This recipe is part of a story on Vegan families that appeared in the April 2012 edition of Chicago Parent. Recipe courtesy of Gabrielle Aguilar, owner of the Rootsy Vegan,


1 bag of carrots
3 celery stalks
½ small onion
1 cup Veganaise
2 Tbsp. Dijon mustard
1 Tbsp. yellow mustard
¼ tsp. onion powder
¼ tsp. garlic powder
Pinch of salt


Juice the entire bag of carrots, reserve pulp and about ½ cup of juice (separate).
Chop the onion and celery and add to the carrot pulp along with Veganaise, spices, mustard and ½ cup of carrot juice.

Mix well, add more juice if you enjoy a moist salad.


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