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RECIPE
15 INGREDIENTS4 STEPS2HR 25MIN

Vegan Macaroni Salad

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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Every summer BBQ needs some fresh sides. Macaroni salad is a classic barbecue food that you can make the day before and it tastes its best after sitting in the fridge overnight.
2HR 25MIN
Total Time
25MIN
Active Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
Elbow Macaroni
dry
2/3 cup
Vegan Mayo
1 Tbsp
Unsweetened Soy Milk
plus extra as needed
or Unsweetened Almond Milk
3 Tbsp
Chopped  Fresh Parsley
3 Tbsp
Minced  Fresh Dill
1 Tbsp
Dijon Mustard
1/4 cup
1/2
Red Bell Pepper , finely chopped
1/4 cup
Kalamata Olives , chopped
1/4 cup
Finely Chopped  Red Onions
1 stalk
Celery , finely chopped
1/3 cup
Shredded  Vegan Cheddar Cheese
1/2 block
Smoked Tofu , diced
to taste
Sea Salt and Cracked Pepper

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Nutrition Per Serving

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CALORIES
504
FAT
32.7 g
PROTEIN
11.6 g
CARBS
41.8 g

Cooking Instructions

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Step 1
Bring a large pot of salted water to a boil and cook Elbow Macaroni (1 1/2 cup) according to the package instructions. Drain and rinse the pasta well with cold water and allow it to sit in the colander and drain of water completely.
Step 2
Meanwhile, in a large bowl, whisk together a quick sauce by combining; Vegan Mayo (2/3 cup), Unsweetened Soy Milk (1 tablespoon), Fresh Parsley (3 tablespoon), Fresh Dill (3 tablespoon), Apple Cider Vinegar (1 tablespoon) and Dijon Mustard (1 tablespoon). You want the sauce to be thick but slightly runny. It will thicken slightly as it sits in the salad mixture.

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Nutrition Per Serving
Calories
504
% Daily Value*
Fat
32.7 g
42%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
41.8 g
15%
Fiber
4.5 g
16%
Sugars
3.5 g
--
Protein
11.6 g
23%
Sodium
619.1 mg
27%
Vitamin D
--
--
Calcium
147.7 mg
11%
Iron
3.1 mg
17%
Potassium
100.7 mg
2%
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