Vegan Broccoli and Smoky Tempeh Salad Recipe
Ingredients:
For the Salad:
4 cups broccoli florets, blanched
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/4 cup raisins or dried cranberries
1/4 cup sunflower seeds, toasted
1/4 cup fresh parsley, chopped
For the Smoky Tempeh:
1 package (8 oz) tempeh, crumbled
2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon liquid smoke
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil for cooking
For the Vegan Creamy Dressing:
1/2 cup vegan mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper to taste
For Non-Vegan Option:
Replace Tempeh with crispy bacon bits or crumbled feta cheese
Mayonnaise
Instructions:
In a large bowl, combine blanched broccoli florets, cherry tomatoes, red onion, raisins or dried cranberries, sunflower seeds, and fresh parsley.
In a skillet over medium heat, cook the crumbled tempeh in olive oil until golden brown. Add soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, and onion powder. Cook for an additional 2-3 minutes, stirring frequently.
In a small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to create the creamy dressing.
Add the smoky tempeh to the salad and pour the dressing over it. Toss gently until well coated.
For the non-vegan version, sprinkle crispy bacon bits or crumbled feta cheese on top of the salad.
Serve and enjoy your Vegan Broccoli and Smoky Tempeh Salad!
