Vegan Fusilli Pasta Salad
Ingredients
- 1 packet penne pasta
- 2 TBS olive oil 1 for the onion and 1 for the tempe
- ½ onion thinly sliced
- 1 clove garlic mashed
- 1 block tempe cut into cubes
- 1-2 TBS soy sauce
- 1 TBS maple syrup
- ½ punnet baby tomatoes, sliced I used a variety of colors
- ¼ cup olives pitted and sliced
- 10 basil leaves chopped
- crispy onions as garnish
For the sauce
- 1 TBS olive oil
- ¼ cup vegan mayonaise add more to taste
Instructions
- Cook the penne according to the instructions on the box.
- Fry the onions in a pan with 1 TBS of the olive oil and add any spices that you wish. Add the garlic towards the end, when the onions are clear and almost cooked. Set aside.
- Fry the tempe in the remaining TBS of olive oil for about 2 minutes before adding the soy sauce and maple syrup and stirring well to distribute the liquid. Remove from the heat when browned. I love it a little crispy on the edges.
- In a large bowl add the onions + garlic, tempe, tomatoes, olives, basil and pasta.
- In a small bowl, mix the olive oil and vegan mayonnaise together and pour into the large bowl with all the other ingredients.
- Garnish with crispy onions and basil. Enjoy!
Notes
Serve with garlic bread for the full Mediterranean experience. I put about 1 tsp mashed garlic with 2 tsp vegan butter for a ¼ baguette.