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Christian Vegetarian Association Presents:
Take Heart!
Vegan Macaroni Salad (2)
(Vegan Project)


1 box/bag of elbow macaroni (try gluten free versions too!)
1 cup Vegenaise, or other vegan mayo (but let’s be honest, does it get better than this?)
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks of celery, diced
1 yellow onion, finely diced
1 carrot, shredded
2-3 three pickles, finely diced

Boil the macaroni according to the directions on the package, leaning toward al dente.  When done, rinse with cold water until completely cool.

While the macaroni is cooking dice vegetables (a small chopper works great here) and place in a big bowl along with all other ingredients, minus salt and pepper.  Mix together into a chunky dressing so that when you add the macaroni, it all blends well.  Add the cooled macaroni and season with salt and pepper and chill until ready to serve.

Your question and comments are welcome

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