Receta Creamy Gluten-Free Sunflower Cranberry Pasta Salad
Ingredientes
- Creamy Gluten-Free Cranberry Pasta Salad
- 12 oz gluten-free pasta of choice
- oil of choice (I use avocado oil)
- 1 c vegan mayonnaise (I use Vegenaise)
- 1 c vegan sour cream (I use Tofutti Better Than Sour Cream)
- 2 T agave syrup or other vegan sweetner
- 1 t garlic powder
- 1/2 t ground black pepper
- 1/2 t ground chipotle or ancho chile
- 2 T apple cider vinegar
- 3 T non-dairy milk (I use cashew milk)
- 2 c fresh or thawed frozen peas
- 1 1/2 c dried cranberries
- 1 c raw, unsalted sunflower seeds
- small handful fresh basil leaves, chopped
- 1 - 15 oz can dark red kidney beans, drained and rinsed
- 1 small crown of broccoli, cut into bite-sized florets
- Optional:
- 1 c spinach, chopped
- 10 oz container of grape tomatoes, halved into teardrops
View Full Recipe at Sexy Vegan Mama
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1002g | |
Calories 1597 | |
Calories from Fat 386 | 24% |
Total Fat 45.87g | 57% |
Saturated Fat 4.69g | 19% |
Trans Fat 0.0g | |
Cholesterol 2mg | 1% |
Sodium 1598mg | 67% |
Potassium 2197mg | 63% |
Total Carbs 268.02g | 71% |
Dietary Fiber 52.9g | 176% |
Sugars 143.14g | 95% |
Protein 53.88g | 86% |