Cook your pasta according to package instructions.
Once cooked, drain your pasta, then run it under cool water in the strainer until it's room temperature. Add it to a bowl, then add a tsp olive oil and gently stir. The oil will help it from getting sticky. Set aside.
Combine the ingredients for the dressing. Whisk thoroughly and then adjust to taste.
Add chopped peppers and celery, then add your cooked macaroni.
Adjust seasoning if needed and set aside in the fridge.
Bring a cup of the Beefless Broth to a boil and add it to a bowl with 1 cup of the TVP to rehydrate. Let it sit for 10 - 15 minutes.
While the TVP is rehydrating, sautee your diced Onion until it's at a point that you like, I did mine for about 15-20 minutes. Set aside.
Combine all ingredients for the Vegan Meat Sauce in a bowl.
Once TVP is rehydrated, add to a pan over medium heat in a bit of oil and cook until all the liquid has been steamed off, about 5-7 minutes.
Add in the Vegan Meat Sauce and as much diced onion as you'd like. Reduce to desired consistency. Keep warm on low.
You can either go the quick and easy route with frozen fries, or make your own home fries up to you, but do that now!
While fries are cooking, grill up a couple of burger patties, or hot dogs or whatever you want!
Assemble a plate by filling it half way with macaroni salad, half fries, then add your burger or hot dogs, top with the chili sauce, then ketchup, mustard, whatever you like!
ENJOY!