Simple (Vegan) Broccoli Salad

I was never a huge fan of broccoli growing up. To be honest, I thought a lot of kids grew up hating vegetables. I mean broccoli looks like little trees. When I was first introduced to this salad years ago it was the non-vegan version with real milk, cheese, and of course bacon and it was super delicious. Since going vegan I never thought of recreating this recipe because it was so good the way it was. That was a huge mistake on my part because after subbing out some of the ingredients for plant-based options, I realized that it tastes just as delicious! This simple (less than 10 ingredient) salad is great for any occasion especially during the summer months.

Total time: 15 minutes (add 1+ hours for marinating)

Ingredients:

Produce

• 1 (12oz) bag of Broccoli

Oils/Vinegar/Sauces

• 2 tbs vinegar

• 1 tbsp coconut oil for cooking bacon (also can use canola, safflower, olive oil, avocado)

Other

• 1/4 Cup of your favorite non-dairy milk (I used Oat milk because it’s creamier)

• 6 tbs sugar

• 1/2 Cup of Veganaise mayo

• 1/4 Cup of your favorite vegan cheddar cheese (or more depending on how much cheese you want)

• 1 pkg of Litelife Tempeh Bacon (or more depending on how much bacon you want)

Directions:

1. Cut broccoli into bite size pieces and put into a large bowl.

2. In a separate bowl, mix the vinegar and sugar.

3. Add the mayo and milk to the vinegar mixture and mix well. Set aside.

4. Cook the tempeh bacon according to instructions. I tend to leave the bacon on for a little longer to get it nice and crispy. When finished, remove from heat and let cool on a plate with a paper towel to drain excess oil.

5. While the bacon is cooling, add cheese and dressing to large bowl with broccoli.

6. Crumble bacon over top of salad and mix well.

7. Place in fridge for an a hour to let the ingredients marinate. I tend to leave it in the fridge overnight so the broccoli can really soak up the dressing. Give the salad a good stir before serving and enjoy.