Broccoli

By Chef Sara

This satisfying Broccoli, Cauliflower, and Coconut Bacon Salad recipe includes a deliciously creamy, sweet and tangy dressing. It was a big hit at family gatherings when I was growing up in southeastern Ohio. Because pigs are friends, not food, I now use homemade coconut “bacon” to give this salad its savory, smoky edge. Vegan mayonnaise and yogurt stand in for the non-vegan versions. It’s just as delicious as I remember. With so many compassionate options on the market for products like mayonnaise and yogurt, there's really no reason not to use them. Non-veg family members don't know the difference, but the animals sure do.


Broccoli, Cauliflower, and Coconut Bacon Salad    

 

DIFFICULTY
Easy

COOK TIME
12-15 minutes

YIELD
8 to 10 servings

Broccoli

 

 

 

INGREDIENTS

For the Coconut “Bacon”
1 tablespoon refined coconut oil, melted
2 cups unsweetened large-flake coconut
2 tablespoons low-sodium tamari
1 ½ teaspoons liquid smoke
2 tablespoons maple syrup
½ teaspoon fine sea salt
Freshly ground black pepper

For the Salad
1 head broccoli, cut into bite-size florets
1 head cauliflower, cut into bite-size florets
½ cup vegan mayonnaise (like Just Mayo or Vegenaise)
½ cup unsweetened vegan yogurt (I use coconut yogurt)
1 ½ tablespoons white wine vinegar
1 to 2 tablespoons sugar (optional)
½ teaspoon salt
Freshly ground black pepper

 

INSTRUCTIONS

Preheat the oven to 350º F. To make the coconut “bacon”, combine all the ingredients on a parchment-lined baking sheet, and mix well. Spread the coconut into an even layer, and place in the preheated oven. Bake for 12 to 15 minutes, stirring every 5 minutes to prevent burning, until the “bacon” is evenly browned and no longer smells like coconut. Remove from the oven and set aside to cool.

In a large bowl, combine the broccoli and cauliflower florets. In a smaller bowl, whisk together the mayonnaise, yogurt, vinegar, optional sugar, salt, and pepper until well-combined. Pour the dressing over the broccoli and cauliflower, and mix well to coat. Chill until ready to serve. Just before serving, add 1 ½ cups of the coconut “bacon” to the vegetable salad, and mix well.

Note: You will have more coconut “bacon” than necessary for the salad – it’s fantastic on a vegan BLT sandwich, as a salad topping, or just as a snack on its own. The coconut “bacon” will lose some of its color and crunch after being added to the salad, but it will still taste wonderful!

 

FILED UNDER: glutenfree, nutfree, peanutfree, sides, summer,

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