Filipino Macaroni Salad
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 4-6 cups water
  • ½ teaspoon sea salt
  • 1 package (8 ounces) elbow macaroni noodles, uncooked
  • 1 small carrot, peeled and diced
  • 2½ cups green unripe jackfruit, shredded
  • ½ cup vegetable broth (or 1-2 tablespoons vegetable broth powder/bouillon dissolved in ½ cup water)
  • 1 - 1½ cups vegan mayo
  • ½ - 1 cup pineapple tidbits
  • 3 tablespoons raisins
  • dash of garlic powder
  • ¼ cup vegan cheddar cheese, cut into cubes
  • 1 tablespoon organic sugar or maple syrup
  • salt and pepper to taste
Instructions
  1. Boil a pot of salted water then pour the elbow macaroni. Cook until soft but firm to bite.
  2. Before turning off the heat, add carrots and boil for another minute. Turn off heat, drain, and transfer to a mixing bowl. Let cool.
  3. Meanwhile, using the same pot, combine unripe jackfruit and vegetable broth. Put to a boil then turn off heat. Let it cool. After cooling down, the jackfruit should have fully absorbed the liquid. If not, drain the liquid.
  4. Once macaroni and carrots have cooled down, add rest of the ingredients. Mix well and adjust seasoning to taste.
  5. Refrigerate for at least 30 minutes before serving.
Notes
For a sweet tang, you can add about a teaspoon of sweet pickle relish.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-filipino-macaroni-salad/