Sunday, July 21, 2013

Hoff's "Tuna" Pasta Salad

Hoff's "Tuna" Pasta Salad
Yields: About 9 cups
meat-free, dairy-free, egg-free

  • 12 oz. Whole Wheat Pasta
  • 1 cup Daiya Cheddar Style Shreds
  • 1 cup Vegenaise
  • 4 oz. Tempeh
  • 1 15 oz. can Cannellini Beans (rinsed & drained)
  • 1 cup Frozen Peas
  • 1/2 Red Onion (chopped)
  • Juice from 1/2 Lemon
  • 2 tbsp. Mustard
  • 1 tbsp. Kelp

  1. Steam Tempeh for 10 minutes, then cut into tiny pieces, set aside to cool
  2. Cook Pasta to al dente according to the directions, drain and run under cold water
  3. Meanwhile, defrost Peas by running under cold water
  4. Combine all ingredients in a large bowl, place in fridge for a few hours to chill

Hoff Thoughts: Feel free to use any shape pasta you like, I tend to favor the spiral kind for this recipe. The kelp delivers the "fishy" taste of traditional tuna.

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