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Vegan BLT Pasta Salad
This is a really cool variation of a BLT sandwich. In this case we’re taking a BLT sandwich and turning it into a pasta. You can eat this as a warm pasta salad or serve it cold. So for all you former bacon lovers out there, I hope you enjoy this vegan pasta!
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Prep Time
15 minutes
Cook Time
20 minutes
Serves
4+
Ingredients
- 1 block of tempeh
- 2 tbsp coconut oil
- Flavor Sauce:
- 2 tbsp olive oil
- 2 tbsp soy sauce or aminos
- 2 tbsp maple syrup or agave
- 1/4 tsp liquid smoke
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/4 tsp garlic powder
- Pasta Salad Dressing:
- ½ cup of mayo
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp oregano
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- Pasta:
- 16 oz Penne or Spiral Pasta
- 5-8 oz Cherry Tomatoes
- 8 oz arugula
- 1 red onion
- ¼ cup chopped parsley
- 1 avocado
- Crushed red pepper to taste
Steps
1
Cut the tempeh into thin strips or thin squares.
2
Place the tempeh in a dry pan over medium heat.
3
Once the tempeh has gotten crispy on one side, flip it over to get crispy on the other side.
4
Next add about 2 tbsp of coconut oil or olive oil.
5
While the tempeh is cooking, add all the flavor sauce ingredients into a mixing bowl and measuring cup, and stir thoroughly.
6
Once the tempeh has gotten crispy on both sides add the flavor sauce and cook in the sauce for 2-3 minutes. Take the tempeh off the burner and don’t let it burn.
7
Put the tempeh on some paper towels to get the excess oil off.
8
Boil water and cook pasta according to the package instructions.
9
Chop red onion, cherry tomatoes, parsley, and arugula.
10
Mix together all the ingredients for the pasta salad dressing.
11
Once the pasta is cooked and drained, add it to a large mixing bowl. Next add the cherry tomatoes, chopped onion, parsley, and arugula. Mix thoroughly.
12
Add chopped avocado, crushed red pepper to taste, and lastly add the salad dressing, and mix thoroughly.