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Meatless Holiday: BLT Pasta Salad

Family Friendly Plant-Based Recipes

blt salad

Everybody is going to a picnic this weekend. Most of us are going to be among “mixed company”. That is we may be the only vegetarian in the group.

As a vegan myself I feel the need to make sure whatever I bring to the picnic is a favorite so that people can realize that vegan food really does taste good…despite what they have heard. I love it when people realize that it is possible to eat a healthy plant-based diet and LIKE it!

This BLT salad has been the means of converting some hardcore carnivores.

BLT Pasta Salad


  • 1 package (7 ounces) whole-grain or fiber added pasta
  • 1 ½ cups The “B” (see below)
  • 4 cups hearts of romaine, thinly sliced and cut into bite sized pieces
  • 2 Roma tomatoes, seeded and chopped
  • ¼ cup green onion, sliced


  • ¾ cup Vegenaise or other cholesterol free mayonnaise
  • ¼ cup lemon juice
  • 2 teaspoons cane juice crystals
  • 2 teaspoons chicken-style seasoning
  1. Cook noodles according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, mix pasta with remaining ingredients, except dressing.
  3. In a separate small bowl, mix all dressing ingredients.
  4. Before serving pour dressing over salad and mix well.

The “B”

This recipe was inspired by a great cookbook called Vegan Diner by Julie Hasson. You’ll want to make a bunch for use in other recipes.

  • 1 tablespoon olive oil
  • 3 cups soy curls
  • 3 tablespoons Braggs Liquid Aminos or low sodium soy sauce
  • 2 tablespoons liquid smoke, hickory flavor
  • ¼ teaspoon salt, optional
  • ¼ -½ teaspoon cayenne pepper
  • 3-4 tablespoons pure maple syrup
  1. Soak soy curls in hot water for 10 minutes. Drain off liquid.
  2. Heat oil in non-stick skillet. Add soy curls and sauté for 2 minutes.
  3. Mix Braggs, liquid smoke, salt and cayenne together in a small bowl. Pour over soy curls stirring well to make sure all the soy curls are coated.
  4. Cook until browned, about 8-10 minutes stirring occasionally. I like them very brown and even a little crispy.
  5. Drizzle maple syrup over soy curls and stir well. Continue cooking for 2-3 more minutes.

TIP: Pancake syrup does not work for this recipe; use only the real maple syrup.

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