<h1 class="pgc-h-arrow-right" data-track="1" > creamy vegetarian broccoli salad</h1>
When considering what recipes to share this holiday season, we opted for the plant-based classic broccoli salad.
It's basically a salad that includes broccoli, dried cranberries, sunflower seeds, etc., and is flavored with sweet, vegetarian mayonnaise, which satisfies the salty and sweet flavors we often look for in salads.
So we started working on a simple version based on a vegetarian diet and were very happy with the results. Let us show you how easy it is to make!
This recipe is easy to make and only takes 20 minutes and 10 ingredients.
Start with chopped broccoli, plus salted roasted sunflower seeds, dried cranberries or blackcurrants, and coconut bacon!
Next up is seasoning: a creamy seasoning made from cashew nuts, made from cashew butter, maple syrup, apple cider vinegar and salt!
This is reminiscent of the vegetarian mayonnaise commonly used in classic dishes, but it seems to us to be better. Plus, it's oil-free, naturally sweetened, and mixed together in minutes!
All that's left to do is stir and mix! Seasonings can make salads beautiful. It can be served immediately or stored in the refrigerator for marinate for up to 2-3 days before consumption.
Hope you enjoy this salad! Rich in fiber, it's salty and sweet, and it's quick and easy to make.
This will be the perfect side for the holidays! It's especially good to pair with sandwiches and vegan lentil "meatloafs.".
<h1 class="pgc-h-arrow-right" data-track="29" > cream vegetarian broccoli salad (no mayonnaise!). ）</h1>
A simple, plant-based take on a classic coconut bacon broccoli salad that contains sunflower seeds, and simple cashew jam! It only takes 10 simple ingredients and 20 minutes
Preparation time: 20 minutes
Total time: 20 minutes
Serving Size: 1 cup
Lessons: Side dishes
Cuisine: American, grain-free, vegetarian
Retention: 4-5 days
<h1 class="pgc-h-arrow-right" data-track="41" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="43" > salad</h1>
3/4 cup coconut bacon
7 cups chopped broccoli (about 2 small head broccoli)
1/2 cup roasted salted sunflower seeds (or optional salted nuts)
1/4 cup dried cranberries or raisins (unsweetened or chopped pitted dates)
<h1 class="pgc-h-arrow-right" data-track="49" > dressing</h1>
7 Tablespoons cashew butter
2 Tablespoons maple syrup
3 tablespoons apple cider vinegar
1/2 tsp sea salt (more flavors)
1 pinch of ground black pepper (add some flavors)
3-4 tablespoons water
<h1 class="pgc-h-arrow-right" data-track="56" > production instructions</h1>
If you haven't made coconut bacon yet, do it immediately (see instructions) and then cool it down.
In a large mixing bowl, add coconut bacon, chopped broccoli, sunflower seeds, and dried fruit of your choice.
In another small bowl, add cashew butter, maple syrup, apple cider vinegar flakes, sea salt and pepper and stir to combine. Then add 1 tablespoon (15 ml) of water at a time and stir well to form a liquid cream sauce. Taste and adjust the flavor as needed, add more syrup to add sweetness, add vinegar to increase sourness, or add salt to add flavor.
Add the seasoning to the broccoli salad and mix well and enjoy immediately. Or transfer to the refrigerator to refrigerate and season. Leftovers can be kept in the refrigerator for up to 4-5 days.
<h1 class="pgc-h-arrow-right" data-track="62" > notes</h1>
*Preparation time does not include making coconut bacon.
*Nutritional information is a rough estimate.
<h1 class="pgc-h-arrow-right" data-track="64" > nutrition (1 in 9 servings).</h1>
Serving Size: 1 cup
Calories: 213
Carbohydrates: 19.2 g
Protein 6.3 g
Fat: 14.1 g
Saturated fat: 4.7 g
Polyunsaturated fat: 3.76 g
Monounsaturated fat: 4.79 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 300 mg
Potassium: 389 mg
Fiber: 4.1 g
Sugar 9.4 g
Vitamin A: 477 IU
Vitamin C: 63.96 mg
Calcium: 55.37 mg
Iron: 1.72 mg