Carrots:
2 pounds baby carrots
1 medium onion, chopped
1 medium bell pepper, chopped Sauce:
1 cup vegan sugar
1 teaspoon dry vegan mustard
1/2 cup vinegar
1 can condensed tomato soup
1/2 cup salad oil
1 teaspoon salt and pepper
1. Cook carrots until tender in unsalted water. Add to other veggies.
2. Mix and pour sauce over veggies.
3. Refrigerate for 4 hours or over night. Will keep up to one month in fridge. Serve cold.