Vegan Macaroni Salad Recipe | Yummly

Vegan Macaroni Salad

I LOVE VEGAN(1)
Brett: "I loved the dressing! I don’t use sriracha often…" Read More
21Ingredients
60Minutes
340Calories
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Ingredients

US|METRIC
  • 3/4 cup vegan mayonnaise
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons sugar
  • 3 tablespoons pickle juice (dill)
  • 2 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 2 teaspoons prepared mustard (yellow)
  • 1 1/2 teaspoons Sriracha
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • ground black pepper (to taste)
  • 3 tablespoons dill pickles (finely chopped)
  • 2 tablespoons fresh dill (finely chopped)
  • 4 1/2 cups elbow macaroni (cooked, not rinsed, cooled)
  • 1/2 cup broccoli florets
  • 1/3 cup grated carrot
  • 1/4 cup celery (chopped)
  • 1/4 cup green onion (chopped)
  • 1/4 cup red bell pepper (chopped)
  • 1 cup tofu (smoked, cubed)
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    NutritionView More

    340Calories
    Sodium11% DV260mg
    Fat5% DV3.5g
    Protein25% DV13g
    Carbs22% DV65g
    Fiber12% DV3g
    Calories340Calories from Fat25
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium260mg11%
    Potassium300mg9%
    Protein13g25%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber3g12%
    Sugars14g28%
    Vitamin A25%
    Vitamin C25%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Brett 2 years ago
    I loved the dressing! I don’t use sriracha often, as my husband doesn’t care for really spicy foods. I didn’t find this that spicy, had a nice, subtle “kick”. I didn’t have dill pickles, I substituted kalamata olive juice and dill pickle relish.

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