I tried to make a vegan version of my husband’s Grandma’s delicious Kraft Dinner salad. It turned out pretty good. I started by making my own mac and cheese using macaroni shaped Shiritaki noodles. My cheese sauce was basically a roux made with coconut oil and tapioca starch, then I added plain almond milk, some tomato paste, onion and garlic powder, lots of nutritional yeast and some salt and pepper.
Mixed the sauce together with the noodles and let them cool then I added some green beans, shredded carrot, diced broccolli, celery, green onion and some red and orange peppers. She usually mixes in some French dressing but I kinda made my own with some Veganaise, Organic Ketchup, Apple Cider Vinegar, onion powder and some salt and pepper and used this as the dressing.
I topped it with some raw shredded beet to make it a little healthy.
This recipe sound wierd but it is delicious… believe me. You have to let the noodles and sauce go cold before you add the dressing though or else it won’t work quite right.