crave something from BV (before I was vegan). Not once in those almost five years did I crave mac salad. Well not until I decided I wanted BBQ meatless balls recently. The first time I made this salad, I was so surprised at how well it turned out I said to myself, self, I must share this with everyone.

In this recipe, I use kala namak. More commonly known as black salt. The mac salad I used to make had hard boiled eggs in it. Since, I don't eat those anymore, I am replacing the eggs with kala namak which has an eggy taste. Black salt has some great health benefits too. To name a few, it works as a laxative, cures heartburn, controls cholesterol and cures dandruff. The list goes on and on. Just Google it.

You can easily double this recipe too. I cut it in half so I wouldn't eat so much of it. 

Let's get started. Here is what you will need. 
2 heaping cups of dry elbow macaroni
1/2 cup vegan mayo - I used Just Mayo
1/2 cup vegan sour cream - I used Tofutti
1/2 cup finely diced celery
1/4 cup finely dice onion
1/4 tsp black salt
black pepper to taste

Measure the elbow macaroni first than cook it according to package directions. Drain and rinse lightly in cool water.

In a small bowl, combine the remaining ingredients which I call the sauce. 

Toss the macaroni into a large bowl, add the sauce and stir to combine. Give it a taste and adjust the salt and pepper to your liking. If there are any leftovers, be sure to store them in the fridge in an air tight container.  

Freshly made mac salad is super good too. Please enjoy!!

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