🌱 Ingredients   

• 2 pounds carrots, sliced
• 8 ounces tomato sauce
• 1 tablespoons cornstarch
• ¼ cup maple syrup
• 1/2 cup white vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoon vegan Worcestershire sauce
• ½ teaspoon sea salt
• 2 celery stalks, small diced
• 1 red onion, small diced
• 1 green bell pepper, small diced
• 4-5 garlic cloves, finely chopped

👩‍🍳Directions

1. Bring a large pot of water to a boil, add carrots and simmer over medium heat until tender, about 5-8 minutes. Do not overcook the carrots, they should be firm not mushy. Drain and rinse the carrots in cold water. Set aside.
2. In a medium saucepan, whisk together the tomato sauce, cornstarch, maple syrup, white vinegar, mustard, Worcestershire sauce, and salt until there are no lumps. Turn the heat to medium-high and allow the mixture to become bubbly and thick. Turn off the heat and allow the mixture to cool.
3. Place the carrots, celery, onion, peppers, and garlic in a large bowl and cover with the cooled tomato sauce mixture tossing to coat. Cover and refrigerate at least 4 hours to allow carrots to fully marinate.