Typically German Pasta Salad – Vegan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 32 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g noodles (fusilli), vean
- Salt water
- 2 packs soy cream (soy cream cuisine)
- 1 pack smoked tofu
- 1 can peas
- 1 can corn
- 1 bunch spring onion (s)
- Vegetable oil
- 0.5 ½ lemon (organic), the zest and juice it (optional)
- some red wine vinegar, vegan
- Salt and pepper from the mill
- some Maggi
- some cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente and rinse in cold water.
- In the meantime, dice the tofu and fry it in generously tasteless oil until it is a little brown. Take the smoked tofu out of the pan and leave the oil in the pan. Please do not save on the oil so that the pasta salad does not get too dry.
- Add the soy cream to the oil in the pan and bring to the boil. I feel like bringing the soy cream to the boil improves the taste of the soy cream. Then the sauce with vinegar, salt and pepper from the
- Grinder and 2-3 splashes of Maggi and, if desired, add the lemon to taste. I also added cayenne pepper because I like to eat something spicy.
- Drain, rinse and drain the corn and peas. Cut the spring onions into rings and mix everything with the sauce. The pasta salad tastes best freshly prepared.
- If you leave it in the refrigerator for a long time, it can get dry depending on the type of pasta.
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