Vegan Prawn Cocktail Pasta Salad

Bethany's Vegan Kitchen

May 4

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:

One teaspoon of oil
180g mock prawn
250g pasta (this is the dry, uncooked weight), I used macaroni
100g iceberg lettuce, chopped
100g cucumber, diced
Four tablespoons of dairy-free yoghurt
Three tablespoons of ketchup
Four tablespoons of egg-free mayonnaise
Two teaspoons lemon juice
One teaspoon of fish-free Worcester sauce
Half a teaspoon smoked paprika
Two teaspoons of fish-free fish sauce
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