Name: Unbelievably Vegan Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 lb elbow macaroni; 3 tbs olive oil; 1 tbs Dijon mustard; 3 tbs apple cider vinegar; juice of 2 lemons; 3 tbs nutritional yeast; 1 1/2 cups vegan mayonnaise; 1 tbs maple syrup; 5 cloves garlic, minced; 2 tbs fresh dill; 1/4 cup fresh parsley; 5 stalks celery, sliced thin; 4 carrots, finely chopped; 2 cups kale, chopped; 1 red onion, finely chopped; 3 scallions sliced; salt and pepper

Description

This slight adaptation of Hot for Food’s macaroni salad is crunchy, delicious and full of flavor! It is the perfect addition to any barbecue.

Ingredients

Scale

1 lb elbow macaroni

3 tbs olive oil

1 tbs Dijon mustard

3 tbs apple cider vinegar

juice of 2 lemons

3 tbs nutritional yeast

1 1/2 cups vegan mayonnaise

1 tbs maple syrup

5 cloves garlic, minced

2 tbs fresh dill

1/4 cup fresh parsley

5 stalks celery, sliced thin

4 carrots, finely chopped

2 cups kale, chopped

1 red onion, finely chopped

3 scallions sliced

salt and pepper

Instructions

Bring a large pot of water to a boil and cook the macaroni until soft. While the macaroni is cooking, chop the red onion, scallions, celery, carrots and kale and set aside.
Make the dressing by mixing together the vegan mayonnaise, Dijon mustard, garlic, dill, parsley, olive oil, apple cider vinegar, maple syrup, lemon juice, nutritional yeast and salt and pepper.
When the noodles are done cooking, strain them and let them cool for about ten minutes. Toss the noodles with all of the veggies and the dressing and taste! I recommend making this a few hours before you want to serve it and let it cool in the fridge. The longer the noodles sit in the dressing the more flavorful they become. You can add more salt and pepper or other seasoning and if you’re not vegan, a little Parmesan cheese is great here as well. Enjoy!