From Minimalist Baker
Vegan Macaroni Salad
- Time
- 30 min
- Makes
- 8
- Ingredients
- 12
Get the recipe at Minimalist Baker (opens in a new tab)
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Ingredients
- 4 cups elbow macaroni shells ((GF for gluten-free eaters))
- 1/2 medium red pepper ((diced))
- 1 cup celery ((diced))
- 1/4 cup red or green onion ((diced))
- 1 cup silken firm tofu ((make sure it’s silken or it won’t blend right))
- 2-3 Tbsp dried dill*
- 2-4 Tbsp agave nectar or cane sugar ((or honey if not vegan))
- 1/4 tsp sea salt, black pepper & garlic powder
- 2 Tbsp vinegar ((white wine is best))
- 2 Tbsp avocado or olive oil
- 1 Tbsp spicy mustard ((for tang))
- Water ((to thin))
Nutrition
- Calories
- 226 kcal
- Fat
- 5 g
- Serving size
- 1 serving
- Fiber
- 2.2 g
- Sugar
- 5.9 g
- Sodium
- 86 mg
- Protein
- 7.8 g
- Carbohydrate
- 37 g
- Saturated fat
- 0.5 g
As published by Minimalist Baker.
The method
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