Bethany's Vegan Kitchen

This is my vegan version of a classic prawn cocktail, in the form of a pasta salad. This salad combines mock prawn pieces, lettuce, cucumber and pasta, in a creamy plant-based Marie Rose sauce. There are a couple of different kinds of mock prawn available now. There’s Shrimpiee which is available from either Tesco or online from Ocado. Or you can buy Veggie World Vegan Prawn which is available online from Alternative Stores, or you can buy it directly from Veggie World

Yield: Four servings Cook time: 15 minutes

You’ll need:

1. One teaspoon of oil
2. 180g mock prawn
3. 250g pasta (this is the dry, uncooked weight), I used macaroni
4. 100g iceberg lettuce, chopped
5. 100g cucumber, diced
6. Four tablespoons of dairy-free yoghurt
7. Three tablespoons of ketchup
8. Four tablespoons of egg-free mayonnaise
9. Two teaspoons lemon juice
10. One teaspoon of fish-free Worcester sauce
11. Half a teaspoon smoked paprika
12. Two teaspoons of fish-free fish sauce
13. Salt and pepper to taste

Method:

• Heat the oil in a small frying pan over a medium heat. Once it’s warmed up, add in the mock prawn and cook for five to ten minutes, or until piping hot. Once cooked, chop the mock prawn into small pieces, and set it aside to allow it to cool to room temperature
• Boil the pasta as per the instructions on the packet. Once cooked drain the pasta and rinse in cold water to stop the cooking process. Finally drain again, then set aside
• In a small bowl, whisk together the yoghurt, ketchup, mayonnaise, lemon juice, Worcester sauce, smoked paprika and fish-free fish sauce
• Add the mock prawn pieces, pasta, lettuce, cucumber and dressing into a mixing bowl and fold everything together
• Refrigerate the pasta salad for 30 minutes before serving

This would be ideal for a quick lunch, or serve it as part of a plant based picnic