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Seasoned vegan pasta salad


Crunchy, seasoned croutons give this simple pasta salad a buttery crunch – from the Almost Easy Cheap Vegan Cookbook – this is guaranteed to give your lunch a special delicacy. Make extra for the topping of your green leaf salads. You can thank us later.

What you need:

3½ cups of short pasta such as farfalle, mussels, macaroni or orecchiette
2 tablespoons of vegan butter
2½ cups of small diced bread
1 tablespoon of Cajun seasoning
2 large tomatoes, cut into wedges
1 head of romaine lettuce, chopped
¼ red onion, thinly sliced
¼ cup vegan mayonnaise
2 tablespoons of lemon juice
¾ teaspoon of salt
¼ teaspoon black pepper

What you are doing:

  1. Bring a large saucepan of water to a boil and cook the pasta according to the package directions. Drain and rinse well with cold water to cool the pasta completely.
  2. Melt butter in a large pan over medium-high heat. Add bread cubes and spices and stir to coat the bread. Fry until golden and crispy. Remove from heat and set aside.
  3. In a large bowl, add the chilled pasta, tomatoes, lettuce, onions, mayonnaise, lemon juice, salt and pepper. Mix well. Sprinkle toasted bread cubes on top and serve immediately.

Photo credit: Sam Turnbull



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