1 box elbow macaroni pasta
1/2 cup plain coconut yogurt
1/c cup vegan mayo
1 tbsp white vinegar
2 tbsp sugar
1/4 cup spicy brown mustard
2 stalks of celery, diced into small chunks
2 large carrots, diced into small chunks
4 green onions, sliced into small rounds
2 large tomatoes, diced into small chunks
1 can of jackfruit, drained and rinsed well
salt and pepper to taste
- In a large pot over medium-high heat, bring water to a boil. Add the pasta and cook 8-10 minutes or until just tender.
- In the meantime, drain and rinse the jackfruit and put into a food processor and blend until small pieces that kind of resembles canned tuna. Set aside.
- In a large bowl combine the mayo, yogurt, vinegar, and sugar and whisk well. set aside to let the sugar dissolve. about 10 minutes.
- When the pasta is done, drain and rinse in cold water to stop the cooking process. Add the pasta, jackfruit, celery, carrots, onion, and tomatoes to the sauce in the large bowl and combine well. Add the salt and pepper if needed and mix well. Adjust the seasoning to taste. Chill in the fridge until ready to serve. Keep covered.
This recipe is slightly sweet and tangy but the flavors pair well with each other. I always make this when I just don’t feel like cooking a huge meal and it is a hit every time. I never have leftovers when I make this recipe. You can adjust the sweetness to your liking, You can also add in a bit of lemon juice to pep it up even more. I do this sometimes as well. Sometimes I also add black olives to switch it up a bit. It all depends on what you have on hand and your preferences. Any way you make it, It is super delicious.