2 cups large elbow macaroni, dry
1/4 cup carrots, grated
1/4 cup celery, finely chopped
1 cup Veganaise
1 tbs sweet relish
Salt and pepper to taste
Bring a large pot of water to boil on the stove. Cook the macaroni according to the directions on the package. Drain and set aside.
|Broke college kid doesn't have a grater, so I chopped my carrots|
Grate the carrots and chop the celery.
|The glass bowl makes it look like it's sitting on the counter.|
In a large bowl, add the macaroni, carrots and celery. Add the Veganaise and relish then mix together. Season with salt and pepper to taste.
|Veganaise is the best thing ever. Way better than dairy mayo.|
Cover and chill in the fridge for at least 2 hours. This gives the macaroni time to absorb all the flavors.
I ate mine on it's own, but it's a fabulous side dish for any entree...man, now I wish I made some BBQ tofu to go with this.