A hearty southern dish with a protein-packed twist.

For the dressing:

245 g vegan yoghurt 

80 ml olive oil 

1 tbsp vegan honey (such as coconut nectar) 

1 tbsp apple cider vinegar

2 cloves garlic, chopped

2 limes, juiced

½ jalapeño, chopped

1 and ½ tbsp taco seasoning 



For pasta salad:

125 g Profusion Organic Pea & Fava Protein Chunks

450 g Profusion Organic Chickpea Fusilli

1 can of corn kernels (340 g)

1 can of black beans (425 g)

83 g shredded vegan cheddar

150 g cherry tomatoes, halved

2 avocados diced

40 g chopped coriander 

1.  In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and cool for 5 minutes.

2. Rehydrate Profusion Organic Pea & Fava Protein Chunks to packet directions. 

3. As you wait for the protein to rehydrate, make the dressing by whisking all ingredients together. Taste and add salt as desired.

4. Lightly season the protein chunks and add them to a pan and fry until the chunks are crisp on the outside.

5. Add the chunks to the pasta. Stir corn, black beans, vegan cheese, tomatoes, avocados and coriander in with pasta. Toss with dressing.

6.Cover tightly and refrigerate 1 hour before serving.

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