Vegan Broccoli Salad

Vegan Broccoli Salad | Oliverandbelle.comWhat can I say? Sometimes I love an old school classic side dish. Granted, broccoli salad is way more summer BBQ than winter wonderland, but sometimes you just have to break the rules a bit.

I have a problem. A food hoarding problem. Specifically involving boxes of Trader Joe’s Mahi Mahi burgers. The deep freeze in our basement probably houses a minimum of 20 boxes. Last year, the Mahi burgers came and went so quickly that when they came back on the shelves this year, I stocked up. Maybe a little too aggressively. What can I say? They are healthy and delicious and perfect for a quick weeknight dinner.

So since the Mahi burger is a weekly staple, I’m always looking for a different side (other than a rotating variety of spinach salads). 

Enter the classic broccoli salad. Only I’ve lightened it up quite a bit. And made it vegan thanks to my good friends Vegenaise (better than mayo, I swear!) and Bacos. Yep. Bacos. No, it’s not the same as bacon, but I swear to you, you won’t miss the real deal in this salad because it’s the perfect amount of healthy veggies, crunch and sweetness.

Vegan Broccoli Salad
Serves 4
A lightened-up version of the potluck classic. All of the flavor. Less of the junk.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 heads of broccoli (or one bag of Trader Joe's organic broccoli - my go-to)
  2. 1/2 cup Vegenaise
  3. 2 tsp sugar
  4. 1 tbsp white vinegar
  5. 1/4 cup red onion, finely diced
  6. 1/4 cup Bacos
  7. 1/4 cup dried cranberries
Instructions
  1. Chop the broccoli into small pieces, removing most of the stems. Transfer broccoli to large serving bowl.
  2. In a small bowl, combine the Veganaise, sugar and white vinegar and mix until smooth.
  3. Add the Veganaise mixture to the broccoli and top with the onion, Bacos and dried cranberries. Stir until thoroughly combined.
  4. Refrigerate for a minimum of 30 minutes so the flavors can combine.
  5. Serve and enjoy!
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