-500g pasta (I used fusilli, but any pasta is fine)
-Sundried tomato quarters
-500g brown lentils
-Fry’s chunky strips (2 boxes)
-Stir fry mix of green beans, red cabbage, julienne carrots, red peppers and cut baby corn)
For the sundried tomato and black salt dressing:
-Vegan mayonnaise (I used B well canola mayonnaise)
-Half the liquid from the sun dried tomatoes
-Black natural sea salt
In a big pot, pour about 750ml of water, add in about 3 tablespoons of sunflower oil and a pinch of salt. Bring the water to a fierce boil and then add in your pasta. Once your pasta is cooked, drain your pasta and keep half of the water. Put the pasta aside. In the remaining pasta fluid, add 1 tablespoon of vegetable stock and the 500g of brown lentils, you might have to add a little bit more water as it cooks, although I like my lentils on the al dente side. I haaaate mushy lentils!!! While that’s cooking (it takes roughly around 20 Minutes,) using kitchen scissors, cut your sun dried tomatoes into bite size chunks and add it to your pasta, don’t forget to keep half of the fluid that the sun dried tomatoes came in. Once the lentils are cooked, add it to your pasta, draining some of the cooking fluid to be used later.
Get a pan and add in sunflower oil. Once the pan is nice and hot, add the Fry’s chunky strips and get some browning on them. When that’s done, add the leftover fluid from the lentils and allow the strips to soften. Add in your stir fry veggie mix and cook for 10 minutes. Place all the ingredients into a massive mixing container…I have Congolese heritage, so we always seem to have these lying around. You’d swear we have a catering company…
To make the sundried tomato and black salt dressing:
Mix 4 tablespoons of vegan mayo with the reserve fluid from the sundried tomatoes and mix well with a fork. Then add a tablespoon of black natural sea salt and stir through. This dressing is the perfect amount to coat the pasta without making it too creamy. Pour the dressing over your salad and stir though.
This salad is perfect warm or cold. The addition of the brown lentils and the Fry’s strips answers the question of where vegans get their protein from. Pasta is ALWAYS a great idea! It also makes this salad very filling and perfect for taking to braais, or barbecues if you’re in a country other than South Africa.