Bethany's Vegan Kitchen

This simple pasta salad consists of strips of fried mock chicken, sweetcorn, spring onion and pasta in a creamy salad dressing. I make this quite often during the summer months, as it keeps well in the fridge and makes for a quick lunch. This recipe is also handy because it doesn’t take very long to make. So when being in a hot kitchen feels like spontaneous human combustion, it’s handy to whip up a meal in only 15 minutes

Yield; Four servings (435kcal per serving) Cook time; 15 minutes

You’ll need;

1. 190g/6.7oz mock chicken, I used the chicken style strips by Fry’s
2. Half a teaspoon of the following; non-dairy margarine, smoked paprika, dried tarragon and dried parsley
3. 200g/7oz dry weight pasta
4. One 200g/7oz tin of sweetcorn, drained and rinsed
5. Three large spring onions, thinly sliced
6. For the dressing you’ll need; Four tablespoons of egg free mayonnaise, one teaspoon of American mustard, the juice of half a lemon, one tablespoon of non-dairy milk and salt and black pepper to taste

Method;

• Add the margarine into a small frying pan over a medium heat. Once melted add the mock chicken and fry for five minutes. Next add the paprika and herbs, then stir well to combine. Continue cooking for a further five minutes, then set aside to cool
• While you’re frying the mock chicken, boil the pasta as per the instructions on the packet
• Next, add the sweetcorn and spring onions into a large mixing bowl. Thinly slice the mock chicken and add that into the bowl too

• Once the pasta is cooked, drain and rinse with plenty of cold water. This will stop the cooking process and ensure your pasta doesn’t become overcooked. Once the pasta is cool add it into the bowl with the other ingredients
• Whisk together the dressing until fully combined. Then pour over the pasta mixture and gently fold it through with a wooden spoon. Refrigerate until you’re ready to serve

If you don’t wish to use mock meat, replace it with fried tofu or a tin of drained, rinsed chickpeas