Vegan Broccoli “Bacon” Salad
This veganized version of a picnic classic is not only healthier than the original, but delicious as well! Instead of a mayonnaise based dressing with refined sugar, it has a coconut cashew based dressing with maple syrup. And instead of bacon, it has a coconut bacon that is crispy, smokey and delicious like the real thing! This would be perfect for a picnic, just wait until you are ready to serve to add the bacon so it stays crisp.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To make the coconut bacon, preheat the oven to 350F degrees, and line a sheet pan with parchment.
- Toss the large flake coconut with the tamari, liquid smoke and maple syrup and spread out on the pan. Place in the oven and bake for about 12-15 minutes (depending on your oven), keeping a close eye at the end and checking it in the final minutes because it burns fast. Remove from oven and let cool.
- To make the dressing, whisk all ingredients together until smooth.
- Combine broccoli, onions, raisins, sunflower seeds, and coconut bacon in a bowl, and toss together with the dressing.
*Note: If you are not serving this right away, do not add the coconut bacon until you are just about to serve it so that it stays crisp.
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- Heart Healthy
- Side Dish