Magnificent Vegan Macaroni Salad

Magnificent Vegan Macaroni Salad

Mom always made the very best salads to go with sandwiches, but over the years I simply couldn’t eat most of my favorites anymore or stomach the real mayonnaise she used. I figured out a simple way around it and now everyone in my house (including Mom) is eating this delicious, vegan Macaroni Salad.

You Will Need:

• 1/2 Lb. Elbow Macaroni Pasta, cooked to your liking. (Whole wheat is okay to use, too!)
• 2 Cups Vegenaise
• 4 Stalks of Celery (Sliced)
• 1/2 Small Onion (Diced)
• 1/4 Bag Frozen Peas (If you have fresh, God bless you. Use them)
• 1 Tsp Celery Seed (Or Celery Salt and omit the salt)
• Salt and Pepper to taste

Instructions:

1. This is a simple recipe that can be done in three steps. This first step is to boil the pasta. While it is cooking, use that time to prep all of the vegetables. Put them in a colander together and run warm water over them, just to defrost the peas a little.
2. Drain the pasta and rinse with warm water, to wash some of the starch off. Mix the vegetables in.



3. Mix in the vegenaise, celery seed (salt) and salt and pepper. Phew! Wasn’t that easy? This salad keeps for about 1 week and can be served with subs, sandwiches and pita wraps.

Variations: Try with Fresh Asparagus tips instead of celery. Or try
adding a little mustard for a deli like taste!