Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 28

This is a high-protein, filling main dish salad.

455g/l lb/2½ cups cooked, drained

or 2 tins (cans) (c.400g/14–16 oz) each

kidney beans

225g/½ lb/2 cups wholewheat macaroni

4 sticks celery

½ green pepper

4 spring onions (scallions)

85g/3 oz/²/₃ cup walnuts As required sea salt As required freshly ground black pepper 5 tbs vegetable oil 3 tbs cider vinegar or wine vinegar 2 (or more) tbs Smokey Snaps (soy bakon bits) As required crisp lettuce leaves

1) Drain the beans. Cook the macaroni, rinse in cold water and drain. Combine the macaroni and beans.

2) Chop the celery, green pepper and spring onions (scallions) finely. Chop the walnuts coarsely.

3) Add the vegetables and nuts to the macaroni and bean mixture.

4) Combine the oil, vinegar and seasoning. Add this to the salad and mix well.

5) Turn the mixture into a lettuce-lined bowl, sprinkle with Smokey Snaps (soy bakon bits) and serve.