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Vegan pasta salad


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For the amount I go a bit to the eye...

4 handfuls of pasta (in size wheels, or whatever you prefer)

250 g of grilled seitan

vegetables for minestrone soup

1 small onion

1 tin of peas

soy sauce

extra virgin olive oil

vegetable cream

nutritional yeast flakes




First, cut the onion and the grilled seitan into small pieces.

Brown until the seitan becomes crispy.

Aside bake the pasta in salted water and do blanch the vegetables for minestrone.

Into the blender pour the peas prevously rinsed under running water, then add soy sauce, yeast flakes, olive oil and the cream, and begin to blend.

It should be smooth and creamy.

Pour the pea mayonnaise on the pasta, stir, let it rest in order to incorporates the flavor ... and Bon Appetit!

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Thanks to Cristina Eva Perjesi 

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