FR | EN

      

Plant Protein Foods

​​​​​​​
​​​​​​​

Hamburger pasta salad deconstructed with "big mac" sauce

Hamburger pasta salad deconstructed with big mac sauce Vegeat

Preparation time: 10 minutes

Cooking time: 15 minutes

5 servings

 

INGREDIENTS

 

Big Mac Sauce

• 150 g soft tofu (also called silky tofu)

• 4 tbsp mayonnaise

• 2 tbsp ketchup

• 1 tbsp gherkin juice (taken from the canned sweet pickles)

• 3 tsp relish

• 1 tsp brown sugar

• 1 tsp white vinegar

• 1 tsp garlic powder

• 1 tsp onion powder

 

• 1 1/2 cup small pasta shells

 

• 1 cup diced tomatoes

• 1/2 cup chopped red onion

• 6 sweet pickles, chopped

 

• 3 tbsp vegetable oil

• 400 ground VEGEAT

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp smoked paprika

• 1/2 tsp steak seasoning

• a pinch of salt and pepper

STEPS

 

Start by cooking your VEGEAT ground. Heat a large deep skillet over medium-high heat, add the vegetable oil. Break the Vegeat ground up into pieces with your hands and cook it for about 9 to 10 minutes use a wooden spoon to break it up more in the pan. Season with spices, mix and let cool.

 

Bring a large pot of water and a pinch of salt to boil. When it is boiling, pour your pasta shells in and then cook until tender. 

 

Chop your red onion, tomatoes and pickles.

 

Big Mac Sauce

Pour all the ingredients to make the big mac sauce in a food processor (or blender) and blend until smooth. Keep to the side.

 

Drain your pasta and let cool. Once cooled add VEGEAT ground and chill and add all your vegetables. Pour on the Big Mac sauce and mix well so that it coats everything. Serve immediately or refrigerate for later.