Vegan Mayo Spaghetti Salad
Vegan Mayo Spaghetti Salad
one bag of “4 leaf mix” salad pack
Spaghetti 250g or suit
1 tbsp Vegan Mayonnaise
Salt ½ tsp for salad, ½ tsp for spaghetti cooking
1 tsp apple cidar vinegar
malt vinegar 2 drops
½ tsp Worcestershire sauce
2 drops malt vinegar
½ tbsp water or soy milk to dilute vegan mayonnaise
Water 2.5 Litres to cook spaghetti
1. Prepare 1 litre of drinkable cold water before hand.
2. Add salt to the spaghetti pot will get spaghetti ready with the taste.
3. Stir once or twice during spaghetti boiling process.
4. 22 minutes boiling is quite suitable for spaghetti No.5.
5. Place cooked spaghetti in a plate will speed up the cooling process.
6. Add salt and malt vinegar to the leaf mix first, let salt sit with the leaves.
7. Add salt twice. After putting spaghetti, add salt again.
1. Prepare 1 litre of drinkable cold water.
2. Fill the pot with 2 litres of water.
3. Heat the pot and bring it to boil.
4. Add ½ tsp of salt to the pot.
5. Once boiled, add spaghetti.
6. Stir the spaghetti.
7. When boiling again, reduce heat.
8. Keep them boiling for 22 minutes.
9. Stir once or twice during the process.
10. Turn off the heat in 22 minutes.
11. Take the spaghetti into a plate.
12. Then put them in the cold drinkable water.
13. Drain them out.
14. Dilute the vegan mayo with ½ tbsp of soy milk. (in one to half ratio, 1 tbsp mayonnaise, to ½ tbsp soy milk or water)
15. Put leaf mix into a bowl.
16. Add salt. ( ½ tsp altogether with procedure 20. per serve)
17. Drip some malt vinegar.
18. Mix the leaf salad.
19. Add spaghetti.
20. Add salt. (½ tsp altogether with procedure 18. per serve)
21. Add diluted mayo.
22. Add 1 tsp of apple cidar vinegar.
23. Add ½ tsp of Worcestershire sauce.
24. Mix them together.
25. Ready for serve.
26. Enjoy.
