Vegan Deviled Egg Pasta Salad
Vegan Deviled Egg Pasta Salad - everyone’s favorite hard-boiled eggs combine with creamy pasta to create this match made in heaven! You have to give this one a try, especially if you love the flavor of deviled eggs. It’s the perfect side dish for any occasion, so whip up this epic little number and haul it on over to your next vegan BBQ!
Ingredients
- 16 Ounces Elbow Macaroni
- ¼ Cup Each: Celery, Red Onion, & Green Pepper Diced
- 1 Block Firm Tofu Pressed to release excess water
- ¾ Cup Vegan Mayo
- 3 tablespoon Yellow Mustard
- 1 tablespoon Sugar
- ¼ Cup Pickle Juice
- ½ teaspoon Black Salt aka Kala Namak
- ¼ teaspoon Celery Salt
Hard-Boiled Egg Whites
- 1 Cup Plain, Unflavored Almond Milk
- ½ tablespoon Agar Powder
- ¼ teaspoon Black Salt aka Kala Namak
Instructions
- Cook pasta according to package, drain, and set aside.
- To make the egg whites: In a small sauce pan, whisk together the almond milk, agar, and black salt. Turn the heat to medium, and continue to whisk until it comes to a light simmer, then immediately remove from the heat. Let it cool on the countertop, but continue to whisk every 5 minutes, for about 15-20 minutes. Once cool, pour into egg molds or any shallow container and transfer to the fridge for at least 30 minutes to harden. When ready, remove and slice into smaller pieces.
- While your egg whites cool, prepare the dressing. In a food processor or blender, add the tofu, mayo, mustard, sugar, pickle juice, black salt, and celery salt. Process or blend until creamy.
- Combine the pasta, dressing, onion, celery, peppers, and egg whites and mix well. Chill until ready to serve. Garnish with sliced green onion or chives and a dash of paprika.
Nutrition
Calories: 405kcalCarbohydrates: 48gProtein: 12gFat: 17gSaturated Fat: 2gTrans Fat: 1gSodium: 420mgPotassium: 157mgFiber: 3gSugar: 3gVitamin A: 37IUVitamin C: 1mgCalcium: 120mgIron: 2mg
Tried this recipe?Tag me @mnveghead