BBQ season is fast approaching and its time to dust off those grills and pull out the side dish recipes! This week’s recipe is the Great American BBQ Classic known as Macaroni Salad. I am not sure of the history of this salad, but know it often played a part in my summer gathering Americana. And if you are unfamiliar with Macaroni Salad, it makes for a great side at any BBQ, party, or even just on the dinner table. So as the summer approaches, be sure to get your hands on this very tasty and very vegan Macaroni Salad!

Vegan Macaroni Salad

Prep Time: 15 Minutes     Cool Time: 3 Hours

1 24oz Bag of Elbow Macaroni
1 cup Vegenaise
2 Tbsps of Yellow Mustard
1 Tbsp Vinegar
1 tsp Salt
1 tsp Pepper
2 Stalks of Celery
1 Yellow or White Onion
1 Green Bell Pepper
1 Carrot (optional)
1/2 Cup Sweet Relish (optional)

In a large pot boil water to cook the pasta. Once the water is at a rolling boil, add in the entire bag of pasta. Cook for about 10 minutes or until soft. While the noodles are cooking chop up the celery, onion, bell pepper, and carrots (if using) into small pieces. Drain the pasta and run cool water over it a few times, to cool the noodles down. In a large bowl, add in the chopped veggies and stir. Next add in the Vegenaise, vinegar, mustard, salt, pepper, and relish (if using). Mix all ingredients up until it is well combined. You may need to add more salt or pepper, depending on your taste buds. If you need to serve immediately, place the bowl in the freezer for 5 minutes and it should be cool enough. But if you have planned ahead place the salad in the refrigerator and let it cool for about 3 hours.

This week’s vegan recipe is another great party dish or backyard cookout item: Spinach Dip. This item is not often offered to vegans and you will surprise any guest vegan or non vegan with its authentic American taste!

Vegan Spinach Dip

Prep Time: 15-20 Minutes Cool Time: 2 Hours

1 Container of Sour Cream Substitute (we suggest Tofutti Sour Supreme or Follow Your Heart Vegan Gourmet)

1 Cup of Mayonnaise Substitute (we suggest Follow Your Heart Vegenaise)

1 Can of drained Water Chestnuts

1 Package of Thawed Frozen Spinach or 1 Bag of Fresh Spinach Chopped and Steamed

3 Green Onions Finely Chopped

A Clove of Garlic Finely Chopped

1/2 a Cube of Vegan Bullion Flavoring

Salt and Pepper to Taste

A Couple Finely Chopped Carrots (optional)

1 Large Sourdough Round

In a large bowl mix all wet ingredients and the bullion flavoring. Next add all the vegetables and spices and mix! Let the mixture cool for up to 2 hours before serving. Scoop out the sourdough round into a bread bowl. Take the extra bread and cut into cubes. When ready to serve, scoop the dip into the bowl and serve!

If you don’t want to use the bread, we suggest serving crackers or other veggies to dip! Another great idea is to cut large chunks of beets, cucumbers, and peppers and place small amounts of dip on each veggie! This makes a great appetizer for any meal or party!

Now that summer is here and grilling is becoming more and more commonplace, we thought we would share a summertime favorite of ours: Vegan Potato Salad! Add it as a side dish to any cookout or picnic in the park! Or even enjoy it as a main dish someday at the beach. Either way, you can never go wrong with this American Classic gone vegan!

Summer Potato Salad

Prep Time: 25 minutes Cook Time: 20 minutes Cool Time: 1 hour

  • 5-6 potatoes (red or yukon gold are the best!)
  • A small can of chopped black olives
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic
  • 1/4 teaspoon salt
  • 1 tablespoon prepared mustard of choice
  • ground black pepper to taste
  • 1/4 cup or to taste Vegenaise

Begin by bowling a large pot of water until a rolling boil is reached. If you don’t like the skins, peel the potatoes, if you do, leave them on and cut into halves. Add the potatoes into the water and let boil for 20 minutes or until potatoes are soft. While the potatoes are cooking, finely chop the olives, onions, and celery.

Poor the potatoes over a strainer and rinse with cool water. Next, cut the potatoes into smaller squares and place in a large mixing bowl. Add in the chopped vegetables, Vegenaise, mustard, and relish and stir until mixed well. Sprinkle in the salt, garlic, and pepper to taste and stir again. Once the mixture is well mixed, cover and let cool for 1 hour. Next, dig in!!

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