Vegan Mac Salad

Adapted from "By Request 2. The Search for Hawaii’s Greatest Recipes" by Betty Shimabukuro.

Ingredients

• 3 cups macaroni pasta
• 1/2 Tbsp. olive oil
• 1/2 cup grated carrots
• 1/2 cup grated celery
• 1 cup Veganaise
• 1/4 cup milk substitute of choice (soy, almond, rice, hemp etc.)
• Salt and pepper, to taste
• Paprika, to taste (optional)

Instructions

1. Follow package directions to cook macaroni. Cook a few minutes longer if necessary to ensure macaroni is tender. Drain and rinse. Drizzle with olive oil to keep pasta separated. Transfer to large non-metallic bowl.
2. Add carrots, celery and Veganaise. Mix well.
3. Slowly pour in milk substitute and combine well. Season with salt and pepper.
4. Cover tightly with plastic wrap and refrigerate for at least 2 hours before serving. Garnish with paprika and enjoy with all your local favorites.

Yields 4-6 Servings

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