Easy to make and much healthier than those boxed pasta salads, my tasty Vegan Ranch Pasta Salad would be perfect for BBQs, potlucks or parties…
Ingredients [ For 4 to 5 people ] [ Preparation time : 22 minute – Cooking time : 25 minutes ]
PASTA
- 12 oz gluten-free Pasta shell pasta (or any kind that fits your diet)
- 1/2 cup frozen baby peas
- 6 sun-dried tomatoes chopped
- 1 small carrot shredded
TEMPEH BACON BITS (use half of the recipe)
- 1 TB olive or coconut oil
- 1 package tempeh
- 2 TB tamari (or soy sauce if not of)
- 1 TB apple cider vinegar
- 1/4 tsp cumin
- 1/2 tsp garlic powder
- few drops liquid smoke (optional)
Preparation Method
- Cook pasta to package directions.
- While pasta is cooking, put tempeh block in a bowl and mash it with a fork until crumbly.
- Then add tamari, apple cider vinegar, cumin, garlic powder, salt, and pepper.
- Add oil to the large pan. Once heated, add tempeh crumbles and cook for about 5 minutes until heated and browned.
- Make vegan ranch sauce (recipe below).
- When pasta is done, add peas to cooked hot pasta and let sit for about a minute to heat up the peas.
- Add carrots and sun-dried tomatoes to pasta.
- Stir ranch sauce into pasta.
- Mix in 1/2 of the tempeh.
Enjoy it!!
Source Content
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